Ingredients:

• 1 kg mutton, cut into chunks
• 3 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped
• 3-4 tablespoons curry powder (or adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon paprika (optional for heat)
• 2-3 green chilies, slit (optional)
• 1 cup plain yogurt
• Salt to taste
• Fresh cilantro leaves for garnish
• 2 cups water or mutton broth

Instructions:

1. Marinate the Mutton:
   • In a bowl, mix the mutton with 2 tablespoons of yogurt, half of the garlic, half of the ginger, and a pinch of salt. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Cooking:
   • Heat the vegetable oil in a large pot over medium heat.
   • Add the chopped onions and sauté until they turn golden brown.
   • Add the remaining garlic, ginger, and green chilies (if using). Sauté for another minute.
   • Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
   • Add the curry powder, turmeric powder, cumin powder, coriander powder, paprika (if using), and salt. Cook for a few minutes until the spices release their aroma.
   • Add the marinated mutton to the pot and sear until the meat is browned on all sides.
   • Add the remaining yogurt and mix well to coat the mutton.
   • Pour in the water or mutton broth, stirring well to combine.
   • Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the mutton is tender.
   • Stir occasionally and check for salt and seasoning. Add more if necessary.
   • Once the mutton is cooked and the curry reaches your desired consistency, sprinkle the garam masala over the curry and mix well.
3. Garnish and Serve:
   • Garnish with fresh cilantro leaves.
   • Serve hot with rice, naan, or roti.

Nutritional Values (Per Serving Approx):

This recipe serves about 6 people. The nutritional values per serving are approximate and can vary based on the exact quantities and specific ingredients used.

• Calories: ~350-400 kcal
• Protein: ~25-30 g
• Fat: ~20-25 g
• Carbohydrates: ~10-15 g
  • Sugars: ~4-5 g
  • Dietary Fiber: ~2-3 g
• Cholesterol: ~75-100 mg
• Sodium: ~700-800 mg

Notes:

• The total caloric and nutrient values will vary depending on the cut of mutton and the amount of oil used.
• Serving this with rice or bread will add to the overall nutritional values.
• If you want a lower calorie version, you can reduce the amount of oil and use leaner cuts of mutton.

Enjoy your curry mutton!