Mutton Masala
Satisfy your craving for bold and aromatic flavors with this classic Mutton Masala recipe—a soul-warming, slow-cooked Indian dish that boasts tender, bone-in mutton simmered in a richly spiced, yogurt-based curry. Infused with fragrant whole spices like cloves, cardamom, and cinnamon, and enhanced by the deep flavors of caramelized onions, tangy tomato puree, and an earthy blend of turmeric, coriander, and garam masala, this dish is a comforting feast for the senses. Perfectly paired with steamed basmati rice or fluffy naan, this easy-to-follow recipe ensures melt-in-your-mouth mutton in just over an hour. Impress your family and guests with a restaurant-quality mutton curry that’s brimming with authentic Indian flavors. Perfect for festive gatherings or indulgent weeknight dinners!
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in, cleaned and cut into pieces)
- 2 large Onions (finely chopped)
- 2 large Tomatoes (pureed)
- 100 grams Yogurt (whisked)
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 4 Cloves
- 2 Green cardamoms
- 1 inch Cinnamon stick
- 1 Bay leaf
- 2 tablespoons Fresh coriander leaves (chopped)
- 3 tablespoons Cooking oil
- 1 to taste Salt
- 250 ml Water
Instructions
Heat the cooking oil in a heavy-bottomed pot over medium heat. Add the cumin seeds, cloves, cardamoms, cinnamon stick, and bay leaf, and sauté for 1 minute until aromatic.
Add the finely chopped onions and cook until they turn golden brown, stirring occasionally.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook for 5-7 minutes until the oil begins to separate.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for an additional 2 minutes.
Add the mutton pieces to the pot and sauté on high heat for 5-6 minutes until well coated with the masala.
Lower the heat and add the whisked yogurt. Stir well to combine and cook for another 4-5 minutes.
Pour in the water and bring the mixture to a boil. Cover the pot and let it simmer on low heat for 40-50 minutes or until the mutton is tender. Stir occasionally and add more water if needed.
Sprinkle the garam masala powder and give it a final stir. Cook for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot with steamed rice or Indian bread like naan or roti.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.1 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2823 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
