Mutton Masala

Prep Time: 20 mins I Marinating Time: 2 hrs./Overnight I Cooking Time: 1 hr. I Serve: 2 - 3

#mutton #masala #muttonrecipes #timsistastytable

Mutton Masala is a very simple and tasty dish made with lamb meat, combination of some Indian whole & powdered spices in a yogurt based sauce. The ingredients are pretty simple and the method easy to follow. Pressure cook method not only makes the dish easy & time saving but also it makes the mutton pieces so soft and tender that it simply melts in your mouth leaving behind all that jokiness and taste of the aromatic spices which cannot be expressed in words. Try out this simple and mouthwatering dish making your weekends even more special with your family and friends :)

Ingredients :-

For Marinating and Boiling :-

½ kg/1.1 lb. Goat Meat (Bone-In & cut into 3 inch pieces approx., Wash thoroughly & pat-dry) ½ cup/120 g. (approx. ) Curd/Yogurt 2 Black Cardamom (whole) 8- 10 Black Peppercorns (whole) 1 inch Cinnamon Stick 4-5 Cloves (whole) 1 tsp. Salt 2 cups/450 ml. Water

For Curry :-

4 tbsp./60 ml. Vegetable Oil 4 Red Chili (dried & whole) 2 Bay Leaf 3 Onion, medium size (thinly sliced) 2 tsp. Fresh Ginger (finely chopped) 2 tsp. Garlic (minced) 1 Garlic Pod, lemon size (cut into half) 2 Green Chilies (finely chopped) 1.5 tsp. Red Chili Powder 1.5 tsp. Turmeric Powder 1 tsp. Coriander Powder 1 tsp. Cumin Powder 1 tsp. Deggi Mirch Powder (Chili Powder for Curries) 1 tsp. Garam Masala Powder 7-8 fresh Coriander Sprigs (finely chopped) Salt to taste Method :-

Wash the meat and place it in a bowl To the bowl add curd + peppercorns + cloves + salt + cardamom + cinnamon stick with the mutton and mix well. Cover it & set aside for 2 hrs

After two hours add the marinated mutton to the pressure cooker + 2 cups of water. Mix well and close the lid. Pressure cook for 5-6 whistles on low medium flame. Switch off the gas and allow it to cool and release its pressure naturally

Remove the pressure cooker lid and let it simmer for another 15 minutes with an ordinary lid until the mutton is tender.

Heat the veg oil in a pan/vessel on low-medium flame and add bay leaves + whole red chilies and stir for 1-2 mins

Add the sliced onions to the pan/kadai and sauté for 7-8 minutes on low-medium flame

Once the onion colour changes to light golden brown add chopped ginger + garlic minced & pod. Stir for next 2-3 mins on low-medium flame

Add chopped green chilies and stir for another 1-2 mins

Next, add the boiled mutton along with its stock to the pan/vessel and mix well. Once it starts boiling then cover and cook for 10-15 mins on low flame

After 15 mins remove the lid and stir for 1-2 mins. Next add salt + red chili powder + coriander powder + cumin Powder + turmeric powder + deggi mirch powder. Mix well

Roast(bhuno) on low flame until the oil starts separating from the masala

Once the curry gets thicker in consistency switch off the gas and garnish with garam masala powder and fresh coriander

Time to Taste:)

Enjoy with any Indian Breads like Butter Naan/ Garlic Naan/laccha paratha and salad.