Name: Spicy Mutton Masala
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 kg Mutton; 4 (sliced) Onion; 3 tbsp Ginger Garlic Paste; 2 glasses (approx. 500ml) Water; 1/2 cup (chopped) Coriander Leaves; as needed Cooking Oil; 2 tbsp (or to taste) Salt; 2 Tej Patta (Bay Leaf); 2 tbsp Jeera (Cumin Seeds); 1 Badi Ilaychi (Black Cardamom); 3 Choti Ilaychi (Green Cardamom); 1 inch Dal Chini (Cinnamon Stick); 2 Lavang (Cloves); 2 Kali Mirch (Black Peppercorns); 2 tbsp Safed Til (White Sesame Seeds); 2 tbsp Coconut Burada (Desiccated Coconut); 4 Dry Red Chilli; 6-7 Kaju Badam (Cashews & Almonds); 2 Tomato; 4-5 Green Chilli; 2 tbsp Dhaniya Powder (Coriander Powder); 2 tbsp Mirchi Powder (Red Chilli Powder); 2 tbsp Mutton Masala

Ready in

70 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

50 min

Serving

4 People

Calories / Serving

~700 kcal

Recipe Summary

This recipe demonstrates how to prepare a rich and spicy mutton masala, cooked in a pressure cooker for tender meat. It features a blend of whole and ground spices, onions, tomatoes, and a creamy cashew-almond paste, resulting in a restaurant-style dish perfect for special occasions.

Adjust servings

Tap an ingredient to mark it ready0 of 23 ready

All Ingredients - Main Ingredients

Mutton 1 kg
Onion 4 (sliced)
Ginger Garlic Paste 3 tbsp
Water 2 glasses (approx. 500ml)
Coriander Leaves 1/2 cup (chopped)
Cooking Oil as needed
Salt 2 tbsp (or to taste)

All Ingredients - Whole Spices

Tej Patta (Bay Leaf) 2
Jeera (Cumin Seeds) 2 tbsp
Badi Ilaychi (Black Cardamom) 1
Choti Ilaychi (Green Cardamom) 3
Dal Chini (Cinnamon Stick) 1 inch
Lavang (Cloves) 2
Kali Mirch (Black Peppercorns) 2

All Ingredients - For Ground Paste

Safed Til (White Sesame Seeds) 2 tbsp
Coconut Burada (Desiccated Coconut) 2 tbsp
Dry Red Chilli 4
Kaju Badam (Cashews & Almonds) 6-7
Tomato 2
Green Chilli 4-5

All Ingredients - Powdered Spices

Dhaniya Powder (Coriander Powder) 2 tbsp
Mirchi Powder (Red Chilli Powder) 2 tbsp
Mutton Masala 2 tbsp

Tools You'll Need

Pressure cooker

⚠ Contains Allergens

nuts

Step-by-Step Instructions

Step 1: Prepare the Spices and Onions

Heat cooking oil in a pressure cooker. Once hot, add all the whole spices (tej patta, jeera, badi ilaychi, choti ilaychi, dal chini, lavang, kali mirch) and let them sizzle for about until fragrant. Add the sliced onions and fry until they turn light golden brown, stirring continuously to prevent burning, which takes approximately .

Step 2: Add Mutton and Ginger Garlic Paste

Once the onions are golden brown, add the 1 kg mutton pieces to the cooker. Stir well to combine with the onions and whole spices. Add 3 tablespoons of ginger garlic paste and continue to fry for about until the raw smell of the ginger garlic paste disappears and the mutton changes color.

Step 3: Incorporate Powdered Spices and Salt

Add 2 tablespoons of dhaniya powder and 2 tablespoons of mirchi powder to the mutton. Stir thoroughly for about , ensuring the spices are well coated and cooked. Then, add 2 tablespoons of salt (or to taste) and mix well.

Step 4: Add Ground Paste and Water

Pour the prepared ground paste (made from safed til, coconut burada, dry red chilli, kaju badam, tomatoes, and green chillies) into the cooker. Stir to combine all ingredients. Add 1 glass of water to prevent the masala from sticking to the bottom during pressure cooking. Mix well.

Step 5: Pressure Cook the Mutton

Add 2 tablespoons of mutton masala powder and mix thoroughly. Close the lid of the pressure cooker and cook for 5 whistles on medium heat. Allow the pressure to release naturally before opening the cooker.

Step 6: Adjust Gravy and Garnish

Once the mutton is cooked and tender, open the cooker and stir the masala. If you prefer more gravy, add another glass of water and simmer for . Finally, garnish with freshly chopped coriander leaves and mix gently. The spicy mutton masala is now ready to serve.

Pro Tips

• Ensure onions are fried until golden brown, not burnt.

• Use sufficient ginger-garlic paste to eliminate the raw smell of mutton.

• Add water before pressure cooking to prevent the masala from sticking to the bottom.

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