Mutton Gravy

How to make Masaledar Mutton - Mutton pieces on the bone cooked to perfection with flavourful masalas in a pressure cooker.

Main Ingredients : Mutton 

Cuisine : Indian

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.

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Masaledar Mutton Recipe Card

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.

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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

Carbohydrates : 65.6

Protein : 149.8

Fat : 180.6

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Mutton cutlet

How to make Parsi Mutton Cutlets - These cutlets can be made a day ahead and frozen. Place butter paper between the layers and fry as you need them.

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Main Ingredients : Mutton Mince, Bread Slices 

Cuisine : Parsi

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Parsi Mutton Cutlets Recipe

• Mutton Mince 500 grams

• Bread Slices

• Bread slices 5

• Salt to taste

• Ginger paste 1/2 tablespoon

• Garlic paste 1/2 tablespoon

• Green chillies finely chopped 6-8

• Red chilli powder 1 1/2 teaspoons

• Coriander powder 1 teaspoon

• Roasted cumin powder 1 teaspoon

• Turmeric powder 1/4 teaspoon

• Fresh mint (pudina) chopped 2 tablespoons

• Fresh coriander leaves chopped 2 tablespoons

• Bread crumbs 1 cup

• Oil for deep-frying

• Egg 4

• Lemon wedges

• Onion rings

Method

Step 1

Squeeze the minced mutton between the palms of your hands to remove excess water.

Step 2

Soak the bread in one cup of water for half a minute and squeeze to remove excess water. Place the mutton, bread, salt, ginger paste, garlic paste, green chillies, red chilli powder, coriander powder, roasted cumin powder, turmeric powder, mint leaves and coriander leaves in a deep bowl.

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Step 3

Mix well and set aside to marinate for three to four hours, preferably in a refrigerator. Divide the marinated mince into twelve equal portions, shape each portion into a ball and roll in breadcrumbs.

Step 4

Place each ball on a flat surface and flatten with your fingers into a four-inch patty, dusting with breadcrumbs as required.

Step 5

Place the cutlets in a refrigerator for half an hour. Heat plenty of oil in a deep kadai. Beat eggs lightly with salt and two tablespoons of water.

Step 6

Dip the cutlets in the egg and deep-fry for two to three minutes on each side. Drain on absorbent paper.

Nutrition Info

Calories : 1872

Carbohydrates : 61.2

Protein : 76.6

Fat : 146.7

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