MUTTON MASALA

Mutton masala is one of the popular dish of India. It is an easy recipe made with very basic ingredients. It is one of the main dish served for a non-veg feast (kari virunthu). It usually has a semi-dry consistency, but the consistency of this recipe can be altered according to our preference.

Mutton masala is one of the most commonly made recipe with mutton. It goes really well with rice, parotta and chapathi. Mutton masala with semi-dry consistency is served with parottas and chapatis. Whereas, mutton masala made to a gravy consistency goes really well with rice.

ABOUT THE RECIPE:

Mutton masala is our go-to recipe with mutton since, it can be had for breakfast, lunch and dinner. I’ve used homemade spice mix in this recipe. Store bought spice mix can also be used. Mutton with bones are generally preferred for this recipe but, since I’ve used the bones to make MULLU MURUNGAI KULAMBU, I’ve used boneless mutton in this recipe.

INGREDIENTS FOR MUTTON MASALA:

• MUTTON – 1 KG
• ONIONS (MEDIUM SIZE/ THINLY SLICED) – 4 NOS.
• TOMATO (MEDIUM SIZE/ THINLY SLICED) – 1 NO.
• CHILLY POWDER – 1 1/2 TBSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TBSP
• PEPPER POWDER – 1/2 TSP
• SALT – AS REQUIRED
• OIL – 2 TBSP
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE MUTTON MASALA:

• Cut the mutton to small bite sized pieces. Clean and wash it, and keep it aside.

• Heat a pressure cooker, and add 2 tbsp of oil to it.

• Once the oil is heated, add the sliced onions to it. Mix them well.

• Also, add salt to it, and mix it with the onions. Adding salt helps the onions to cook faster.

• Once the onions turn translucent, add 1 tbsp of ginger garlic paste to it, and mix them well.

• Let it cook on medium flame for 1 minute. After around 1 minute the oil will start to separate.

• At this stage, turn the flame to medium – low and, add 1 tsp of garam masala and 1.5 tbsp of chilly powder to it.

• Mix them well, and let it cook on medium- low for 1 minutes.

• After 1 minute, add the sliced tomatoes to it. Mix them well.

• Cook it for another 2 minutes or, until the tomatoes turn soft and mushy.

• Once the tomatoes turn soft and mushy, add the cleaned and washed mutton pieces to it.

• Also, add 1 cup of water to it.

• Mix them well. Cover it, and let it cook on medium – high flame for 7 to 8 whistles.

• After 7 to 8 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• It will be little watery. Turn on the flame and cook it on medium-high flame.

• Add 1/2 tsp of pepper powder and mix it.

• Cook it until it reaches the desired consistency.

• Once it reaches the desired consistency, garnish it with curry leaves.

• Mix it, and turn off the flame.

YUMMY AND DELICIOUS MUTTON MASALA IS READY.

SERVE IT WITH RICE, PAROTTA OR CHAPATHI.

I HAD MUTTON MASALA WITH RICE AND MULLU MURUNGAI KULAMBU.

VARIATIONS:

• Spiciness can be adjusted according to your taste.
• Store bought masalas can also be used instead of homemade masala.
• Mutton with bones can also be used instead of boneless mutton.
• Adding pepper powder is optional.
• It can be served either as semi-dry or gravy.

NOTE:

Some meat might be hard and rough, especially the dark red color meat. It won’t get cooked in 7 to 8 whistles. In such case, cook it for another 3 to 4 whistles.

MUTTON MASALA

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

200

kcal

Mutton masala is one of the popular dish of India. It is an easy recipe made with very basic ingredients. It is one of the main dish served for a non-veg feast (kari virunthu). It usually has a semi-dry consistency, but the consistency of this recipe can be altered according to our preference.
Mutton masala is one of the most commonly made recipe with mutton. It goes really well with rice, parotta and chapathi. Mutton masala with semi-dry consistency is served with parottas and chapatis. Whereas, mutton masala made with a gravy consistency goes really well with rice.

Ingredients

• MUTTON – 1 KG

• ONIONS (MEDIUM SIZE/ THINLY SLICED) – 4 NOS.

• TOMATO (MEDIUM SIZE/ THINLY SLICED) – 1 NO.

• CHILLY POWDER – 1 1/2 TBSP

• GARAM MASALA – 1 TSP

• GINGER GARLIC PASTE – 1 TBSP

• PEPPER POWDER – 1/2 TSP

• SALT – AS REQUIRED

• OIL – 2 TBSP

• CURRY LEAVES – FOR GARNISHING

Directions

• Cut the mutton to small bite sized pieces. Clean and wash it, and keep it aside.
• Heat a pressure cooker, and add 2 tbsp of oil to it.
• Once the oil is heated, add the sliced onions to it. Mix them well.
• Also, add salt to it, and mix it with the onions. Adding salt helps the onions to cook faster.
• Once the onions turn translucent, add 1 tbsp of ginger garlic paste to it and mix them well.
• Let it cook on medium flame for 1 minute. After around 1 minute the oil will start to separate.
• At this stage, turn the flame to medium – low and, add 1 tsp of garam masala and 1.5 tbsp of chilly powder to it.
• Mix them well, and let cook on medium- low for 1 minutes.
• After 1 minute, add the sliced tomatoes to it. Mix them well.
• Cook it for another 2 minutes or, until the tomatoes turn soft and mushy.
• Once the tomatoes turn soft and mushy, add the cleaned and washed mutton pieces to it.
• Also, add 1 cup of water to it.
• Mix them well. Cover it, and let it cook on high flame for 7 to 8 whistles.
• After 7 to 8 whistles, turn off the flame. Once the pressure is released completely, open the lid.
• It will be little watery. Turn on the flame and cook it on medium-high flame.
• Add 1/2 tsp of pepper powder and mix it.
• Cook it until it reaches the desired consistency.
• Once it reaches the desired consistency, garnish it with curry leaves.
• Mix it, and turn off the flame.
• YUMMY AND DELICIOUS MUTTON MASALA IS READY.

Notes

• VARIATIONS:
  Spiciness can be adjusted according to your taste.
  Store bought masalas can also be used instead of homemade masala.
  Mutton with bones can also be used instead of boneless mutton.
  Adding pepper powder is optional.
  It can be served either as semi-dry or gravy.
  
• NOTE:
  Some meat might be hard and rough, especially the dark red color meat. It won’t get cooked in 7 to 8 whistles. In such case, cook it for another 3 to 4 whistles.