Mutton Masala By CMA Bharat Chander

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Mutton Masala

Lip Smacking Mutton curry recipe. Specialty of this dish is minimum ingredients are used which are easily available at home but it will not disappoint you in taste.
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Serves

3 Servings

Cooking Time

45 MIN(Excluding refrigerate time for marination)

Meal Type

MAIN COURSE

Rate This Recipe8

INGREDIENTS

  • 4 Tbsp Ghee (Use Desi Ghee ONLY)
  • 700gm Mutton(Serving-3)
  • Curd – I cup
  • 2 tsp Ginger Garlic Paste
  • Red chilli powder (As per taste)
  • 2-3 Bay Leaf
  • 2 tsp Jeera (Cumin)
  • 2 Badi Elaichi (Black cardamom)
  • 2-Dal Chinni (CinnamoSticks
  • 8-10 Black pepper
  • 4- Choti Elaichi (Cardamom)
  • 6-Laung(Cloves)
  • 5 Medium sized Chopped onions
  • 3 Medium sized Chopped Tomatoes
  • 1 tsp Haldi
  • Salt(as per taste)
  • 1 tsp Garam Masala
  • 1tsp Dhania powder
  • Coriander for Garnish
  • Water
  • 8-10 Cloves Garlic

PREPARATION

  1. 1

    For Marination:1)Take mutton in a bowl, add Ghee and give it a slight mix using hand.
  2. 2

    Add Curd, Ginger garlic paste, Red Chilli powder, Salt.
  3. 3

    Mix well.
  4. 4

    Refrigerate the marinated mutton for 2 hours.
  5. 5

    Masala Preparation: Take Kadhai, add 2 Spoon Ghee.Let Ghee melt.
  6. 6

    Add Tej patta (Bay Leaf), Jeera (Cumin), Badi Elaichi (Black cardamom), Dal Chinni (Cinnamon), Black pepper, Choti elaichi(cardamom), Laung (Cloves). Fry all dry masala for a minute to get nice aroma.
  7. 7

    Add Garlic, Green Chilli, Onion, Jeera.Fry on medium flame to get golden brown colo(Approx 10 -12 min).
  8. 8

    Add Haldi (Turmeric powder), Dhania powder (Coriander powdeand mix.
  9. 9

    Add Marinated Mutton.
  10. 10

    Mix well and cover the lid of Kadhai for 10 min on medium flame.
  11. 11

    Open the Lid and Add Tomatoes & Salt.
  12. 12

    Mix well and cover the lid of Kadhai for 8-10 min on medium flame.
  13. 13

    Add Garam Masala.
  14. 14

    Add water to as per gravy requirement and cook for another 5-7 min on high flame.
  15. 15

    Garnish with coriander and serve hot.
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