Back to 6 servings marinade 2.5 pounds mutton or lamb leg, cubed, with some fat and bone if possible 1.5 cups onion, finely chopped, about 3 medium; grate or paste 1 for the marinade 2 tablespoons ginger-garlic paste 0.5 cup grated raw papaya, optional, tenderizes the meat 0.5 cup sour curd or yogurt, divided 2 teaspoons turmeric powder 2 teaspoons red chili powder, Kashmiri for color 2 teaspoons coriander powder 2 teaspoons cumin powder 1 teaspoon Bengali garam masala, divided 0.5 teaspoon asafoetida (hing) 1 tablespoon sugar, divided 1 tablespoon mustard oil salt, to taste curry 0.75 cup mustard oil, for cooking 4 bay leaves 4 dried red chilies 4 cloves 2 black cardamom pods 4 green cardamom pods 1 cinnamon stick 0.5 teaspoon asafoetida (hing), for tempering 3 green chilies, slit, added late 2 tablespoons ghee 1 cup boiling water, added as needed for gravy consistency
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1 Step 1: Wash and dry the mutton. Whisk the sour curd (half), grated papaya, pasted onion, ginger-garlic paste, spices, half the sugar, half the garam masala, mustard oil and salt. Coat the meat thoroughly and refrigerate for 6 to 8 hours, or overnight.2 Step 2: Heat the mustard oil in a deep heavy kadhai or pan over medium heat until it just begins to smoke. Temper with bay leaves, dried red chilies and asafoetida.3 Step 3: Add the remaining sugar and let it melt and caramelize to a deep amber, about 1 to 2 minutes, watching closely so it does not burn.4 Step 4: Add the chopped onion and cook over medium heat, stirring often, until golden brown, about 8 to 10 minutes.5 Step 5: Add the ginger-garlic paste and cook 4 to 5 minutes until the oil separates from the masala.6 Step 6: Add the remaining curd and spices, cook one more minute, then add the marinated mutton and salt. Stir well.7 Step 7: Increase to high heat, without adding water, and cook the mutton for 4 to 7 minutes, stirring frequently, until it sears and releases its juices.8 Step 8: Reduce to low heat, cover and cook for about 1 hour, stirring occasionally, adding no water, until the mutton is soft and tender but still holds its shape.9 Step 9: Add the slit green chilies, then pour in boiling water a little at a time and simmer until the gravy reaches your desired consistency and the oil glistens on top. The meat should be fully cooked through, with no pink inside, and reach at least 160°F (71°C) for ground meat or until tender for a braise.10 Step 10: Stir in the ghee and remaining garam masala, cook 1 to 2 minutes, then turn off the heat and rest 2 minutes before serving.getsaucepan.com/r/5a284362-315d-5b34-9ef0-adabf1481ac5
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