After a long gap, yet again with a non-vegetarian recipe. Though this recipe was clicked two or three weeks back, I couldn't post this since I was busy posting festival recipes. Finally, the day has come for this spicy mutton masala. This is one of my mom's amazing recipes. My mom usually doesn't add too much tomato in her cooking and this is one among them where she skips tomato and squeezes a lemon at the end. This was super spicy with whole peppercorns and red chilli powder. The freshly roasted and ground masala enhances the flavour of the mutton. Do give it a try :)
Final pictures updated on 2nd Nov 2016
Ingredients:To Pressure cook:
Mutton - 250 grams
Thick Coconut milk - 1 cup
Water - 1 cup
Shallots (Small Onion) - 10 to 12
Potato - 1 (Skin Peeled & Cubed)
Ginger Garlic paste - 1 tsp
Salt - as required
To Dry Roast & Grind:
Pepper Corns - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon Stick - a small piece
Star Anise - about 1/2
Clove - 2
Cardamom - 1
Cous cous - 1/4 tsp
Others:
Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Lemon - 1/2
Method:
1. Dry roast the ingredients under 'To Dry Roast & Grind' until a nice aroma comes. Cool it and then grind it to a smooth powder. Pressure cook the mutton with the thick coconut milk, water, cubed potato, shallots, ginger garlic paste and salt. Cook until 2 whistles in medium flame, and then simmer it and cook for another 15 mins or until 4 to 5 whistles.
2. Wait until the pressure releases. In a pan, add the oil. Once the oil is heated, add the curry leaves and ground masala powder. Saute it until the raw smell of the masala powder leaves. Then along with this add the chilli powder, turmeric powder, coriander powder and mix well.
3. Now add the cooked mutton to this masala and stir well to combine. Allow it to cook until the water content reduces and the gravy thickens. Squeeze the lemon juice and give a quick mix. Garnish with chopped coriander leaves.
2. Wait until the pressure releases. In a pan, add the oil. Once the oil is heated, add the curry leaves and ground masala powder. Saute it until the raw smell of the masala powder leaves. Then along with this add the chilli powder, turmeric powder, coriander powder and mix well.
The yummy spicy mutton masala is ready to be served with Chappathi, Parrota or Poori.
Points to remember:
Points to remember:
- Cooking with coconut milk gives a rich taste to the mutton masala.
- Since we haven't used tomato for this recipe, don't skip squeezing lemon at the end.
- Instead of dry roasting and grinding the masala, you can use a tablespoon of garam masala too. But the freshly ground masala provides better taste.
Happy's Cook - Divya
I want that plate wahhh :) looks super tempting
ReplyDeleteLooks delicious :-)
ReplyDeletei like the combo of mutton and potato :)
ReplyDeletevery inviting mutton curry
ReplyDeleteOn-going event: Healthy Breakfast
delicious curry.
ReplyDeletelooks very tempting !
ReplyDeletemutton with coconut is always a creamy curry...love this platter with poori am sure this is to die for more plate
ReplyDeletelovely and delicious mutton masala dear, love it...
ReplyDeleteWow, that's definitely a delicious mutton recipe.. Drool !
ReplyDeletefingerlicking curry with step by step pictures...
ReplyDeleteTried this recipe a week ago.Came out really well. Good one Divya :)
ReplyDelete