Mutton Mirch Masala Food

MOM'S HARRA MUTTON(MUTTON WITH GREEN MASALA)

Steps:

• Heat oil/ghee in a cooker.
• Fry garlic and ginger in the oil/ghee to a golden brown colour.
• Add onions and fry to a golden brown colour.
• Add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered).
• Mix well.
• Add the mutton pieces/mutton chops.
• Fry well.
• Add 3/4 cup of water.
• Cook under pressure for 10 minutes.
• In the meantime, to the yogurt, add the corriander leaves, mint leaves, methi leaves, spinach and green chillies (green masala mixture).
• Remove pressure from the cooker.
• Add the low-fat yogurt and green masala mixture to the mutton.
• Cook over low heat till the gravy thickens.
• There is no need to keep on stirring while the dish is cooking.
• Serve hot with rotis (Indian flatbreads) on a cold ROMANTIC night!

MUTTON MASALA

Steps:

• Put the mutton, water, turmeric powder, pepper, cloves, cinnamon and salt in a pressure cooker or a stewer.
• Cook until mutton is tender.
• Place oil in a pot.
• Add chopped onions.
• Fry.
• Then add chopped tomatoes.
• Cook until soft.
• Now add the ginger and garlic pastes.
• Stir well.
• Add all the other masalas and fry for 2 minutes.
• Next, add the mutton to the masala and cook on low heat until the gravy thickens.
• Serve hot garnished with coriander leaves.

MUTTON MIRCH MASALA

Steps:

• Heat oil in a pan.
• Add all the seasoning ingredients.
• Allow to splutter.
• Once they stop spluttering, add garlic and onions and saute till they onions turn golden brown and the raw smell of garlic is gone.
• Add curry leaves and tomatoes.
• Stir-fry till the tomatoes are softened and the curry leaves are fragrant.
• Cover the pan for 2 minutes and cook on low flame.
• Add mutton and green chillies.
• Cover the pan and cook on low flame for 2 minutes or till the meat is tender.
• When the mutton is half cooked, add all the spice powders.
• Mix well.
• Cover the pan.
• Cook till the oil leaves the sides of the pan.
• Add salt and the finely ground masala.
• Allow to cook till the raw smell is gone and the oil separates.
• Garnish with corriander leaves.
• Serve hot with rotis or rice.