मटन मसाला | Mutton Masala | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This iconic recipe is a delight to all the mutton lovers. Learn how to make it at home with this authentic recipe.
MUTTON MASALA

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
Salt to taste
½ tsp turmeric powder
2 tbsps red chilli paste
½ cup yogurt
½ lemon
¼ cup ghee
3-4 green cardamoms
1 inch cinnamon stick
1 black cardamom
6-8 black peppercorns
5-6 cloves
Masala
¼ cup ghee
3-4 green chillies, finely chopped
2 large onions, finely chopped
Salt to taste
2 tbsps ginger-garlic paste
2 large tomatoes, finely chopped
1 tbsp red chilli powder
1 tbsp coriander powder
½ tsp turmeric powder
1½ tsps cumin powder
1 tbsp garam masala powder
¼ cup chopped fresh coriander leaves
Ginger strips for garnish
Fresh coriander sprig for garnish
Paranthe to serve
Onion rings to serve
Lemon wedges to serve

Method

1. Take mutton in a large bowl, add salt, turmeric powder, red chilli paste, yogurt, and squeeze the juice of lemon into it and mix well. Set aside to marinate for 2-3 hours.
2. Heat ghee in a pressure cooker, add green cardamoms, cinnamon stick, black cardamom, black peppercorns, and cloves and sauté till fragrant.
3. Add mutton and sauté on high heat for 3-4 minutes. Add 1 cup water, mix, cover and cook under pressure for 3-4 whistles on medium heat.
4. To make the masala, heat ghee in a non-sick pan. Add green chillies and sauté well. Add onions, mix and sauté till translucent.
5. Add salt, mix and sauté till the onions turn golden brown. Add ginger-garlic paste and sauté for 1-2 minutes.
6. Add tomatoes and sauté till they turn soft and pulpy.
7. Add red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder and sauté for 1-2 minutes.
8. Open the cooker once the pressure has reduced completely. Transfer this into the prepared masala and mix till well combined. Let it come to a boil.
9. Cover and cook for 2-3 minutes. Add coriander leaves, mix and transfer into a serving bowl.
10. Garnish with ginger strips and coriander sprig. Serve hot with parantha, onion rings and lemon wedges.

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