Darbari Mutton sounds royal but is, honestly, a simple mutton curry. Darbari Mutton isn’t loaded with usual spices but rich ingredients like cashews and khoya/mawa. This is a slow cooker recipe but it can perfectly fit your regular cooking methods like stove top or pressure cooker. Slow cooker and stove top techniques take at least 3 hours for the mutton to cook but get the best out of every ingredient. Here are a few tips to use a slow cooker/crockpot. Take a break from the regular dinner recipes and bring this one to the table. It takes about the same time and effort but gives you a chance to test a different flavor on your folks!
4 Red chillis (soaked, deseeded, and ground to paste)
1 medium-sized onion, chopped
2 tbsp tomato puree/ 1 tsp tomato paste (You can blend and sieve 2 tomatoes for the puree)
1 tsp ginger-garlic paste
1/2 kg mutton ( you can use chicken as well)
1 cup beaten yogurt
1/2 cup khoya/ mawa
1 tsp garam masala
1 tsp salt
1-2 cups oil
1 tsp poppy seeds
1 tsp sesame seeds
8 cashew nuts
Fry the onions in on a stovetop pan in about 1 cup oil until golden. Keep aside on paper towels. If you are not using a crockpot for this recipe, you can fry the onions in your usual vessel and go ahead with the recipe.
Turn your crockpot to High. Pour 3-4 tbsp of the hot oil you used to fry the onions. Add the red chili paste, ginger-garlic paste, tomato puree, darbari paste, garam masala, and salt. Mix everything lightly with a wooden spoon.
Add the mutton and mix so that all the mutton pieces are coated. Let the mutton soak in the gravy for about half-an-hour.
Add about 2 cups of water and let it cook for at least 3 hours. This is the point where you carry on with your work.
Add the beaten yogurt and khoya. Cook till the mutton is done – about another hour.
Add green chillis and coriander leaves before serving.