Ingredients :
- - 500 grams of mutton, preferably bone-in pieces - 2 onions, finely chopped - 2 tomatoes, finely chopped - 1/2 cup yogurt - 1/2 cup mustard oil (traditionally used in Himachali cuisine) - 1-inch piece of ginger, grated - 4-5 cloves of garlic, minced - 1 teaspoon cumin seeds - 1 teaspoon fennel seeds - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to your spice preference) - Salt to taste - A pinch of asafoetida (hing) - Fresh coriander leaves for garnish
Recipe:
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Marinate the Mutton:
- - In a bowl, mix the mutton pieces with yogurt, grated ginger, minced garlic, and a pinch of asafoetida. Let it marinate for at least 30 minutes.
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Heat Mustard Oil:
- - Heat the mustard oil in a heavy-bottomed pan or pressure cooker until it starts to smoke. - Turn off the heat, let the oil cool slightly, and then reheat it. This process removes the raw flavor of the oil.
- - Add cumin seeds and fennel seeds to the hot oil. Let them sizzle.
- - Add finely chopped onions and sauté until they turn golden brown.
- - Add the marinated mutton to the pan. Cook on high heat, stirring frequently, until the mutton changes color.
- - Lower the heat, and add coriander powder, turmeric, red chili powder, and salt. Cook for a few minutes until the spices are well-mixed.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- - Once the mutton is tender and the curry has thickened, garnish with fresh coriander leaves. - Serve Dhaam Mutton hot with steamed rice or roti.
Health Benefits:
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Mutton is a good source of protein, vitamins, and minerals such as iron and zinc. It's a nutritious option, but the overall health benefits can vary depending on the cooking methods and ingredients used.