◀Previous Post

Next Post▶

Mutton Masala a basic and simple recipe. Mutton Masala pairs well with the Mutton Gravy and Plain rice. The best thing about this recipe is that it does not require any marination, still it tastes awesome. Juicy Pieces of mutton are very well suitable for this recipe. I generally separate the bones and the fleshy portion of mutton and make the bones into Mutton Gravy and the fleshy portion into this Mutton Masala. Mutton is easily sauted with onion, tomato and freshly ground spices. The fresh masala makes the dish simply aromatic. I am sure you would love this recipe. Here goes the recipe…

Mutton Masala

Prep time: 10 Min	\| Cook time: 20 Min	\| Total time:30 Min
Recipe type: Side Dish	\| Cuisine: Indian	\| Yield / Serves: 2
Taste: Spicy

Ingredients:

To Pressure Cook:
Mutton – 1/4 Kg
Onion – 1 or shallots – 10
Tomato – 1
Turmeric Power – 1/4 teasppon
Salt-to taste

For Masala:
Oil – 1 tablespoon
Mustard – 1 teaspoon
Onion – 1 big or shallots – 10
Tomato – 1 Big
Ginger Garlic Paste – 2 teaspoon
Curry Leaves – 3 tablespoon chopped
Coconut-3 tablespoon

To Roast and Grind:
Fennel Seeds – 2 tablespoon
Coriander Seeds – 3 tablespoon
Dry red chillies – 4 big

Step by Step Photos on how to make Mutton Masala :

Dry Roast Fennel Seeds, Coriander Seeds and dry red chillies separately.
Grind them into a fine powder.
Wash the mutton pieces well. I generally cut seperate bones and juicy pieces. The bones get into the Mutton Gravy and the Juicy pieces become this Mutton Masala. Get the things ready to pressure cook.
Add the Mutton Pieces, Tomato, onion, Salt to taste, turmeric powder into the pressure cooker. Add water upto the level of mutton. Start pressure cooking in high flame for 5 whistles. After the 1st whistle simmer the flame. Switch off after 5 whistles. Wait until the pressure releases on its own. Open the pressure cooker. There is lot of water remaining in the pressure cooker. This is the mutton stock. I utilise this water make Mutton Gravy.
Heat oil in a frying pan. Add Mustard seeds and allow them to splutter. Add Onion and saute it until glossy. Add the curry leaves and saute for 1 minute.
Chop the tomatos and add them. Add salt to taste and saute them well until mushy. Add Ginger garlic paste. Saute for 1 minute. Now add the pressure cooked mutton pieces. Do not add the water left behind by mutton. Saute for 3 to 4 minutes.
Now add the freshly ground spice powder. Cook until the raw smell leaves. Sprinkle 3 table spoon of the water left by the mutton while pressure cooking. Add Coconut. Cook for another 3 or 4 minutes and switch off.
Mutton Masala is now ready to serve.

Tips:

For best results keep the Mutton Masala Closed for 15 minutes after cooking.
Increase or decrease the Dry red chillis according to your spice requirements. Mine was a spicy masala.

Serving Suggestion:

Mutton Masala Pairs very well with Plain Rice, Chapati, Roti, Idli, Dosa, Poori, Appam and Idiyappam. I have served Mutton masala with Plain rice and Mutton Gravy.