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Home-made Mutton Masala

Home cooked mutton curry is undoubtedly the most hearty meal one can ever have. No wonder it takes time to cook, but the end results are fabulous. It's magical to see the complete meat falling off the bone. Serve your favorite naan/paratha or even rice to fulfil your Sunday lunch cravings. A simple recipe that gets complex along with flavours given the time to cook. Share this recipe among your friends and family and have an amazing day.




Ingredients

  • 500 g Mutton
  • salt to taste
  • 4 Onions
  • 2 Dry Kashmiri Red Chilies
  • 3 Tomatoes
  • 6 Green Cardamoms
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp. Black peppercorns
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp. Ghee (clarified butter)
  • 1 tsp garam masala powder
  • 1" Ginger (sliced)
  • 8 Garlic Cloves
  • 6 Cloves
  • 1 Mace (javitri)
  • 2 Cinnamon
  • 2 Dried red chilies
  • 2 Bayleaf (halved)
  • 4 tbsp. Oil
  • Salt as required






Method

  1. Marinate the mutton with salt and leave it aside.
  2. Soak the Kashmiri red chilies in lukewarm water.
  3. Grind coriander seeds, cumin seeds, ginger, garlic, soaked Kashmiri Red Chilies along with its water. Make a smooth paste.
  4. Finely slice the onions, chop the tomatoes.
  5. Add 4 tbsp. vegetable oil on medium heat.
  6. Add all the whole spices, mix, then add the sliced onions, along with some salt, to cook the onions through.
  7. Meanwhile when the onions are being caramelized, make a paste of chili and turmeric powder.
  8. When the onions are nicely caramelized add the above chili and turmeric paste to it.
  9. Mix, then add the chopped tomatoes.
  10. Once the tomatoes are nicely melted then add the spice paste that we made earlier. Mix it all together.
  11. Once the masala releases its oil, add the mutton pieces. Mix the masala gently with the mutton, cover and let it cook on medium flame for 15 minutes.
  12. Keep stirring in between, then lower the flame and let it cook for 20 minutes more.
  13. You can either cook it in a kadai at low flame by adding water at regular intervals for 1.5-2 hours. This gives a more thicker gravy, as the mutton is slow cooked.
  14. Or you can transfer to a pressure cooker, add 3 cups warm water, cover and cook on medium flame. Give 2 whistles and let it sit there until the pressure cooker depressurizes. 
  15. Cooking in pressure cooker decreases the cooking time, but the result would be much thinner gravy as compared to the one cooked in kadai. To balance that, you can cook the excess liquid by cooking in kadai or the same pressure cooker but without the lid. 
  16. Add the end add garam masala powder and ghee ( clarified butter ), give one last mix, and serve.

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