Mutton Masala Recipe – Holi is approaching. Many dishes will be prepared, but mutton is a must, because for non-vegetarians, Holi seems incomplete without mutton. So, if you don’t know how to cook mutton, or you’ve always wanted to prepare mutton with a different flavor, then this news is especially for you.
Today, we bring you a delicious, quick, and easy recipe for spicy mutton. Every bite will make you exclaim “Wow!” Without further ado, note down the essential ingredients and method for making mutton and win the hearts of your guests.
Mutton Ingredients
mutton
One tablespoon fennel
Two teaspoons of coriander powder
One teaspoon of turmeric powder
One teaspoon of chilli powder
One teaspoon Kashmiri red chilli powder
One teaspoon fennel
One teaspoon cumin seeds
One teaspoon cardamom
1 inch piece of ginger
One teaspoon chilli
finely chopped onion
One bowl of finely chopped tomatoes
Two tablespoons of ginger garlic paste
One teaspoon flour
How to Make Mutton
Preparation: Wash the mutton with cold water and pat it dry. Finely chop the onion, ginger, and garlic and set aside.
Hey sir: Heat ghee in a pan or lagan (pan). Add cloves, black peppercorns, mace, bay leaves, and cardamom. When the spices begin to smell, the base is ready.
Roasting Magic: Add ginger-garlic paste and finely chopped chilies. Then, add the onion and fry until golden brown.
Mutton Entree: Add the mutton and fry it with the spices until it turns a light golden color.
Spice Combination: Add coriander, turmeric, and Kashmiri chili powder. Stir well for 5 minutes to allow the spices to infuse the mutton.
Slow-Simmer Magic: Add the mutton stock (or water), cover, and simmer on low heat for about 1.5 to 2 hours. (This is the secret to the real taste!)
Finishing Touch: When the mutton is tender, add the beaten yogurt, tomato puree, and salt to taste. Cook for another 10-15 minutes. Finally, add the kewra and rose water and let it simmer for 10 minutes.
Serving Tip: Sprinkle with coriander leaves and serve with hot butter naan, rumali roti, or jeera rice.
