Green Mutton Masala is a rich, delicious and appetizing mutton gravy recipe.
- 1/2 KG Mutton
- 1/2 Cup Coriander Leaves Tightly Packed
- 1/2 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
- 1 Tablespoon Oil
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fennel Seeds
- 2 Dry Red Chillis
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Wash Mutton Pieces and set aside. Wash and chop Coriander and Pudina/Mint leaves.
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Peel and slice onion. Peel Ginger and Garlic.
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Heat oil in a Kadai. Add Cumin and Fennel seeds and roast until it splutters.
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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.
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Cool down the mixture.
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Blend them into a smooth paste with limited water. Now the green paste is ready.
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Add the green paste in a Pressure cooker. Add the mutton pieces into the green paste. Add 1/2 cup of water.
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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.
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Open the presure cooker.
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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.
- 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 1/4 cup.
- Do not add more water as the mutton releases some water while cooking. Add only 1/2 cup + 1/4 cup water.