Dhaba Mutton Curry

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Dhaba Mutton Curry

Dhaba Mutton Curry is a traditional Indian recipe (from the Punjab) for a classic mutton (goat) curry in a curd base prepared as it would be at roadside Dhabas. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Dhaba Mutton Curry.

prep time

10 minutes

cook time

180 minutes

Total Time:

190 minutes

Additional Time:

(+2 hours marinading)

Serves:

Rating:

Tags : Curry Milk Recipes Indian Recipes

Also known as Mutton Gravy this is a classic dish of the Punjab region of northern India. There it is typically served in Dhabas, the roadside eateries most commonly found next to petrol stations on national and state highways. Note that in Indian English mutton refers to goat meat. This curry can be made with goat meat (traditional), mutton and lamb. It is best made with meat on the bone and is often made with chops.

Ingredients:

For the Marinade:
500g (1 lb) Mutton, cut into bite-sized pieces
180ml (3/4 cup) Curd (Dahi / Yogurt)
1 tbsp Kashmiri Chilli powder
1 tbsp Turmeric powder (Haldi)
1 tbsp ground Cumin (Jeera)
1 tbsp Coriander Powder (Dhania)
Sea Salt, to taste

For the Curry:
Oil, as required
4 whole Cloves (Laung)
Seeds from 3 green Cardamom (Elaichi) Pods
2 Bay leaves (tej patta)
5 cloves Garlic, finely chopped
1 tsp fresh Ginger, grated
2 Onions, finely chopped
3 Green Chillies, (adjust according to your taste)
2 Tomatoes, finely chopped
1 tsp garam masala
A few sprigs of Coriander (Dhania), Leaves finely chopped

Method:

Begin by mixing together the curd (or yoghurt), Kashmiri chilli powder, turmeric powder, cumin powder, coriander powder, and salt in a large bowl. Add the lamb, mix everything well then set aside to marinate for about 2 hours.

Heat oil in a heavy-based pan and once hot add the cloves, cardamoms, bay leaves, garlic, ginger and sauté for a few seconds. Add the chopped onion, green chillies and fry them till they turn golden brown (about 6 minutes).

Remove the lamb from its marinade then add to the pan and cook it until done through and tender (about 30 minutes). Once the lamb is cooked, add in the tomatoes and green chillies. Bring to a boil, reduce to a simmer and cook for at least 25 to 30 minutes. After this time, add water to thin the gravy, bring back to a boil and cook for 5 minutes more.

Sprinkle over the garam masala and cook for another 3-4 minutes. Once it is done, switch off the hob and garnish the curry with chopped coriander leaves.

Serve Dhaba Mutton with Rajasthani baati, steamed rice, Rumali roti or whole wheat lachha paratha.