Kerala Mutton Masala

Filed under Mutton, Non-Vegetarian
2, 1 reviews

Happy Onam and Bakrid wishes in advance..

Recipe Details  
 
2, 1 reviews

Posted by
Posted on 10, Jan 2017
Serving 6-8 people
Ready in 60-70 minutes
Post Views 1.6 K views
Post Rating 2.00 out of 5 , from 1 review
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients

For Cooking Mutton:

  • Mutton – 1 Kg, cut into medium pieces
  • Red Chilli Powder - ½ Tablespoon
  • Turmeric Powder - ½ Teaspoon
  • Salt - 1 Teaspoon
  • Water - 1 - 1 ½ cup, adjust

For Masala:

  • Fennel seeds – 1 Teaspoon
  • Onion, large sized – 3 Nos, thinly sliced
  • Green Chillies – 2-3 Nos, slit
  • Ginger-garlic paste – 2 Tablespoon
  • Tomato, large sized - 1 Nos, sliced
  • Turmeric powder – ½ Teaspoon
  • Red chilli powder – ½ - 1 ½ Teaspoon, adjust
  • Coriander powder – 2 ½ Tablespoon
  • Pepper powder – 1 Teaspoon
  • Garam masala – 1 Tablespoon
  • Curry leaves – 2-3 sprig
  • Coconut Oil - 3 Tablespoon
  • Salt to taste
Directions

Initial Preparation:

  1. Clean and wash the mutton pieces. Drain the water completely and set aside.
  2. In a pressure cooker, add the ingredients mentioned in 'For Cooking mutton' and mix well.
  3. Pressure cook for about 3-4 whistles or until the mutton is cooked.
  4. Remove from heat and allow the pressure to be settled down.

Masala Preparation:

  1. Heat oil in a pan, add in the fennel seeds, sliced onion and 1 sprig of curry leaves.
  2. Saute until the onion turns golden brown in color. It will take around 20-25 minutes on medium-high heat.
  3. Now add in the ginger-garlic paste, green chillies and saute until the raw smell disappears.
  4. Then add in the sliced tomatoes and saute until the tomatoes are mashed well.
  5. Add in the turmeric powder, red chilli powder, coriander powder, pepper powder and garam masala.
  6. Saute until the raw smell disappears for about 2 minutes on medium heat.
  7. Add in the cooked mutton along with cooked water and combine well.
  8. Add in the remaining curry leaves, salt and mix well.
  9. Cover and cook until the gravy is semi-thick and oil starts to separate on low-medium heat.
  10. Remove from heat and serve hot with rice, chappathi, appam etc.
2, 1 reviews

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