Ramzan special mutton -Sannata Mutton

Ingredients

• 1.5 kg Mutton (bone‑in or boneless, cut into medium pieces)
• 1.5 cups Vegetable Oil (high smoke‑point oil such as sunflower or mustard oil)
• 12 pods Green Cardamom Pods (slightly crushed)
• 8 pcs Cloves (whole)
• 4 Tbsp Ginger Garlic Paste (freshly made or store‑bought)
• 2 tsp Salt (adjust to taste)
• 5 pcs Green Chilies (slit lengthwise, deseed for milder heat)
• 6 tsp Cumin Seeds (roasted lightly then ground into a paste with green chilies)
• 0.5 kg Onion Paste (finely blended onions (about 2 large onions))
• 0.5 kg Fresh Plain Yogurt (full‑fat, not sour; whisk before adding)

Instructions

1. Heat oil and temper whole spices

   Add the oil to the pot and heat over medium‑high. When shimmering, add the crushed green cardamom pods and whole cloves. Sauté for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium‑high

2. Brown the mutton with aromatics

   Add the mutton pieces, ginger‑garlic paste, and salt. Stir continuously and cook uncovered for 5 minutes, allowing the meat to brown and release its juices.

   Time: PT5M

   Temperature: Medium‑high

3. Add chilies, cumin paste and onion paste

   Stir in the slit green chilies, the cumin‑green‑chili paste, and the onion paste. Mix well and cook for 2 minutes to combine flavors.

   Time: PT2M

   Temperature: Medium

4. Simmer covered until tender

   Cover the pot with the lid and reduce heat to low. Let the mutton cook for at least 30 minutes, or until it begins to soften. Add a splash of water if the mixture looks dry.

   Time: PT30M

   Temperature: Low

5. Incorporate fresh yogurt and finish the gravy

   Whisk the fresh yogurt until smooth and stir it into the pot. Continue cooking uncovered, stirring frequently, until the mixture comes to a gentle boil and the oil begins to separate from the gravy (about 12 minutes).

   Time: PT12M

   Temperature: Medium

6. Smoke infusion (dhuaan)

   Place a small piece of charcoal in a metal bowl, heat it until red hot, then place the bowl on top of the curry. Quickly cover the pot with the lid and the weight. Let the smoke infuse for about 8 minutes, until it naturally dissipates.

   Time: PT8M

   Temperature: Low

7. Final stir and serve

   Remove the weight and lid, give the curry a final gentle stir, and serve hot with naan, rice, or roti.

   Time: PT2M

Nutrition Facts

Calories

1010

Protein

75 g

Carbohydrates

30 g

Fat

70 g

Fiber

2 g