- 750 gram Mutton/lamb, (preferably mutton leg with bones, cut in pieces)
- 1/3 cup oil
- 1 teaspoon black cumin, (shah zeera)
- 6-8 black pepper
- 4 cloves
- 1 inch cinnamon stick
- 1 large black cardamom
- 1 large onion, thinly slices (or ½ cup fried onions.)
- 1 tablespoon green chilli paste
- 1½ tablespoon ginger/garlic paste
- 2 teaspoon Kashmiri chilli, substitute with paprika for color
- ½-1 teaspoon red chilli powder, less or more to taste
- ½ teaspoon turmeric powder
- Salt, to taste
- ½ cup wheat flour,
- ½ cup yogurt, whipped
- 1 tablespoon butter, optional
- Water , as required
- Ginger , cut into julienne
- Lemon , wedges
- Naan or other bread, to serve
- 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.
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.