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Fragrant Mutton Khada Masala

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Total Time:
15-30 minutes
Serves:8
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • 1 kg - raan mutton, cleaned and washed
  • 4 nos- medium sized onions, cut in small pieces
  • 3 nos - Tomatoes blended into a puree
  • 1" - Ginger
  • 6 nos - Garlic cloves, ground in to a paste
  • 3 nos - Cardamoms
  • 3 nos - Cloves
  • 1" - cinnamon, ground in to a paste
  • 200 g - curd, hung in a muslin cloth for 2 hrs
  • 2 tbsp - Olive pomace oil
  • 1 tbsp - desi Ghee
  • 2 tbsp - dried Garam Masala
  • 2 tsp - Jeera
  • 1 tsp - Dhania seeds
  • 6 - pepper pods
  • 1 Dried red chilli
  • 3 tsp - salt
  • 1/2 tsp - Haldi
  • 1/2 tsp - Red Chilli powder
  • 5 to 6 strands - saffron, dissolved in 3 tbsp - warm Milk
  • 1 tsp - kewra / rose water

How to Make Fragrant Mutton Khada Masala

  • Add the olive oil in a pressure cooker and put on high heat until the fragrance wanes. Add desi ghee and mix with olive oil. Add onions, fry until golden brown.
  • Add cardamoms and clove cinnamon paste and the ginger-garlic paste.
  • Fry for another 3 to 5 minutes, add haldi and red chilly and mix.
  • Add the mutton and fry with the reddened onion mixture for about 7 minutes.
  • Add garam masala powder and mix, keep adding 2 tbsp of tomato puree and 1tbsp of curd at a time.
  • Keep mixing with the rest of the gravy until it thickens.
  • Keep on medium heat until the oil separates from the gravy.
  • Add milk and saffron, 3 cups of water and kewra/rose water.
  • Close the cooker lid and wait for air bubbles to escape.
  • Add the cooker weight, cook on high heat till the first steam whistle.
  • Then keep on medium heat for 10 minutes more.
  • After the steam cools down, open the cooker and put on high heat until the gravy is thick.
  • Before serving, sprinkle 1 tbsp garam masala and garnish with onion rings and fresh coriander leaves.