RESTAURANT STYLE MUTTON MASALA MUTTON GRAVY RESTAURANT STYLE |

Restaurant Style Mutton Masala | Mutton Gravy
Restaurant Style | Mutton Curry | Mutton Gravy I
Spice Eats Mutton Curry| Tasty Mutton Curry I
Mutton Masala Curry I Masala Mutton I Mutton Gravy
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 nnvee leaves, crush crush it 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.