Mutton Masala – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen’s Recipes

Ingredients: For 4 to 5 servings

 

Mutton (with bones): 250 grams
Onions: 2
Ginger garlic paste: 1 teaspoon + 1 teaspoon
Salt: ½ teaspoon + ½ teaspoon
Red chilli powder: 1 tablespoon
Turmeric powder: ½ teaspoon
Spices (garam masala powder) : 1/4th teaspoon + 1 teaspoon
Bay leaves: 2
Cinnamon: 2 small sticks
Black cloves (lavang) : 2
Slit cardamom: 1
Tomatoes: 2
Curd: ½ tea cup
Cashews: 50 grams
Black pepper powder: 1 teaspoon
Coriander powder: ½ teaspoon
Cumin powder: ½ teaspoon
Mint leaves chopped: ½ tea cup
Chopped coriander: ½ tea cup
Whole green chillies : 4
Split cashews: 25 grams
Cooking oil: 3 tablespoons
Procedure:
1.    Marinate mutton pieces with 1 teaspoon ginger garlic paste, ½ teaspoon salt,1 tablespoon red chili powder, ½ teaspoon turmeric powder, 1/4th teaspoon spices or garam masala powder. Mix well and keep this aside for about an hour.

2.    After an hour, add 3 tablespoons of oil to a pan. 2 onions chopped, 2 bay leaves, 2 small sticks of cinnamon, 2 black cloves and one slit cardamom.

3.    Stir till the onions turn light brown. Add 1 teaspoon ginger garlic paste, stir for about 15 seconds and add chopped tomatoes, add marinated mutton pieces, and whipped curd.

4.    Mix well and close the lid. Cook on medium flame for about 2 minutes and simmer for 10 minutes till the mutton gets semi tender. Sauté till the oil separates.

5.    Add grinded paste of 50 grams of cashews.  Add 1 teaspoon black pepper powder, ½ teaspoon salt, 1 teaspoon spices or garam masala powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder.

6.    Mix well and add 1 cup of water, ½ tea cup chopped mint leaves, half tea cup chopped coriander and 4 whole green chillies.

7.    Simmer for about 10 minutes.

8.    Take out the lid, add 25 grams of split cashews, 1/4th tea cup of water, mix well and close the lid.

9.    Simmer for about 2 minutes.

 

Mutton masala is ready.

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