This Spicy Mutton Masala Is A Dinner Delight
- Harshita Malhotra
Updated : July 08, 2022 20:07 IST
This mutton masala recipe is a treat to the taste buds.
When talking about delectable non-veg curries, one cannot miss mutton. It is the most delicious and mouth-watering meat that can be cooked in various forms. Mutton curries usually hail from the Royal Mughlai and Awadhi kitchens. From there, the recipes got passed on to different regions and presently, every state in India has its own way of making Mutton curry. Mutton masala is one of the most delicious mutton curries that is made in the North Indian way with basic but flavorful spices. This dish calls for mutton (lamb or goat meat), whole spices (khada masala), ginger-garlic paste, red chilli powder, coriander powder, and garam masala powder. This mutton curry was introduced to North Indian cuisine from the Royal Mughlai kitchen. The main component of mutton masala is the meat which is particularly high in protein. Protein aids in both bodily construction and muscle and tissue regeneration. Serious health repercussions might result from the body's lack of this essential vitamin. This dish is a flavourful blend of all the desi spices, mutton, tomatoes and onions. If you love your food to be "masaledaar' then this is the recipe for you!
Here's how you can make mutton masala at home-
1. 650 gms mutton
2. Half tsp Lemon juice
3. 3 onions finely sliced
4. 1 medium Tomato
5. 1 tsp Ginger paste
6. 2 tsp garlic paste
7. 1 tsp Kashmiri red chilli powder
8. 1 tsp Red chilli powder
9. Green chillies
10. 1 tsp coriander powder
11. 1 tsp Turmeric powder
12. 1/2 tsp Garam masala powder
14. Vegetable oil
15. 1 tsp Ghee
16. Fresh coriander
Whole spices needed-
1. Cinnamon stick
2. Green cardamom
3. Black cardamom
4. Black peppercorn
6. Bay leaf
1. Take some mutton, both the bone-in and boneless varieties, and thoroughly clean, wash and drain it. Mix it thoroughly with half a lemon juice.
2. Make the ginger garlic paste by grating the ingredients and slicing the onions.
3. Grind three green chillies and one medium-sized tomato into a fine paste.
4. Add some vegetable oil to a pressure cooker. After heating the oil, add the whole spices,
5. After allowing the spices to sizzle, add the finely chopped onion.
6. After the onion is tender and yellow, add the tomato-green chilli paste to the pan and stir well.
7. Cook it until the tomato's raw fragrance disappears. Then mix well before adding the ginger-garlic paste to the cooker. Once more, sauté it until the raw scent disappears.
8. Then, while thoroughly stirring, add hot red chilli powder, Kashmiri red chilli powder, turmeric powder, and coriander powder.
9. After a few minutes of cooking, stir the masala well and add the well-beaten curd. Continue to cook for a few more minutes.
10. Cook the masala until the oil separates from it and almost dries up. Once the mutton has been marinated, put it in the cooker and mix it with the remaining masala.
11. When the meat releases its oil, only then add salt and stir well. Add the water after cooking for a few more minutes. Stir it well and bring the gravy to boil.
12. Pressure cook it for 2 whistles and let it cook on a low flame so that all the spices are absorbed by the meat.
13. Garnish with coriander leaves and serve hot.