The best mutton masala! Requires little preparation and is my go to dish if I have to cook abundantly for a party or festive occasion as it can be marinated the previous day and refrigerated. Next day, just put it on the fire and continue with your other preparations! So one of your main dishes gets out of the way leaving you time to concentrate on other food preparation.

Depending on the occasion, your can manage the consistency of the gravy. If it is for a regular family meal where you need just one curry with a vegetable or some side, keep the gravy fairly thin to serve over steamed rice. For a party menu where the spread would include several dishes, keep the gravy thick. Both taste awesome!!

Mutton Masala

Ingredients

• 1 Kg. Mutton/Lamb
• 4 large tomatoes
• 6 green cardamoms
• 6 Cloves
• 2”Cinnamon
• 6 flakes garlic
• 1.5” pc. Ginger
• 4 medium Onions
• 4 Kashmiri chillis or 2 tsp. Kashmiri chilli powder or to taste
• 1 tsp. turmeric powder
• 1 tsp. cumin seeds
• Salt to taste
• 2 tbsp. ghee
• 1 cup green peas
• 2 tbsp. Chopped coriander
• 3 Boiled eggs for garnish

1. Clean and wash mutton and chop into cubes.
2. Grind all the ingredients from cardamom to cumin seeds to a paste with salt.
3. Rub the mutton with the masala paste and let it stand for half an hour.
4. Blanch and chop tomatoes.
5. Heat ghee and add the mutton together with all the masala.
6. Fry for 5 minutes, then add tomatoes and ½ cup water. (Add an additional cup of water if thinner gravy is desired)
7. Bring to a boil, lower heat, cover tightly and let it simmer 1 hour or until is mutton is done.
8. Add green peas and cook further 10 minutes till ghee separates.
9. Add chopped coriander leaves, save some for garnish.
10. Serve hot garnished with green coriander and sliced boiled eggs.

P.S.: To Blanch Tomatoes, wash tomatoes and make a small cross-cut on the top of the tomato and immerse in hot water for 10 mintues.  Drain and peel off the skin. Chop and use as desired.