How to make Masaledar Mutton -
Mutton pieces on the bone cooked to perfection with flavourful masalas in a pressure cooker.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन),
Cuisine : Indian
Course : Main Course Mutton
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For more recipes related to Masaledar Mutton checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mutton Jalfrezi Braised Lamb Shanks with Mashed Potatoes Kashmiri Lamb Chops Mutton Mushroom
Masaledar Mutton Recipe Card
Mutton pieces on the bone cooked to perfection in a spicy masaledar gravy. Pressure cooking the mutton ensures it is well cooked, succulent and falls of the bone in no time. This mutton curry tastes great along with chapattis and rice, but my favourite way to eat it is with pav.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Masaledar Mutton Recipe
Mutton cut into 1/2 inch pieces on the bone 750 grams
Oil 5 tablespoons
Green cardamoms 6
Black cardamoms 2
Cloves 8-10
Bay leaves 2
Cinnamon 1 inch piece
Onions sliced 5 medium
Garlic paste 4 tablespoons
Yogurt 6 tablespoons
Turmeric powder 1 teaspoon
Red chilli powder 2 teaspoons
Salt to taste
Coriander powder 2 teaspoons
Tomato puree 6 tablespoons
Green chilli slit 1
Garam masala powder 1 teaspoon
Black peppercorns crushes 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Fresh mint leaves 1 tablespoon
Method
Step 1
Heat oil in a pressure cooker, add green cardamoms, black cardamoms, cloves, bay leaves and cinnamon and sauté for half a minute.
Step 2
Add onions and sauté till golden brown.Add mutton and sauté on high heat for five minutes. Add garlic paste and sauté for two minutes.
Step 3
Add yogurt, turmeric powder, red chilli powder, salt and coriander powder and cook for two minutes, stirring continuously.Add tomato puree and green chilli and stir.
Step 4
Add six to seven cups water and bring to a boil. Close the lid and cook under pressure until the pressure is released five to six times (5-6 whistles).
Step 5
Open the lid when the pressure is reduced completely. Add garam masala powder, crushed peppercorns, coriander leaves and mint leaves and cook for a few minutes or till most of the water is absorbed. Serve hot with rotis.
Nutrition Info
Calories : 2487 Kcal
Carbohydrates : 65.6 gm
Protein : 149.8 gm
Fat : 180.6 gm
Other : 0
Best Cooked In
Wonderchef Tangerine Casserole with Lid 20cm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
