A labour of love, this fragrant Mutton Bhuna Masala is a celebration of spice-layered mutton chunks simmered in a luscious onion-tomato base until fork-tender. Infused with smoky notes from the dum pukht technique and a buttery finish, each mouthful is a symphony of earthy flavours. While the cooking time may seem daunting, most of it is hands-off, allowing the low heat to coax out the nuances of the spices and meld the lamb with the velvety gravy.
Sunrise tip: Dum pukht cooking involves placing hot charcoal in a bowl at the centre of the dish, drizzling it with ghee, then sealing the pot to allow the smoky aroma to permeate the curry, lending it an inimitable earthiness.
Time: 15 minutes
Bring a pot of water to a rolling boil. Add the mutton pieces and simmer for 10-15 minutes until the mutton is partially cooked. Drain the water and set the mutton aside.
Time: 5 minutes
In a small pan, dry roast the whole spices for the toasted spice mix until fragrant and lightly browned. Remove from the heat and let it cool. Crush the toasted spices coarsely using a mortar and pestle. Set aside for later.
Time: 10 minutes
Heat mustard oil in a heavy-bottomed pan or kadhai. Once smoking gently, add the green chillies along with the whole spices and fry for a few seconds. Add the chopped onions and fry till translucent and just turning golden around the edges.
Time: 5 minutes
Add the boiled mutton pieces and fry them on medium-high heat for a few minutes. Stir in the Sunrise Red Chilli Powder, Sunrise Haldi Powder, and Sunrise Dhania Powder. Sauté the spices for 2-3 minutes on low heat until the raw smell dissipates.
Time: 10 minutes
Add the ginger-garlic paste and tomato puree. Fry for a minute before adding the chopped coriander stems.
Time: 3 minutes
Whisk the yoghurt with salt, sugar, and a splash of water. Pour it into the mutton and stir well. Simmer for 2-3 minutes.
Time: 20 minutes
Tip in the toasted spice mix, Sunrise Garam Masala Powder, and Sunrise Kali Mirch Powder. Keep cooking and stirring around until the oil separates. Then, add water, and bring to a gentle boil. Reduce heat to low, cover, and slow cook for 15-20 minutes until the mutton is fork-tender and the gravy has reduced to a thick, clinging consistency.
Time: 10 minutes
Take a heat-proof metal bowl or make a small bowl out of aluminium foil. Then, place a piece of charcoal in the bowl and drizzle ghee or butter over it along with a few cloves. Place it in the centre of the mutton curry and immediately cover the pan again. Let it smoke and infuse the mutton for 8-10 minutes.
Time: 2 minutes
Remove the piece of charcoal, uncover the pan, and let any excess smoke escape. Garnish with fresh coriander leaves and sliced ginger. Serve piping hot with steamed rice, naan, or paratha.
Side Dish: Jeera rice, naan, laccha paratha