Mutton Masala is the most popular and sought after dish for any Sunday Lunch party or get-together. It could be made in a variety of ways using normal or exotic and out of the world masalas. I did get to taste mutton masala in its various forms in my mom’s and aunt’s kitchen. It’s a dish made with dollops of love which is readily available in every home and every kitchen. The quantity and measurement below is ideal for a family of three. Go ahead and follow the recipe to the T.
Let’s get started, shall we?
Ingredients while cooking with the mutton
Mutton – 1 kg cut into small pieces
Shallots (Sambhar Onions) – 350 gms cut length wise
Ginger – 1 inch sliced
Green Chilly – 10 to 12 slit length wise
Curry leaves – a fistful
Coconut – 1 cup fresh coconut sliced into small pieces
Oil – preferably coconut oil 2 table spoon
Turmeric powder – 1 tea spoon
Ingredients for the masala
Dry red Chilies (whole) – about 10
Black Pepper – about 10-15 corns
Jeera (cumin seed)- half tea spoon
Shallots (Small onions) about 8
Coriander seeds – 2 table spoons, heat half a tea spoon oil in a kadhai, add all the ingredients for the Masala, fry till you get a nice aroma and it turns slightly brown. Let it cool and grind it to fine paste.
Clean and wash the cut mutton pieces thoroughly. Squeeze out the water otherwise it will leave a lot of water whilst cooking.
Take a big kadhai or a wok, add 2 table spoon of coconut oil, when heated add curry leaves, Green chilies, coconut pieces and shallots. Fry till its translucent. Now add the ground masala paste and turmeric powder and the cut and washed mutton pieces. Keep frying until all the mutton pieces are coated with the masala. Sprinkle some water, cover with a lid and allow it to cook on a small flame for 45 minutes to one hour. Occasionally stir and mix the curry. The mutton curry will be almost cooked and that’s when you add salt to taste. Mix it well and keep frying, you will find the colour turn to dark brown. If you would like it to be a little spicier, sprinkle some black pepper powder and keep frying. The aroma of the ground masala and the freshness of the greens will stand out. The combination of the basic spices will do wonders, et voila there is your mutton curry cooked to perfection and ready to serve.
This lip-smacking dish can be enjoyed with hot chapathis accompanied by vegetable raitha and if you happen to be a rice eater the same mutton masala can have a little more gravy by adding fresh coconut milk simmered and topped with a dash of coconut oil and curry leaves. Serve it along with papadam as the perfect side dish.
P.S. Most times the whistles from pressure cookers are inconsistent, it is therefore best to use a kadhai instead and cook the mutton over a small flame and get the best result.