Mutton Masala
A rich and aromatic dish that brings warmth and comfort, perfect for family gatherings or a cozy dinner at home.
Ingredients
Main Ingredients
- 1 kg mutton (bone-in) The bones lend incredible flavor and richness to the dish.
- 3 large onions (finely sliced) Provides sweetness and depth to the masala.
- 2 large tomatoes (pureed or finely chopped) Adds acidity and balance to the spices.
- 2 tbsp ginger-garlic paste Adds aroma and taste.
- 1/2 cup yogurt (whisked) Gives a creamy texture and helps tenderize the meat.
- 2 count green chilies (slit) Adds heat.
- 2 tsp red chili powder Adjust based on heat tolerance.
- 1/2 tsp turmeric powder For color and anti-inflammatory properties.
- 1 tbsp coriander powder Brings a warm, earthy note.
- 1 tsp cumin powder Adds depth and a nutty flavor.
- 1 tsp garam masala The quintessential Indian spice blend.
- 1 tsp kasuri methi (crushed dry fenugreek leaves) Adds a unique aroma and flavor.
- to taste count salt To enhance flavors.
- 1/2 cup oil For frying and cooking.
- as needed count water To adjust the consistency of the gravy.
Whole Spices (optional but recommended)
- 1 count bay leaf Adds aroma.
- 3 count green cardamom pods Adds fragrance.
- 4 count cloves Adds warmth.
- 1 inch cinnamon stick For spice depth.
- 5 count black peppercorns Adds subtle heat.
Instructions
Preparation
- Heat the oil in a heavy-bottomed pan or pressure cooker over medium heat until shimmering. Add the whole spices and sizzle.
- Add the finely sliced onions and sauté for 10-12 minutes until deep golden brown.
- Stir in the ginger-garlic paste and slit green chilies, sautéing for about 2 minutes.
- Combine the turmeric, red chili, coriander, and cumin powders, mixing well for 30 seconds.
- Add the tomato puree or chopped tomatoes and cook until the oil separates, 7-10 minutes.
- Lower heat, gradually stir in the whisked yogurt, cooking for another 3-4 minutes.
- Introduce the mutton and salt, ensuring it’s well coated, and sear on medium-high heat for 8-10 minutes.
- For a pressure cooker, add 1-1.5 cups of water and cook for 4-5 whistles. For simmering, cover pot and cook for 1.5 to 2 hours.
- After cooking, remove the lid and simmer uncovered for 10-15 minutes to thicken the gravy.
- Add garam masala and crushed kasuri methi, simmer for 2 minutes to meld flavors.
- Garnish with fresh coriander leaves before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Can be reheated on the stovetop or microwave. This dish tastes even better the next day!
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
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