🍖 Traditional Mutton Curry

With Welza Meat Masala

🕒 Prep Time: 20 mins (plus marination)
🔥 Cook Time: 45–60 mins
🍽️ Serves: 4
🧂 Ingredients
For Marination:
Mutton (bone-in) – 500 g

Curd (thick) – ½ cup

Ginger-garlic paste – 1 tbsp

Lemon juice – 1 tbsp

Welza Meat Masala – 1½ tbsp

Salt – ½ tsp

For Curry:
Onion – 2 medium, finely sliced

Tomato – 2 medium, finely chopped or pureed

Green chilli – 1, slit (optional)

Bay leaf – 1

Cinnamon stick – 1 small

Cloves – 3–4

Cumin seeds – 1 tsp

Turmeric – ¼ tsp (optional)

Welza Meat Masala – 1 tbsp (extra for cooking)

Mustard oil or ghee – 3 tbsp

Salt – to taste

Hot water – 2 to 2.5 cups

Fresh coriander – for garnish

👩🍳 Instructions
1. Marinate the Mutton
In a bowl, combine mutton with curd, ginger-garlic paste, lemon juice, Welza Meat Masala, and salt.
Mix well, cover, and marinate for at least 2–3 hours (overnight is ideal).

2. Prepare the Masala Base
Heat mustard oil in a heavy-bottomed pan or pressure cooker until it smokes slightly.

Add cumin seeds, bay leaf, cinnamon, and cloves. Sauté for 30 seconds.

Add onions and cook on medium heat until deep golden brown.

Add green chilli and the marinated mutton.

Sear the meat on medium-high heat until it changes color and oil begins to separate (10–12 mins).

3. Add Tomato & Masala
Add chopped tomatoes and cook until they soften completely and the oil starts separating.

Add 1 tbsp of Welza Meat Masala and mix well.

Cook for another 5 minutes on medium-low flame.

4. Cook the Mutton
Option A: Pressure Cooker

Add 2–2.5 cups hot water.

Pressure cook for 4–5 whistles on medium heat.

Let pressure release naturally.

Option B: Slow Cooking

Add water and cover the pot.

Simmer on low flame for 45–60 minutes, stirring occasionally, until mutton is tender.

5. Finishing Touch
Once the curry thickens and oil floats to the top, taste and adjust salt or masala.

Optional: Add a dollop of ghee or ½ tsp extra Welza Meat Masala for final aroma.

Garnish with fresh coriander.

🍛 Serve With:
Steamed rice, jeera rice, or biryani

Roti, paratha, or naan

Onion rings & lemon wedges

💡 Pro Tips:
For deeper flavor, cook mutton a few hours in advance — tastes better when rested.

You can smoke the dish with a hot coal ("dhungar method") for a tandoori aroma.

Use goat meat (not lamb) for traditional Indian-style mutton curry.