Mutton Dry Roast

 :

500 grams mutton, cleaned and cut into bite-sized pieces
2 large onions, finely sliced
2 tomatoes, chopped
30 gramss ginger garlic paste
10 grams red chili powder (adjust to taste)
5 grams turmeric powder
10 grams coriander powder
6 grams cumin powder
5 grams garam masala
15 grams Salt
3 tablespoons refined oil
Fresh coriander leaves for garnish

 Instructions:

1. **Marination:**
   In a large bowl, mix the mutton pieces with ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Let it marinate for at least 12 hours, or preferably overnight in the refrigerator for better flavor.

2. **Cooking Mutton:**
   Heat oil in a heavy-bottomed pan over medium heat. Add sliced onions and sauté until they turn golden brown.
   Add the remaining ginger garlic paste and sauté until the raw smell disappears.
   Add chopped tomatoes and cook until they are soft and the oil starts separating.

3. **Roasting Mutton:**
   Add the marinated mutton to the pan and cook on medium heat until the mutton is well browned.
   Keep stirring occasionally to prevent sticking. The mutton will release its moisture and then continue to cook in its own juices.

4. **Simmering:**
   Once the mutton is browned, reduce the heat to low, cover the pan, and let it simmer until the mutton is tender. This may take around 30-40 minutes.

5. **Checking Doneness:**
   Check the mutton for tenderness. If it's not yet tender, continue to simmer, adding a little water if necessary.

6. **Garnish:**
   Once the mutton is tender and the desired dry consistency is achieved, garnish with fresh coriander leaves.

7. **Serve:**
   Serve the Mutton Dry Roast hot with naan, roti, or steamed rice.

Adjust the spice levels according to your taste preference. This Mutton Dry Roast is rich in flavors and makes for a delightful main course dish.