MUTTON MASALA
Description
Mutton Masala is a beloved dish in South asian cuisine, celebrated for its bold flavors and aromatic spices. This dish offers a perfect balance of heat, tanginess, and richness, making it a favorite among meat lovers. The preparation involves marinating succulent pieces of mutton in a blend of yogurt and a variety of spices, allowing the flavors to meld beautifully before cooking.With its rich history and comforting essence, it’s more than just a meal; it’s an experience that delights the senses and nourishes the soul. Give it a try, and enjoy the delightful journey of cooking and sharing this exquisite dish with family and friends!
For the Mutton Masala:
- 1 kg mutton/lamb, cut into pieces
- 2 medium onions, finely sliced
- 3 medium tomatoes, chopped
- 2 green chillies (adjust to taste)
- 2 inches ginger, peeled and chopped
- 5 cloves 5-6 garlic, peeled
- Red chilli powder (to taste)
- Salt (to taste)
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 cup yogurt (or 1/4 cup if thick)
- Water (optional, depending on the juiciness of the tomatoes)
- Cooking oil or ghee (for frying)
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 4 pcs 4-5 cloves
- 1 pc black cardamom
- 1 pc star anise
- 3 pcs 3-4 green cardamoms
- A small piece of cinnamon stick
Whole Spices:
Instructions
- 1. Begin by blending the onions, tomatoes, ginger, garlic, and green chillies together until you achieve a smooth puree. This will serve as the base for your mutton masala.
- 2. In a large mixing bowl, take the mutton pieces and add the prepared puree to it.Incorporate the red chilli powder, cumin powder, coriander powder, turmeric powder, and salt. Whisk the yogurt until smooth and mix it into the marinated meat. Ensure that all pieces are well coated with the marinade.Cover the bowl and let it marinate for at least a couple of hours, preferably overnight in the refrigerator for enhanced flavor.
- 3. Heat oil or ghee in a large cooking pan over medium heat.Add the whole spices: cumin seeds, black peppercorns, cloves, black cardamom, star anise, green cardamoms, and cinnamon stick. Fry the spices until they become fragrant and start to splatter, which will take a minute or two.
- 4. Carefully add the marinated mutton to the pan. Stir well to ensure the meat is coated with the spices and mixture.Increase the heat to high and cook for about 4 to 5 minutes. This will help sear the meat and lock in the flavors.
- 5. Once the mutton is seared, cover the pan with a lid and reduce the heat to low. Allow the meat to cook until it becomes tender, which may take approximately 1 to 1.5 hours, depending on the cut of meat.If the mixture appears too dry, you can add water gradually, as needed, to aid in cooking the meat until it is tender.
- 6. After the mutton is tender, uncover the pan and continue to cook, allowing the gravy to thicken and reach your desired consistency. You should see oil separating from the masala.At the end of cooking, sprinkle garam masala over the dish and gently mix it in.
- 7. Garnish the mutton masala with freshly chopped coriander leaves for added flavor and presentation.Serve hot with chapatis, naan, or rice to enjoy a hearty meal.
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