Dum-Chatpata Meat Curry

Ingredients

• 750 g bone-in mutton or goat meat, cut into curry pieces
• 150 g plain curd, whisked
• 25 g Dum-Chatpata Meat Masala, divided
• 8 g salt, or to taste
• 300 g onions, thinly sliced
• 200 g ripe tomatoes, finely chopped or pureed
• 25 g ginger-garlic paste
• 60 ml mustard oil or neutral cooking oil
• 300-450 ml hot water, as needed
• 1 green chilli, slit (optional)
• 2 tbsp chopped fresh coriander
• 1 tsp ghee (optional, for finishing)

Instructions

1. 1Pat the meat dry. Mix it with the curd, 12 g Dum-Chatpata Meat Masala and half the salt. Cover and marinate for 30 minutes in the refrigerator; for deeper flavour, marinate for up to two hours.
2. 1Heat the oil in a pressure cooker or heavy pan. When using mustard oil, heat it until it just begins to smoke, then reduce the heat.
3. 2Add the sliced onions and cook over medium heat for 10-12 minutes, stirring regularly, until evenly deep golden.
4. 3Add the ginger-garlic paste and cook for 1-2 minutes, until its raw aroma disappears.
5. 4Add the tomatoes and the remaining salt. Cook for 6-8 minutes, mashing the tomatoes, until they soften and the oil begins to separate.
6. 5Lower the heat. Add the remaining 13 g Dum-Chatpata Meat Masala with two tablespoons of water and bhuno for 60-90 seconds without scorching the spices.
7. 6Add the marinated meat and the optional green chilli. Increase to medium-high heat and cook for 8-10 minutes, stirring, until the meat is thoroughly coated and the excess moisture has reduced.
8. 7Add 300 ml hot water. Pressure-cook for 25-30 minutes after full pressure is reached, or for about 5-6 whistles, then allow a 10-minute natural pressure release. In a heavy covered pan, simmer gently for 75-90 minutes, adding more hot water when needed, until the meat is fully cooked and tender.
9. 8Open the cooker or pan and simmer uncovered for 5-10 minutes to reach the preferred gravy consistency. Adjust the salt and add a little hot water if needed.
10. 9Rest the curry for 10 minutes. Finish with the optional ghee and fresh coriander, then serve hot with roti, naan, paratha or steamed rice.