Mutton is a treat for non veg Lovers. According to me curries made with mutton would be finger licking, rich and delicious. The Appetizing aroma of mutton curry makes me even more hungrier. I got this Green Mutton Masala recipe from a TV show, tried it once and it turned out very good in the very first try. It is as easy as it is. The Main ingredients in this dish are pudina and coriander leaves which makes this dish come out green in colour. I prepared this dish and had it with Coconut milk Pulao. Both Green mutton and coconut milk Pulao tasted awesome together. Mouth watering. Do try once i am sure you would definitely like it. . Here goes the recipe…
Green Mutton Masala
Ingredients
- ½ KG Mutton
For Green Paste
- ½ Cup Coriander Leaves Tightly Packed
- ½ Cup Mint Leaves Tightly Packed
- 1 Teaspoon Cumin Seeds
- 3 Green Chillis
- 15 Small Onion
- 1 Inch Ginger
- 5 Pods Garlic
- 1 Teaspoon Black Pepper
- 10 Cashews
- 1 Tablespoon Oil
- Salt To Taste
To Tamper
- 1 Tablespoon Oil
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fennel Seeds
- 2 Dry Red Chillis
Instructions
- Wash Mutton Pieces and set aside. Wash and chop Coriander and Pudina/Mint leaves.
- Peel and slice onion. Peel Ginger and Garlic.
For Preparing Green Paste:
- Heat oil in a Kadai. Add Cumin and Fennel seeds and roast until it splutters.
- Add onion and roast until it is glossy. Add Ginger, Garlic, Green Chillis, Black Pepper, Mint Leaves, Coriander Leaves and cashews. Saute them until there is no raw smell. Switch off the flame.
- Cool down the mixture.
- Blend them into a smooth paste with limited water. Now the green paste is ready.
For Cooking Mutton
- Add the green paste in a Pressure cooker. Add the mutton pieces into the green paste. Add ½ cup of water.
- Close the cooker and Cook for 5 whistles in medium flame or until the mutton gets tender. Switch off the flame. Let the pressure come down on its own.
- Open the presure cooker.
For Tampering
- Heat oil in a kadai. Add all the contents in section to tamper and roast them (Roast Cumin Seeds, Fennel Seeds and dry redchillies). Add this mixture on top of the cooked gravy. Green Mutton ready to serve.
Notes
- Boneless Mutton Pieces are preferable for this recipe.
- Hence this is a Spicy dish both Green chillies and Black Pepper are added.
- If you do not like the mint/pudina flavour the quantity of mint can be reduced to ¼ cup.
- Do not add more water as the mutton releases some water while cooking. Add only ½ cup + ¼ cup water.
Step by step photos on how to make Green Mutton Masala:
- Heat oil in a wok. Add in Cumin and Fennel Seeds. Allow them to splutter. Add in onion and saute until glossy.
2. Add in Ginger, Garlic, Green Chilli, chopped Coriander Leaves and Mint Leaves.
3. Saute them for few minutes. Add in salt to taste. Finally add in the cashews and again saute for a minute and switch off the flame.
4. Allow the mixture to cool down completely and Blend them into a smooth paste with limited water. Add this green paste into a Pressure Cooker.
5. Add in ½ Cup water, Mutton Pieces and salt to taste. Close the Pressure Cooker. Pressure cook for 5 whistles in medium flame or until the mutton is cooked tender. Switch of the flame and set it aside.
6. For Tampering heat oil in a wok. Add in Cumin and Fennel seeds. Add in Dry red Chillis and saute them for few minutes.
7. Open the pressure cooker. Give a quick mix. Add the tampered mixture into the cooker. Mix gently.
Delicious and colourful Mutton Curry is now ready to serve.
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