Thursday, 17 July 2014

Mutton Masala

Tender Pieces of Mutton cooked in freshly ground spices and yogurt. This gravy is flavourful, mildly spiced and pairs well with Roti / Naan / Biryani / Rice. You can increase the red chillies if you like to spicy. Use 6 or 8 red chillies for spicy gravy.




For Marinating the Mutton Pieces ( 1 Hour)

  • 500 Grams Mutton pieces with bone Chopped into cubes
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Red Chilli powder
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Ginger Garlic Paste
  • 1/2 Teaspoon Salt

For the Masala

  • 2 Tablespoon Vegetable Oil
  • 2 Cloves
  • 1 Bayleaf
  • 1 Tablespoon Fresh Mint Leaves
  • 1/2 Cup Plain Yogurt / Sour Cream
  • 1 Tablespoon Chopped Cilantro Leaves

For Grinding

  • 1 Teaspoon Oil
  • 10 Shallots
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Fennel Seeds
  • 1 Teaspoon Whole black peppercorns
  • 1 inch Fresh Ginger
  • 5 Garlic Cloves
  • 2 Tablespoon Coriander Seeds
  • 4 Dry Red Chillies


1. Marinate mutton pieces along with the items listed under Marinate for 1 hour. You can marinate it overnight in the refrigerator.  Pressure cook the marinated mutton along with 1/2 cup water on low flame for 10 whistles. I like mutton completely cooked, if you like it rare then pressure cook for 5 whistles and if you like it medium pressure cook it for 7 to 8 whistles on low flame

2. In a pan heat 1 teaspoon oil. When the oil is hot, add all the ingredients listed under 'For Grinding' and roast on high flame for 2 to 3 minutes. Set aside and let it cool completely

3. Add the cooled mixture to the food processor and grind it to fine paste. Add 1 or 2 tablespoon of water if required for grinding

4. In a pan, heat oil for preparing the mutton masala. When the oil is hot, add cloves, bay leaf and Mint leaves

5. Now add the paste of shallots and other spices  we prepared at step number 3 and sauté nicely until the oil separates from the mixture

6. Then add the yogurt and stir continuously on high flame for 2 minutes

9. Now add the stock from the pressure cooked mutton pieces to the above mixture in the pan 1 tablespoon at a time. Once you add the stock to the masala, stir nicely and wait for the stock to get absorbed. Once the stock is completely absorbed and the masala becomes dry , add next tablespoon of stock. Keep adding stock until all the stock is used over and the masala is thick, oily and there is not water in the masala mixture. At this stage the masala should look thick with no water

10. Check salt and adjust. Now add the cooked mutton pieces to the pan and simmer for 5 to 7 minutes

11. Keep stirring it often since there is no water in the masala mixture it might get burnt easily

12. Once the mutton pieces are coated well with the masala , sprinkle cilantro leaves and switch off the flame

13. Close the pan with a lid for 10 to 15 minutes for the flavours to develop

14. Serve hot with rice / roti / dosa as a side


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