Sharing the dhaba meat recipe here. This dhaba mutton curry needs very few spices and masala. But it is the slow cooking bhunao process of this dhaba mutton curry that makes it special. There is an explosion of flavours in the mouth with every sip of the curry. The brown silky curry leaves a lingering taste on the tongue. Perfect for a winter night served with tandoori roti or naan.
Ingredients for dhaba mutton curry:
- 500 gms Mutton
- 2 medium Onion finely chopped
- 3 medium Tomato Puree
- 1 tsp Kashmiri Red Chilly
- 1 tsp Red Chilly
- 1 tsp Turemric Powder
- 1 1/2 tsp Coriander Powder
- 2 – 3 tsp MDH Meat Masala (any brand will also do)
- 3 tblsp Mustard Oil / Ghee
- 1 tblsp Ginger Garlic Paste
- 1/2 cup Curd Thick
- 2-3 Green Chillies Slit lengthwise
Dry Khada Masala
- 1 Bay leaf
- 3 – 4 Cloves
- 3 – 4 Peppercorns
- 1 ” Cinnamon Stick
- 1 Star Anise
- 1 – 2 Moti Elaichi (Black Cardamom)
How to make desi dhaba meat:
- Wash the mutton and keep aside.
- Smoke the mustard oil in a kadhai and then let it cool for a while.
- Then add dry khada masala and immediately add onions and ginger garlic paste and fry on slow flame till dark brown. This will take some time. But do not fry on high flame. The real trick of this recipe lies in the slow cooking. Patience is needed.
- Then add mutton and bhuno for approx 15 mins, keep stirring occasionally.
- Then add the dry masalas (turmeric, corriander powder, MDH meat masala ) and then add the curd and again bhuno till the mutton is medium brown, at this stage you can add the tomato puree and green chillies.
- Let the mutton fry for another 15 – 20 mins or till the masala leaves the oil. This will give a nice brown color to the mutton.
- Till now the mutton should be half done.
- Now transfer the mutton along with the masala to pressure cooker.
- Add 3 – 4 cups water or more water depending on the amount of curry you want and give 2 – 3 whisles then check if done or not else give couple of whistles more. Garnish with fresh coriander and green chillies.
- Serve this desi dhaba meat with tandoori roti, naan, laccha parantha or boiled rice.