Mutton Masala is a super delicious gravy where the meat is cooked until succulent in flavorful spices.
This easy mutton masala recipe is made with simple ingredients available in every kitchen and goes well with rice & all Indian breads. This delicious recipe is prepared in ghee with whole spices, onion, tomato, mutton and yoghurt, this mouth-watering mutton recipe is a true delicacy.
INGREDIENTS NEEDED FOR MAKING MUTTON MASALA:
- Mutton – Wash and clean the mutton well, before cooking it. You can use lamb as well.
- Yogurt – We also add yogurt in the curry, which adds a slight tanginess to it.
- Ginger-Garlic-Green Chilli Paste – Make a paste with ginger, garlic and green chilies.
- Onions – I have used red onion. Make sure you cook the onions until they are nicely browned, for the best taste.
- Tomatoes – I used used store-bought tomato puree. You can also blend 2-3 tomatoes and use in this recipe
- Whole Spices – Bay leaves, cloves, green cardamom, cumin seeds, and cinnamon are used to enhance the taste of the curry.
- Spices – Other than whole spices, we will need coriander powder, turmeric powder, red chili powder, garam masala, and salt.
HOW TO MAKE MUTTON MASALA:
In a mixing bowl add mutton, salt, ginger garlic paste, lemon juice and curd, mix well and marinate the mutton for at least 30 minutes.
Heat a deep pan on medium flame, add ghee and whole spices, saute them for few seconds, add onions and cook until golden brown.
Add ginger garlic paste and green chilli paste and further cook for 4-5 minutes.
And add spice powders, mix well, keeping the flame on medium heat while stirring in intervals.
Then add the tomato puree and salt and further cook for 7-8 minutes.
Add the marinated mutton along with the remaining marinade, mix well and cook on medium high heat for about 5-7 minutes.
Add hot water and pressure cook for 5 whistles or until the mutton is tender and soft.
You can adjust the quantity of water depending on how thick or thin you want your masala gravy to be. Check for seasoning.
Add freshly chopped coriander leaves and mix well, your mutton masala is ready!
TIPS FOR MAKING PERFECT MUTTON MASALA:
- Fry the onions until they are nicely browned. The colour of the fried onion determines the colour of the final curry.
- Make sure to fry the onion on medium low heat otherwise they might burn and not brown evenly.
- Use fresh mutton which is pink in colour. Quality of mutton makes a huge difference in the resultant curry.
- The curd is best if it’s very slightly sour. It will add a nice tang to the curry.
- You can increase the amount of red chilli powder, if you want the curry to be spicy.
CAN WE USE CHICKEN INSTEAD OF MUTTON?
Yes, you can follow this recipe for chicken masala. Just make sure that cooking time of chicken is less when compared to mutton.
SERVING SUGGESTIONS:
You can serve this delicious mutton masala along with rice or any Indian bread. Jeera Rice, Pulka, Paratha or Naan are my personal favorites.
HOW TO STORE THE LEFTOVER MASALA?
This masala will last in the fridge for 2 days, when stored in an air tight container. Reheat it in a pan or in microwave until the mutton pieces along with the curry are nice and warm.
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Mutton Masala
Ingredients
Marination:
- 1/2 kg mutton
- 1/2 tsp salt
- 1 tbsp ginger-garlic-chilli paste
- 1 tbsp lemon juice
- 1/2 cup thick curd
Masala:
- 3 tbsp ghee
- 2-3 bay leaves
- 3 green cardamom
- 3 cloves
- 1 inch cinnamon
- 1 tsp cumin seeds
- 1 cup onion thinly sliced
- 1 tbsp ginger-garlic-chilli paste
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp red chilli powder
- 1 tsp garam masala
- 1/2 cup tomato puree
- salt to taste
- 1 cup hot water
- 1 tbsp fresh coriander chopped
Instructions
- In a mixing bowl add mutton, salt, ginger garlic paste, lemon juice and curd, mix well and marinate the mutton for at least 30 minutes.
- Heat a deep pan on medium flame, add ghee and whole spices, saute them for few seconds, add onions and cook until golden brown.
- Add ginger garlic paste and green chilli paste and further cook for 4-5 minutes.
- Add spice powders, mix well, keeping the flame on medium heat while stirring in intervals.
- Add the tomato puree and salt and further cook for 7-8 minutes.
- Add the marinated mutton along with the remaining marinade, mix well and cook on medium high heat for about 5-7 minutes.
- Add hot water and pressure cook for 5 whistles or until the mutton is tender and soft.
- You can adjust the quantity of water depending on how thick or thin you want your masala gravy to be. Check for seasoning.
- Add freshly chopped coriander leaves and mix well, your mutton masala is ready!
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