Mutton Masala

I came across this recipe in Vahrehvah.

Ingredients:

Mutton - 1/2 lb

Whole Garam masala:

cloves - 2

Cinnamon -1 inch

Black cardamom - 1

Bay Leaves - 1
cumin seeds - 1tsp

Onion - 1 large

Ginger Garlic Paste - 2 tsp

Tomatoes - 1 medium

Coriander leaves -1 small bunch (chopped)

Chili powder - 1tsp

Coriander powder - 2 tsp

Cut the mutton into medium size pieces and marinate with 1 tsp salt, 1 tsp Chili powder, 1/4 tsp turmeric powder.

1.Heat oil in a cooker and add the whole garam masala. Add cumin seeds
2.Add the onions and saute.

3.When the onion start becoming brown here and there add ginger garlic paste and saute.

4.When the raw smell goes off add Curry leaves and green chilli's.

5.Add the tomatoes.When the tomatoes get mashed add turmeric.

Then add the mutton, salt and mix well. Pressure cook the mutton until it is done.

6.Heat oil in a kadai and the crushed ingredients and saute it for 2 min.
7.Then add coriander leaves and saute for 1 min. Add cumin powder, chili powder and coriander powder and saute without burning the masala.

8.Add the cooked mutton. Mix well and allow to cook. The water should evaporate completely.

The original recipe calls for evaporating the water completely and make it a fry.But i retained a little gravy consistency.

Varutharacha Mutton Kulambu

Back home when my mom cooks chicken or mutton curry she will always opt this method. Since we used to buy chicken or mutton on all Sundays in my parents home i grew eating this most of my early days. But never got bored of this. Now if i have this also it tastes great and it tastes even more delicious if my mom prepares it for me.......

Ingredients :

For Masala:

Coconut - 1 cup

Curry leaves - 1 sprig

Fennel Seeds - 1 tsp

Poppy seeds - 1 tsp (optional)

Cloves - 3

Cardamom - 2

Cinnamon - 1 inch stick

Black Pepper - 4 or 5

Star Anise - single petal (optional)

Chilli Powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander Powder - 2 tsp

1.Saute the coconut in a kadai with the above said ingredients in a medium flame. Don't burn the coconut.Keep sauteing it continuously. If it sticks to the kadai add little oil.

2.When the coconut becomes light brown add turmeric, Chilli powder, coriander powder and saute it again well.

The masala should become nice reddish brown. Then remove from fire. Allow it to cool and grind it to a smooth paste.

Clean the mutton and marinate it in 1/4 tsp turmeric, 1/2 tsp chilli powder and 1 tsp salt.Allow it to marinate for 15-30 min.

Mustard seeds - 1/4 tsp

Onion - 1 large (Sliced)

Tomato - 1 medium

Ginger garlic paste- 1 Tbsp

Pudina Leaves - 2 stems

Coriander Leaves - 4 to 5 stems

Potato - 1 small (optional)

Tamarind juice - lemon size ( Soak it in water and extract the juice)

Salt to taste.

1.Heat oil in a pressure cooker and add mustard seeds, when they pop add onions.Saute it.

2.When the onions become soft add ginger garlic paste and saute.When the raw smell goes off add chopped coriander and pudina leaves and saute it for 1 min

3.Add the marinated mutton and mix well.Allow it to cook for 5 min sauteing in between.

4.Then add the tomato along with the ground masala and mix well.

5.After 3 min add the tamarind juice along with 1 cup water.Depending upon the consistency we want we can add or reduce the water.

6.Add salt to taste and pressure cook until the mutton is cooked.