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Dhaba Style Mutton Curry

 

Dhaba is the  Indian name given to the road side restaurants. Usually the Dhabas are situated on the highway and generally serve local foods. In north India Dhabas are available in every 500 meter distance. They usually serve Punjabi foods, as  the foods are rich and spicy.

The foods prepared in Dhabas are very popular, wholesome and loaded with full rustic flavor. They prepare and serve fresh foods. Whenever you taste the food, you will get a traditional aroma and  flavor. That’s why the foods of Dhabas are really very good. Though they prepare all kind of foods but non vegetarian food are most popular. Blast of flavor as well as taste.

 I saw many Dhabas use earthen pot for cooking, that may be the reason their foods have  all the rustic flavor .They  prepare food in very simple way and use fresh ingredients , which they buy from local markets .

 

This  time I followed a very special person’s recipe, Mr.Jaspreet Nirula, who is the king of non vegetarian dishes. I tried almost all recipes of him. His recipes are simple and absolutely mouthwatering. This recipe doesn’t involve many steps. Simply, the mutton is marinated with aromatic whole spices, which  Makes the curry more delicious. This is cooked with dry roasted spices in low flame, which makes the curry rustic. This dish is very simple and requires common available ingredients.

INGREDIENTS ::

MUTTON – 1kg

Mustard oil – ½ cup

To marinate::

Thick Curd – 4- 5 tbsp

Ginger Garlic paste – 2 to 3 tsp

Kashmiri chili powder – 3 tsp

Cloves – 5 no

Black peppercorns – 7 to 8 no

Cinnamon – 1 to 2 sticks

Bay leaf – 2 no

Black cardamom – 2 no

Salt

For Gravy ::

Onions – 5-6 no

Tomatoes – 2 no (grated )

Cumin seeds – 1 tsp

Chopped green chilies – 2 no

Chopped garlic – 2 tsp

Red chili powder – 2 tsp

Garam masala – ½ tsp

Coriander powder (freshly roasted and ground) – 1 tbsp

Cumin powder (freshly roasted and ground) – ½ tsp

Powder masala ::

Peppercorn – 5-6 no

Black cardamom – 1 no

Green cardamom – 2 no

Cinnamon stick – 1 small piece

Mace – 1 piece

Cloves – 3 no

Bay leaf – 1 no

METHOD OF PREPARATION ::

In a bowl take mutton pieces , curd, ginger garlic paste, chilli powder and salt. Slightly heat up the whole spices written under marinate, mix these whole spices with the mutton pieces, mix well. And rest it for over night or at least 4 hour.

Gravy ::

Roast all the ingredients written under powder masala, as soon as you get a nice aroma, remove it from fire, cool it and make fine powder.

Finely chop the onion and green chilies.

Heat a handi  or whatever you prefer to make this curry, add mustard oil , when it is smocking hot add cumin seeds, as soon as they splutter add chopped onion , chopped garlic and green chillies, sauté till onion turns golden brown.

Now add powdered spices except garam masala.

Fry the masala till they leaves oil. Add marinated meat along with the marinade, fry till all the liquid evaporate from the meat.

Add grated tomatoes now, mix well. Scraps the sides of the pot, ensure that everything is mixed well with the meat.

Now add water at the level till it immerses the meat.

Cover it and cook on very slow flame till the meat is tender. Don’t pressure cook.

Adjust the seasoning and water level as per your preference , sprinkle garam masala on top and serve hot with steamed rice. It tastes best when this is eaten with plain basmati rice.

 

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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