Punjabi Patiala Mutton Rara Minced Whole Combination Curry

Method

1. 1

   Heat 3 tbsp oil. Add cumin — sizzle. Add finely chopped onion. Cook 12 minutes until very dark golden.

2. 2

   Add ginger-garlic paste. Cook 3 minutes.

3. 3

   Add minced mutton. Cook on high heat, breaking up lumps, for 8 minutes until the keema is brown and the water evaporates.

4. 4

   Add the whole mutton pieces. Brown on all surfaces for 5 minutes.

5. 5

   Add finely chopped tomatoes. Cook 8 minutes until oil separates.

6. 6

   Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.

7. 7

   Add yogurt in 3 additions stirring continuously. Cook 5 minutes.

8. 8

   Add 1/2 cup water. Bring to a boil. Cover and simmer on medium-low for 40 to 45 minutes until the whole mutton is completely tender.

9. 9

   Uncover. Cook 5 minutes to reduce. Add garam masala and salt.

10. 10

    Garnish with coriander and lemon.