Mutton Masala | Mutton Gravy
Mutton Masala | Mutton Gravy recipe with step by step pictures and instructions. Learn how to make delicious mutton masala. Mutton masala is semi gravy dish where mutton is cooked with onion tomato masala and spices. It goes well with rice, chapati, roti, idly and dosa. Cashews and coconut adds creamy and rich taste to the gravy. My hubby likes this dish a lot and we use it as side dish to roti/chapati too.
I learnt this recipe from my sister in law. When we visited her after marriage she made this for virundhu(feast) and I totally loved the taste. I got the recipe from her and made it many times. Still I would say she makes this dish even more tastier than me. You can saute onions, tomatoes in cooker and pressure cook them and later add the grounded coconut cashew paste. I usually cook the mutton separately since I will give that soup for my kids.
Do try and let me know your feedback. You can also try the below recipes
How to make mutton masala with step by step pictures
Cut and wash the mutton as cubes.
Take mutton in a pressure cooker
Add salt, turmeric powder, ginger garlic paste and 2 cups of water. Mix everything together
Close the lid and pressure cook for 4-5 whistles.
Once the pressure releases open the lid and you can drink that soup. I usually give it for my kids and use the rest along with mutton while cooking.
Take coconut and cashews in mixer.
Grind them to fine paste
Heat 2 tbsp oil and temper with mustard, urad dal and cumin seeds.
Once it browns add the finely chopped onions, green chillies and saute for 3-4 minutes.
Then add the ginger garlic paste and saute nicely till raw smell goes
Now add the chopped tomatoes. Saute till it is mushy and add the spice powders.
Add little water and allow it to boil for 5 minutes
Then add the cooked mutton pieces with little stock.
Close and cook for 5 minutes till mutton and masala is mixed and add the pepper powder.
Now add the cashew coconut paste and cook for 5-10 minutes till oil oozes out.
Garnish with finely chopped curry and coriander leaves.
Serve hot with rice or roti.