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- 1 kg
- 1 tbsp
- 1 tsp
Coriander powder - 1.5 tsp
Chilli powder - 1.5 tsp
Paste of ginger, garlic, coriander leaves,
- 2 tsp
stick - 1 inch
- 1 tsp
Black pepper - 4
powder - 1 tsp
Salt to taste
Oil - 1 tbsp
How to Make Mutton Masala
Clean the mutton pieces thoroughly under running water.
Finely chop the onions and tomatoes. Keep aside.
Heat oil in a pan, add the garam masala powder, cloves, bay leaves, black pepper, cumin seeds and cinnamon.
Fry the spices for a few seconds.
Add the chopped onions and cook until golden brown.
Add the tomatoes and stir-fry for a few seconds.
Cover the pan with a lid and cook for some time.
Stir-fry once again and ensure that the tomatoes have shrunk in size.
Add the mutton pieces, stir-fry and cover once again with the lid.
When the mixture starts leaving moisture, add turmeric powder and cover once again.
Add salt, coriander powder, chilli powder, ginger-garlic-coriander-mint paste and curd. Stir-fry.
Cover the pan with the lid and cook for a few minutes.
Add some water to cook the mutton pieces.
When the mutton is nicely cooked, allow the sauce to thicken a bit by evaporating on medium flame.
Garnish with freshly chopped coriander leaves.
Serve hot with jeera rice or roti.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.