Dabba Gosht | Sanjeev Kapoor Khazana

In a large bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Let it sit for at least 2 hours, preferably overnight.

Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter.

Add the sliced onions and sauté until they turn golden brown.

Stir in the marinated mutton along with the marinade. Cook on high heat for about 10 minutes, stirring occasionally.

Add chopped tomatoes and green chilies. Mix well and cook until the tomatoes soften.

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the mutton is tender. Stir occasionally and add water if necessary to prevent sticking.

Once the mutton is cooked, sprinkle garam masala over the top and mix gently.

Garnish with fresh coriander leaves before serving.

Serve hot with naan or rice.

Equipment Needed

Spice Level: