🍖 Rustic Mutton Curry with Pathar Phool

A bold, homestyle Indian mutton curry infused with the deep, earthy notes of Pathar Phool — no regional label, just pure flavor.

🧂 Ingredients (Serves 4)
Whole Spices:
1 tsp Pathar Phool (stone flower)

2 bay leaves

1-inch cinnamon stick

2–3 green cardamoms

3–4 cloves

1/2 tsp black peppercorns

1 tsp cumin seeds

Curry Base:
500g mutton (bone-in), washed

2 large onions, finely sliced

2 medium tomatoes, pureed

1 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tbsp coriander powder

Salt to taste

2 tbsp oil or ghee

Fresh coriander leaves for garnish

👩🍳 Instructions
Step 1: Sauté the Aromatics
Heat oil or ghee in a heavy-bottomed pot.

Add cumin, bay leaves, cardamom, cloves, peppercorns, cinnamon, and Pathar Phool.

Sauté until the spices bloom and release aroma.

Step 2: Build the Base
Add sliced onions and cook until golden brown.

Stir in ginger-garlic paste and sauté until raw smell disappears.

Add pureed tomatoes and cook until the mixture thickens and oil begins to separate.

Step 3: Spice It Up
Add turmeric, red chilli powder, coriander powder, and salt.

Mix well and cook the masala until it darkens slightly.

Step 4: Add Mutton & Cook
Add the mutton pieces and toss to coat in the masala.

Cook on medium heat for 10 minutes, stirring occasionally to brown the meat.

Step 5: Simmer
Add about 2 cups of hot water. Cover and simmer on low for 45–60 minutes (or pressure cook for 4–5 whistles) until mutton is tender.

Step 6: Final Touch
Check seasoning. Simmer uncovered for 5–10 minutes to thicken gravy if needed.

Garnish with chopped coriander leaves.

🍽️ Serve With:
Steamed basmati rice

Jeera rice

Roti or naan

Millet flatbreads

🌿 Welza Tip:
Pathar Phool adds a subtle smoky depth — toast it lightly before adding to release its full potential. A little goes a long way!