Ingredients • For the Green Masala Paste: Fresh coriander leaves, mint leaves, green chilies, grated coconut, ginger, garlic, fennel seeds, cumin, and black peppercorns.
• For the Mutton & Curry: Mutton pieces (bone-in preferred), whisked yogurt, sliced onion, chopped or pureed tomato, whole spices (bay leaves, cardamoms, cloves, cinnamon), curry leaves, ground spices (turmeric, coriander, red chili powder), oil or ghee, salt, and lemon juice.
Instructions 1. Prepare the Green Paste: Blend the ingredients for the green paste with a little water until smooth.
2. Marinate the Mutton: Marinate the mutton with yogurt, turmeric powder, and salt for at least 30 minutes.
3. Cook Aromatics: Heat oil/ghee, add whole spices and curry leaves. Sauté onions until golden, then add tomatoes and cook until soft.
4. Cook with Masala: Add marinated mutton and sear. Stir in the green paste and fry until the raw smell is gone and oil separates.
5. Simmer: Add water or coconut milk and cook until the mutton is tender.
6. Finish: Add garam masala, adjust seasoning, and finish with lemon juice and fresh coriander.
