Mutton Masala

Mutton Masala (23)

Mutton Masala

  • Servings: 12-15
  • Difficulty: easy
  • Print

Ingredients

  • 1.5 Kg. Mutton/Lamb
  • 4 large tomatoes
  • 6 green cardamoms
  • 6 Cloves
  • 2”Cinnamon
  • 8 flakes garlic
  • 1.5” pc. Ginger
  • 4 medium Onions
  • 4-6 Kashmiri chillies or 2 tsp. Kashmiri chillie powder
  • 1 tsp. turmeric powder
  • 1 tbsp. cumin seeds
  • Salt to taste
  • 2 tbsp. ghee
  • 1 cup green peas
  • 2 tbsp. Chopped coriander
  • 2 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 until is mutton is done.
  8. Add green peas and cook further 10 minutes till ghee separates.
  9. 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.

 

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