750gramMutton/lamb(preferably mutton leg with bones, cut in pieces)
⅓ cupoil
Whole Spices
1teaspoonblack cumin(shah zeera)
6-8black pepper
4cloves
1inchcinnamon stick
1large black cardamom
1large onionthinly slices (or ½ cup fried onions.)
Grounded Spices
1tablespoongreen chilli paste
1½tablespoonginger/garlic paste
2teaspoonKashmiri chillisubstitute with paprika for color
½-1teaspoonred chilli powderless or more to taste
½teaspoonturmeric powder
Saltto taste
Other
½cupwheat flour
½cupyogurtwhipped
1tablespoonbutteroptional
Water as required
Garnish
Ginger cut into julienne
Lemon wedges
Naan or other breadto serve
Instructions
Heat oil in a pot and fry onions until golden.
Add whole spices and fry until spices crackles.
Mix in grounded spices, stir for few seconds, then mix in mutton pieces. Cook on medium heat for another 5 minutes until the meat has changed its color.
Next, pour 2 cups of water in the pot. Close the pot with a tight lid and cook on medium heat for 45 minutes until meat is very soft and coming off the bones. ( You can pressure cook too.)
Dry roast wheat flour on medium heat with constant stirring. Remove flour from heat. Mix wheat flour with 1 cup of water to form a slurry without any lumps. Set aside.
When the meat is cooked add wheat flour slurry and yogurt to it. Mix well and add 1 cup of water (less or more ss needed for desired consistency). Cook for another 5-7 minutes until oil separates.
Add butter in the last and simmer for 1 minute. Garnish with ginger and serve with hot naan and lemon wedges.
Video
Notes
Black cumin is distinct from white or regular cumin and gives this curry an absolutely amazing flavor. If you don't have black cumin use regular cumin seeds.