Recipe Name – Mutton Masala
Introduction – This recipe is from my Granny’s kitchen. And this comes from the time when there were no pressure cookers. So here I want to share this finger licking recipe of mutton masala with all of you.
What all do we need?
- 1 kg mutton
- 1 medium size onion
- 3-4 big garlic cloves
- 1 inch ginger
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 2-3 green cardamom
- 3-4 black cardamom
- 4-5 cloves
- 10-15 black pepper corns
- 1 small maze (javitri phool)
- 1 small stick of cinnamon
- 150 gm onion thinly sliced
- 150 gm fried onion paste
- 100 gm curd
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoon coriander powder
- 2 teaspoon Garam Masala (mixed spices)
- 1 teaspoon red chili powder
- 2 tablespoon kashmiri lal mirch (for color)
- 2 teaspoon cumin seeds
- ½ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 2 dried chilies
- Bay leaf
- 2 tablespoon roasted gram flour (sattu)
- Salt as per taste
- Green coriander, green chilies and ginger for garnishing
- We need to boil the mutton but not pressure cook it. To boil, take a vessel, put mutton and add water till it touches the level of mutton.
- Put onion cut on half, whole garlic cloves, ginger, maze and cinnamon stick in the water and make a potli of small dried spices like cumin & coriander seeds, pepper corns, cardamoms using muslin cloth or clean cotton cloth and put the same inside the water with small amount of salt. This method will infuse all the flavors of spices in the water while mutton is boiling. Cover the vessel with the lid and keep your gas on low or medium low flame.
- Mutton will take approx. 45 min to 1 hour to get boiled properly. Take a bowl of cold water, drop a piece of mutton and use your finger to check if mutton is cooked. Check my recipe video to understand this process.
- Once mutton is boiled, strain the remaining water (broth) but do not throw it away. We will use this broth while making graving for mutton masala.
- It’s time to make gravy of mutton masala. Take kadhai (cooking pot) on gas, add oil and add cumin seeds, bay leaf, whole red chili, thinly sliced onion and ginger garlic paste once oil is not enough.
- Fry onion till the time it’s translucent in color and then add mutton pieces and fry on high flame.
- In a bowl, mix all dry spices powder in the curd along with fried onion paste and mix well to make a thick paste. Add this masala paste in the frying mutton and keep on frying till the time oil comes on the surface.
- Now add broth in the mutton as per your preference to make gravy along with salt (as per taste). Do remember we added little amount of salt while boiling the mutton.
- Once gravy starts boiling, add sattu 1-2 tablespoon and mix well. It gives nice consistency to the gravy. Cover the lid and let mutton get cooked further on medium flame.
- After 5-7 min, open the lid and let water of the gravy dry on high flame. Consistency of gravy is your preference. I personally like mutton masala gravy little thick.
- Garnish mutton masala with green coriander, green chilies and ginger julienne and 1 tablespoon of Kewada water. Switch off the gas, cover the lid and let mutton sit for 5-10 min before serving.
- Enjoy mutton masala with Paratha, rumali roti and salad.
- In this recipe, we do not pressure cook the mutton. We boil it in the traditional way.
- Making potli of small whole spices will ensure that they are not all mixed in the broth.
- Frying mutton is very important as it will give very nice flavor to the recipe.
- You can keep consistency of gravy thick or thin as per your preference. Add more water if you want thin consistency for having it with rice.