By Parrott Street Catering
Spicy Mutton Masala
10 steps
Prep:15minCook:1h 15min
This is a dish which i tried for this diwali lunch. We invited my newly wed brother and her wife for lunch that day and i made few dishes like chicken fry, garlic tomato chicken roast, chettinaad mutton curry, and this one. Cal 124
Updated at: Mon, 19 Aug 2024 07:54:01 GMT
Nutrition balance score
Great
Nutrition per serving
Calories242.6 kcal (12%)
Total Fat15.1 g (22%)
Carbs15 g (6%)
Sugars5.2 g (6%)
Protein14.8 g (30%)
Sodium601.4 mg (30%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5kgMutton
cut into small pieces
3 TbspOil
2 tspFennel Seeds
Sombu, Saunf
1Onion
large, sliced finely
1 sprigcurry leaves
2 TbspGinger Garlic Paste
2 slitGreen Chilli
2Tomatoes
large, chopped finely
½ cupWater
if needed
½ cupYogurt
d
2 tspChilli powder
1 TbspCoriander powder
1 tspCumin Powder
Jeera podi
1 tspTurmeric Powder
1 TbspGaram Masala Powder
1 tspPepper Powder
salt
to taste
Instructions
Step 1
Take cleaned mutton pieces in a bowl. Add in all the marination ingredients in it and mix well. Let this marinate for a good 30 mins.
Step 2
You can leave it in fridge overnight too. If so take it out a hour before you cook so it comes to room temp.
Step 3
Heat oil in a kadai. You can do this whole thing in pressure cooker. I used a kadai so you can see what is happening in it.
Step 4
Add in fennel seeds and let it sizzle. followed by onions, chilli and curry leaves. Saute this for 5 mins or so.
Step 5
Now add in ginger garlic paste and saute for a min.
Step 6
Add in tomatoes. Cover and cook till it turns mushy.
Step 7
Now add in the marinated mutton along with all the marination.Mix well.
Step 8
Pour this whole thing in a pressure cooker, add ½ cup water if needed and cook for 6 to 7 whistle. Simmer and cook for a 20 mins.
Step 9
Now switch off the flame and let the steam all escape. Open the pressure cooker and mix well.
Step 10
Serve with rice.
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