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Written recipe for Mutton masala

Prep time: 30 mins
Cooking time: 1.5 hours
Serves: 6

• Mutton 750 gm
• Salt to taste
• Ginger garlic paste 1 tbsp
• Lemon juice 1 tsp
• Curd ½ cup
• Ghee 4 tbsp
• Whole spices:
1. Bay leaves 2-3 nos.
2. Green cardamom 3-4 nos.
3. Black cardamom 1-2 nos.
4. Cloves 3-4 nos.
5. Cinnamon 1 inch
• Onion 5-6 medium size (sliced)
• Ginger garlic paste 1 tbsp
• Green chilli pastes 1 tbsp
• Turmeric powder ½ tsp
• Coriander powder 2 tbsp
• Red chilli powder 1 tbsp
• Tomato puree 3 medium size
• Salt to taste
• Hot water 250 ml
• Garam masala 1 tsp
• Fresh coriander 1 tbsp (chopped)

• In a mixing bowl add mutton, salt, ginger garlic paste, lemon juice and curd, mix well and marinate the mutton for at least 30 minutes.
• Set a deep pan vessel or a kadhai on medium flame, add ghee and whole spices, sate them for few seconds, add onions and cook until golden brown.
• Add ginger garlic paste and green chilli paste and further cook for 4-5 minutes, add the marinated mutton along with the remaining marinade, mix well and cook on medium high heat for about 10-12 minutes.
• Low down the heat and now further cook for 20-25 minutes while keep stirring in intervals.
• Add turmeric powder, coriander powder and red chilli powder, mix well and cook for 15-20 minutes keeping the flame on medium heat while stirring in intervals.
• Add the tomato puree and salt and further cook for 7-8 minutes.
• Add hot water to cook the mutton for 10-12 minutes, now cover and cook 20-25 minutes more or until the mutton is tender and soft. Keep stirring in intervals. You can adjust the quantity of water depending on how thick or thin you want your masala gravy to be. Check for seasoning.
• Add garam masala and freshly chopped coriander leaves and mix well, your mutton masala is ready to be served, serve hot with paratha or roti of your choice.

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