Mutton recipe

Nov 16, 2015
By Mary Anthony
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MUTTON RECIPE

INGREDIENTS

Mutton – ½ kg [cleaned washed and drained]
Few whole garam masala
Onion thinly sliced – 2
Tomatoes chopped – 1 [optional]
Ginger garlic paste – 1 tbsp
Chilli pwdr – 11/2 tsp or as per taste
Coriander pwdr – 3 tsp
Turmeric – ¼ tsp
Garam masala pwdr – 3/4 tsp
Fennel pwdr [saunf] – ½ tsp
Oil – 1 tbsp
Salt as per taste

METHOD

Heat oil in a cooker ,add the whole garam masala and let it splutter.

Add the onion and fry till golden brown

Add ginger garlic paste and fry till raw smell leaves.

Add tomatoes and cook till oil separates.

Add the chilli pwdr + Coriander pwdr + turmeric pwdr + garam masala pwdr +fennel pwdr

Cook for few seconds till raw smell leaves.

Add the mutton and mix well .

Cook for 2 minutes without covering.

After 2 minutes , add ¼ cup water + salt and pressure cook for 4-5 whistles until the mutton is cooked well.

Once the pressure is released again cook it for few minutes till you get a thick gravy.

Garnish with curry leaves or coriander leaves.

NOTES

imp point – Soak the meat in water for 10 -15 minutes then squeeze and remove the excess water, by doing so you will not get the raw smell of meat as the complete blood gets drained off.

Cooking time depends on the quality of meat .

I buy the thigh portion and while chopping tell the butcher to chop into chanaboti [small pieces]

Don’t add more water as the meat releases lot of water while cooking.

You can pressure cook the mutton first and then cook it in the masalas.

Masalas can be adjusted as per your taste.

While buying mutton don’t buy meat of the old goat.

Buy meat of young goat which is pink and has a firm texture.

Mutton is a good source of zinc and iron that can be easily absorbed by human body. Zinc and iron is important for the formation of red blood cells, growth and development of a healthy immune system.

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