Punjabi Patiala Mutton Rara Minced Whole Combination Curry

Ingredients

• 400g bone-in mutton pieces
• 200g minced mutton (keema)
• 2 large onions — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1.5 tsp red chilli powder
• 1.5 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 cup yogurt
• 1/2 cup water
• Salt
• Fresh coriander and lemon

Method

1. Heat 3 tbsp oil. Add cumin — sizzle. Add finely chopped onion. Cook 12 minutes until very dark golden.
2. Add ginger-garlic paste. Cook 3 minutes.
3. Add minced mutton. Cook on high heat, breaking up lumps, for 8 minutes until the keema is brown and the water evaporates.
4. Add the whole mutton pieces. Brown on all surfaces for 5 minutes.
5. Add finely chopped tomatoes. Cook 8 minutes until oil separates.
6. Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.
7. Add yogurt in 3 additions stirring continuously. Cook 5 minutes.
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. Uncover. Cook 5 minutes to reduce. Add garam masala and salt.
10. Garnish with coriander and lemon.