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Ingredients:
- 500g mutton (bone-in for extra flavor)
- 3 tbsp butter (unsalted)
- 2 tbsp olive oil
- 1 whole garlic bulb (chopped or minced)
- 1 large onion (finely sliced)
- 1 tbsp ginger paste
- 1 tbsp chili flakes (adjust to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- Salt & black pepper to taste
- 1 cup beef/mutton broth or water
- 1 tbsp lemon juice
- Fresh cilantro for garnish
Instructions:
Marinate the Mutton
- Rub the mutton with salt, black pepper, ginger paste, and a little olive oil.
- Let it marinate for at least 30 minutes (or overnight for better flavor).
Sear the Mutton
- Heat olive oil and 1 tbsp butter in a pan or heavy-bottomed pot.
- Sear the mutton on high heat for 3-4 minutes per side until golden brown.
- Remove and set aside.
Prepare the Garlic Butter Base
- In the same pan, add the remaining butter and chopped garlic.
- Sauté for a minute until fragrant, then add sliced onions and cook until golden brown.
Add Spices & Slow Cook
- Add chili flakes, cumin, coriander, turmeric, and garam masala. Stir well.
- Return the mutton to the pot and mix it with the spices.
- Pour in the broth, cover, and cook on low heat for 1.5 to 2 hours (or until the meat is tender).
- Stir occasionally, adding more broth if needed.
Final Touches
- Once the mutton is tender, add lemon juice and adjust seasoning.
- Let it simmer uncovered for 5 more minutes to thicken the sauce.
Serve & Enjoy
- Garnish with fresh cilantro and serve hot with naan, rice, or mashed potatoes.
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