Spicy Mutton Masala

          If you are looking for some spicy mutton curry, then you are at the right place. Made this yummy mutton masala today that was a sure bliss. Just with the right amount of spiciness, it was a sure hit at my place. Relished with some rice for lunch and with homemade chapati at night, accompanied with salad and dal fry. So gonna try this delicious curry? then do check out a step by step pictorial recipe to prepare it. Bon Appetit !!

• 500 gms. mutton with bones
• 2-3 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, pureed
• salt to taste
• 3-4 tbsp. oil
• 1 sprig curry leaves
• 1 tsp. coriander leaves 

Dry roast & grind - 

• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1/2 star anise
• 1/2 mace
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds
• pinch of fenugreek seeds

          Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.

          Now add the ground spice paste and saute well for a while. Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.

          Cover and simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.

                                Heat oil & saute onions till light brown. 

                             Add ginger-garlic paste & tomato puree. Fry till oil separates.

                                Add the ground spice paste & saute well for a while. 

                    Add boiled mutton, salt & curry leaves. Mix well & add 1/2 cup water.

                    Cover & simmer on low flame till you get a thick gravy. Switch off flame. 
                    Garnish with coriander leaves. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori 
                   roti, rumali roti or chapati. It also goes well with dosa, appam & idiyappam.