Mutton Masala

 

Ingredients

  • Mutton: 1½ kg
  • Ginger: 2 large pieces (crushed) + 1 large piece (crushed)
  • Green chilies: 3 (slit) + 4 (slit)
  • Turmeric powder: ½ tbsp + 1 tsp
  • Pepper powder: 1 tbsp
  • Curry leaves: As needed
  • Garlic: 2 bulbs (crushed)
  • Onion: 2 large (finely chopped)
  • Coriander powder: 1½ tbsp
  • Red chili powder: 2 tbsp
  • Tomatoes: 3 large (finely chopped)
  • Coriander leaves: Chopped, for garnishing
  • Garam masala: 2 tsp
  • Fennel seed powder: 1 tsp
  • Salt: To taste
  • Oil: As needed

Method

  1. Preparation
    • Crush the ginger and garlic. Slit the green chilies.
  2. Cooking the Mutton
    • In a pressure cooker, combine:
      • Mutton
      • Half of the crushed ginger and garlic
      • Half of the slit green chilies
      • ½ tbsp turmeric powder
      • Pepper powder
      • Salt
      • Curry leaves
    • Add water, close the lid, and cook for 1 whistle. Let the pressure release naturally. The mutton will be half-cooked.
  3. Preparing the Gravy
    • Heat oil in a pan.
    • Add the remaining crushed ginger, garlic, and slit green chilies. Sauté for a minute.
    • Add the finely chopped onions and sauté until golden brown.
      • Tip: Finely chopping and roasting the onions well is crucial for a thick, flavorful gravy.
    • Reduce the heat and add:
      • 1 tsp turmeric powder
      • Coriander powder
      • Red chili powder
    • Sauté until the raw smell of the spices disappears.
  4. Combine and Cook
    • Add the finely chopped tomatoes and salt. Cook until the tomatoes are soft and well-blended.
    • Add the cooked mutton along with its stock to the pan.
    • Mix in the chopped coriander leaves, garam masala, and fennel seed powder.
    • Cover and cook on medium heat for 30 minutes, stirring occasionally to prevent sticking.
  5. Garnish and Serve
    • Garnish with fresh coriander leaves.
    • Serve hot with rice, roti, or parotta.

 

Enjoy your delicious, flavorful mutton curry! 😊

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