Truck Driver Style Mutton Curry 😋

Ingredients

• 1.5 kg Mutton (bone‑in pieces, cut into bite‑size chunks)
• 150 g Mustard Oil (prefer cold‑pressed Indian mustard oil)
• 5 cloves Garlic (peeled and minced)
• 2 tablespoons Ginger (fresh, finely grated)
• 2 tablespoons Green Chili Paste (adjust heat to taste)
• 2 medium Onion (thinly sliced)
• 2 tablespoons Coriander Powder (freshly ground if possible)
• 1 tablespoon Turmeric Powder
• 3 tablespoons Salt (adjust to taste)
• 1 tablespoon Everest Masala (Indian all‑purpose spice blend)
• 1 teaspoon Garam Masala (Special) (added midway for depth)
• 2 tablespoons Fresh Cilantro Leaves (roughly chopped for garnish)
• 1 glass Basmati Rice (rinsed three times)
• 2 glasses Water (for rice) (cold water)

Instructions

1. Wash and Drain Mutton

   Place the mutton pieces in a colander and rinse thoroughly under cold running water three times, then set aside to drain.

   Time: PT5M

2. Prepare Spice Paste

   In a mixing bowl combine minced garlic, grated ginger, green chili paste, coriander powder, turmeric, sliced onions, Everest masala, and salt. Mix until a uniform paste forms.

   Time: PT5M

3. Combine Mutton with Spices

   Add the washed mutton to the large pot, pour in the mustard oil, then add the prepared spice paste. Mix everything by hand for about 10 minutes until the meat is well coated.

   Time: PT10M

4. Initial Covered Cooking

   Place a tight‑fitting lid on the pot, turn the stove to medium‑high heat, and let the pot come to a gentle boil. Cook covered for 10 minutes.

   Time: PT10M

   Temperature: Medium-high heat

5. Long Simmer

   After 10 minutes, remove the lid, stir, and let the mutton continue to cook uncovered for 60 minutes, stirring occasionally, until it is about 50% tender and the oil begins to separate.

   Time: PT60M

   Temperature: Medium heat

6. Add Garam Masala

   Sprinkle the garam masala over the partially cooked mutton, stir well, replace the lid and cook for another 10 minutes.

   Time: PT10M

   Temperature: Medium heat

7. Final Water Finish

   Turn off the heat, remove the lid, and check the meat – it should be mostly cooked. Bring a kettle of water to a boil, pour a small amount (about ½ cup) into the pot, stir, then place the lid back and cook for a final 10 minutes.

   Time: PT10M

   Temperature: Medium heat

8. Garnish

   Turn off the flame, sprinkle chopped fresh cilantro over the curry, and let it rest for 2 minutes before serving.

   Time: PT2M

9. Cook Rice

   Rinse the basmati rice three times, then add to a second pot with 2 glasses of cold water. Bring to a boil, then reduce to low, cover, and simmer for about 20 minutes until the water is absorbed and rice is fluffy.

   Time: PT20M

   Temperature: Medium-high to low heat

10. Serve

    Plate the steamed rice, ladle the Baithwa style mutton curry over it, and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

42 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g