Dhaba Mutton

A Spicy, Robust Journey for Your Taste Buds

Dhaba Mutton, also known as Dhaba Meat, is a classic North Indian dish renowned for its bold flavors and tender meat. Imagine succulent mutton pieces simmered in a rich, aromatic gravy, infused with warming spices and a touch of tangy yogurt. Every bite is a burst of flavor, transporting you to the vibrant atmosphere of a roadside dhaba, where hearty meals and good company come together. This recipe captures the essence of this iconic dish, offering a taste of India’s culinary heritage right in your own kitchen.

So, gather your ingredients, fire up the stove, and get ready to embark on a delicious journey with Dhaba Mutton.

Ingredients required for Dhaba Mutton:

For the Marination:

• 1 kg mutton, cut into bite-sized pieces
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• 1/4 cup yogurt
• Salt to taste

For the Gravy:

• 2 tbsp vegetable oil
• 1 bay leaf
• 2 cloves
• 2 green cardamoms
• 1 black cardamom
• 1 inch cinnamon stick
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, slit (optional)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp Kashmiri chili powder (adjust as per spice preference)
• 1/4 tsp garam masala powder
• 1 cup water (or more as needed)
• Chopped fresh coriander leaves, for garnish

How to Make Dhaba Mutton

1. Marinate the Mutton: In a large bowl, combine the mutton pieces with all the marination ingredients. Mix well to ensure each piece is coated. Cover and refrigerate for at least 30 minutes, or ideally overnight for deeper flavors.
2. Cook the Gravy: Heat oil in a pressure cooker or heavy-bottomed pot over medium heat. Add the bay leaf, cloves, cardamoms, and cinnamon stick. Sauté for a few seconds until fragrant.
3. Add the chopped onion and cook until golden brown. Stir in the green chili (if using), followed by the ginger-garlic paste. Cook for another minute until fragrant.
4. Add the chopped tomatoes and cook until they soften and release their juices.
5. Stir in the coriander powder, cumin powder, Kashmiri chili powder, and garam masala powder. Cook for another minute, allowing the spices to bloom.
6. Add the marinated mutton pieces along with any accumulated marinade. Stir well to coat the meat in the masala.
7. Pour in the water and bring to a simmer. Close the pressure cooker lid and cook for 5-6 whistles on medium flame. Alternatively, in a pot, simmer for 1-1.5 hours, or until the mutton is tender and falls off the bone.
8. Once cooked, open the lid and check the consistency of the gravy. If it’s too thick, add a little more water and simmer for a few minutes.
9. Garnish with chopped coriander leaves and serve hot.

Servings and Timing:

This recipe of Dhaba Mutton yields approximately 4-5 servings.

• Prep time: 15 minutes
• Cooking time: 30-45 minutes (pressure cooker) or 1-1.5 hours (pot)
• Total time: 45-60 minutes (pressure cooker) or 1.5-2 hours (pot)

Tips and Tricks:

• For a richer flavor, use bone-in mutton pieces.
• Adjust the spice level to your preference by adding more or less chili powder.
• You can substitute yogurt with lemon juice for a tangier flavor.
• For a smoky aroma, add a few cloves to the hot oil before adding the spices.
• Serve Dhaba Mutton with hot roti, paratha, rice, or naan.

A Culinary Adventure Awaits:

With its bold flavors and tender meat, Dhaba Mutton is sure to impress your family and friends. So, embark on this culinary adventure, recreate the warmth of a dhaba in your own kitchen, and enjoy a taste of North Indian culinary tradition!

CLICK HERE for some more delicious Indian Chicken Recipes.