John went grocery shopping this week and bought some mutton. So, I put in all my love and prepared this amazing finger-licking dish, which he enjoyed to the fullest. To develop the flavour, extra effort and time has to be taken for each step. This mutton masala is sure to delight your tastebuds and is best relished with naan or rice.
Searing of the meat at the start, caramelizing the onion and the tomato imparts to the colour and taste. Spices dry roasted and ground to a powder enhances the dish. Addition of yogurt at the end balances the overall taste making it delectable. Pressure cooking speeds up the process by simultaneously, tenderizing the meat. Mouthwateringly delicious, you will definitely want to make this dish again.
Searing of the meat at the start, caramelizing the onion and the tomato imparts to the colour and taste. Spices dry roasted and ground to a powder enhances the dish. Addition of yogurt at the end balances the overall taste making it delectable. Pressure cooking speeds up the process by simultaneously, tenderizing the meat. Mouthwateringly delicious, you will definitely want to make this dish again.
Mutton Masala
(Serves 4)
Ingredients:
1/2 kg mutton (cut into pieces)
1 large onion (chopped)
1 large tomato (chopped)
2 green chillies (chopped)
4 large cloves of garlic (grated)
1-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1 to 2 teaspoons chilli powder
few coriander leaves (chopped)
1 bay leaf
2 heaped tablespoons yogurt
2 cups water
2 tablespoons oil
salt
Dry roast and grind to a fine powder
10 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons coriander seeds
6 cloves
3 cinnamon sticks (1.5" each)
2 green cardamoms
Method:
Wash mutton, drain well and season with salt.
Heat oil in a pressure cooker and sear mutton pieces until lightly brown. Remove and set aside.
Add onion into the pressure cooker and caramelize, then stir in garlic, ginger, fry for a while. Then, mix in tomato and cook until pulpy.
Note:
Include the bay leaf, turmeric powder and chilli powder, stir well and then combine the seared meat with 1 cup water. Pressure cook on medium heat for 15 minutes.
Cool down cooker, open, give a good stir, add the green chillies and ground spice powders. At this stage, include the reserved 1 cup water. Close cooker, put weight and cook for an additional 15 minutes.
Mix in the yogurt, continue to cook, stirring frequently to thicken gravy until oil floats on the top. Check for seasoning and add salt. Garnish with coriander leaves.
Serve mutton masala with naan or rice.
Note:
(Serves 4)
Ingredients:
1/2 kg mutton (cut into pieces)
1 large onion (chopped)
1 large tomato (chopped)
2 green chillies (chopped)
4 large cloves of garlic (grated)
1-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1 to 2 teaspoons chilli powder
few coriander leaves (chopped)
1 bay leaf
2 heaped tablespoons yogurt
2 cups water
2 tablespoons oil
salt
Dry roast and grind to a fine powder
10 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons coriander seeds
6 cloves
3 cinnamon sticks (1.5" each)
2 green cardamoms
Method:
Wash mutton, drain well and season with salt.
Heat oil in a pressure cooker and sear mutton pieces until lightly brown. Remove and set aside.
Add onion into the pressure cooker and caramelize, then stir in garlic, ginger, fry for a while. Then, mix in tomato and cook until pulpy.
Note:
- If oil is less, add a dash.
- Take enough time to cook the above ingredients.
Include the bay leaf, turmeric powder and chilli powder, stir well and then combine the seared meat with 1 cup water. Pressure cook on medium heat for 15 minutes.
Cool down cooker, open, give a good stir, add the green chillies and ground spice powders. At this stage, include the reserved 1 cup water. Close cooker, put weight and cook for an additional 15 minutes.
Mix in the yogurt, continue to cook, stirring frequently to thicken gravy until oil floats on the top. Check for seasoning and add salt. Garnish with coriander leaves.
Serve mutton masala with naan or rice.
Note:
- Depending on the cut of meat used, adjust timings and reduce water accordingly.
