Mutton Curry Desi Dhaba Style: Simple Steps for Authentic Desi Dhaba Delight
Mutton Curry Desi Dhaba Style is not just a dish but it’s a recipe experience that tantalizes your taste buds and satisfies you. Imagine yourself sitting on the roadside, surrounded by the enticing aroma of spices wafting from a bustling dhaba (roadside eatery), as you eagerly anticipate the arrival of a piping hot plate of Mutton Curry. Let’s delve into what makes this dish an absolute delight for food enthusiasts across the globe.
Preparation of Mutton Curry Desi Dhaba Style
There are two main parts to the preparation of mutton curry desi dhaba style. 1. Ingredients and 2. Cooking Process.
Ingredients of Mutton Curry Dhaba Style
- Oil 2-3 Table Spoon
- Ghee 2 Table Spoon
- Black Cardamom 2
- Cloves 2-4 Pieces
- Black peppercorns 8-10
- Ginger Garlic paste- 1Table Spoon
- Onion, 5 medium size (chopped)
- Salt to taste
- Coriander powder 1 ½ tbsp
- Mutton/Lamb (Meat) 1 Kg
- Water 2-3 cups
- For Ginger Garlic Paste
- Ginger ½ inch, peeled, slice
- Garlic cloves 5-6 Pieces
- Green Chillies 2 Pieces
For Mutton Marination
- Mutton/Lamb with bones- 1Kg
- Degi red chilli powder-1 ½ tablespoon
- Turmeric powder-1 tablespoon
- Salt to taste
- Curd-½ cup
For Onion Tomato Masala
- Oil-1 Table Spoon
- Cumin seeds-½ tablespoon
- Coriander seeds-1 tablespoon
- Bay leaf-2 Pieces
- Onion-1 Piece (chopped)
- Green chillies- 2 pieces (chopped)
- Coriander powder-½ tablespoon
- Degi red chilli powder-1 Tea Spoon
- Tomatoes-2 Pieces (chopped)
- Salt to taste
- Water- 1Cup
- Tender Coriander stems-1 tablespoon (finely chopped)
For Garnish
- Dry fenugreek leaves/Kasoori Methi- 1 tablespoon (crushed)
- Ginger-½ inch (julienned)
- Coriander sprig
- Cooking Process
Cooking Process of Mutton Curry Desi Dhaba Style
The recipe is very interesting and super simple! I like hassle-free work! Mutton Curry Recipe Dhaba Style need onions. A lot of onions. Use 5-7 medium-sized onions in 1 kg of meat. I’m going to tell you the cooking process of this mouthwatering recipe in a pressure cooker. This is a basic method to cook meat. This recipe is unbelievably basic and unbelievably tasty!
For Mutton Marination
Take a large bowl, put fresh mutton(use bony pieces) in the bowl, add degi red chilli powder, turmeric powder, salt, and curd (You can use lemon juice instead of curd for the process of marination-It depend on you) and mix all of them well. Keep it for 2-3 hours for marination. Do not marinate the meat overnight if you want it to be Dhaba-style. All of you must be wondering why did I not add coriander powder to this Because I often do. I’m not going to saute the meat, I’m going to cook it in the pressure cooker. I’m going to roast the onions. That’s why, I’ll add the coriander powder into the onions when they’re well cooked.
Mutton Curry Preparation
- In a pressure cooker, add oil, once it’s hot, add cumin seeds, coriander seeds, and bay leaf and let it splutter well.
- I would’ve added the coriander powder to the meat if I was roasting the meat. I’m going to cook the meat into the pressure cooker so I don’t need to roast it. Add salt to make the onions release their water. Osmosis. Everyone knows about it. Osmosis is the gradual passing of water through a substance with the help of salt or sugar.
- Do not roast the meat as it’s going to get cooked inside a cooker. Pour water into this. Ensure that the meat is covered with water. Since the onions are well cooked, It’ll make the gravy jammy and viscous. Just enough to cover.
- Add coriander powder when the onions turn brown. You already know that I always add a generous amount of coriander powder. Add the coriander powder when the onions are 90% cooked, To make sure that the onions and the coriander powder cook simultaneously. It’s so aromatic! Add the marinated meat to it.
- Wait for the mutton to get cooked. Almost cook the mutton. Cook it till the mutton is 90% cooked. The rest will be cooked with a masala which I’ll tell you later, The masala is the monopoly of this recipe! This masala is the monopoly of Mutton Curry Desi Dhaba Style. This masala contains onions, I’ve used the leftover onions from this recipe.
- Add 1 1/2 tomatoes. Maximum two small tomatoes. Add finely chopped green chillies, Ginger and garlic.
- Prepare the masala while the meat is cooking. Food that is cooked happily is always the best
- I’ve added cumin powder as well as coriander powder into this. This part is very important while cooking Dhaba meat. The second tempering process is extremely important for any Dhaba recipe. Double tempering is very important. Food is prepared in bulk in any food stall. Food stall vendors often give the dish a tempering of tomatoes and onions before serving the order.
- The same process is applied while cooking Kesar daal. The only reason for double tempering was to serve the dish with fresh tempering. This is the original Indian Non-Veg food. Add coriander powder Degi red chilli powder, Saute it and add tomatoes. Add salt, Put some water and let it cook.
- Look closely at the thickness of the gravy.
- The gravy is cooked thoroughly. Let’s make this into a Dhaba-style gravy. Add the masala to the gravy.
- Look at the Mutton Curry Desi Dhaba Style! The colour and the texture of the gravy have changed. The masala is cooked well. Boil the gravy to cook the meat thoroughly.
- Do not wait for the cooker’s whistle. Let it cook in its own steam for 5 to 7 minutes. The two flavours will blend well.
- Both the flavours are going to sit well together. Second, the meat will get cooked well.
- Do not cook the mutton for a long time after adding the tempering to it. The purpose of the second tempering is the freshness.
- Cook the meat till it’s 80% or 90% cooked. Then, boil the meat for 5 to 7 minutes after adding the second tempering.
Read More: Chilli Chicken Dry Recipe
Garnish
The garnishing process for this recipe is very simple.
- Garnish the curry with freshly chopped coriander leaves and sprinkle some finely chopped green chillies over the top of Mutton Curry Desi Dhaba Style.
- You can pour a teaspoon of fresh lemon juice on the curry to enhance the taste of the tanginess.
- Serve this mouthwatering mutton curry desi dhaba style along with rice, roti or naan
Nutritional Facts
| Nutrient | Amount Per 1kg |
|---|---|
| Calories | 2500 kcal |
| Total Fat | 150g |
| a. Saturated Fat | 60g |
| Cholesterol | 600mg |
| Sodium | 1800mg |
| Total Carbohydrates | 20g |
| a. Dietary Fiber | 4g |
| b. Sugars | 8g |
| Protein | 250g |
