RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY

Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats


Ingredients for Mutton Masala:

- Mutton, curry cut pieces with bones- 1 kg

- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp

Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste

Preparation:

- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.

Process:

- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.



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