Dhaba-Style Mutton Curry (Goat Curry)

Heat mustard oil until it smokes, then cool slightly and reheat on medium.

Add bay leaves, cinnamon, black cardamom, star anise, and cloves. Let them splutter and release their aroma.

Add onions and cook until golden brown.

Stir in ginger-garlic paste and sauté for 2–3 minutes until the raw smell disappears.

Add ground tomatoes and green chillies. Cook on medium heat until the mixture thickens and the moisture evaporates.

Mix in coriander powder, cumin powder, turmeric, Kashmiri chilli, regular red chilli (if using), kasuri methi, and salt.

Add ¼ cup of water and mix well.

Cook until the oil separates from the masala, and it turns deep red and glossy.

Add the goat pieces and stir to coat well with the masala.

Fry on high for 7–8 minutes until browned.

Pour in the remaining water and bring to a boil.

Cover and simmer on low for 1½–2 hours, or pressure cook for 6–7 whistles, then simmer uncovered until tender.

Ensure the curry is medium-thick.

Check seasoning, then stir in lemon juice, garam masala, and coriander leaves.

Rest covered for 5 minutes before serving.

Serve hot with roti, naan, paratha, or steamed rice.