BONELESS MUTTON MASALA


This dish is a match to any food,whether it is

rotis , rice or thickened to make any bakes,

frankies….. . Blend of browned onions and

tomatoes with masalas it has a unique taste.

Let’s get into the recipe rightaway.

INGREDIENTS

500 gm boneless lamb / mutton

2-3 onions sliced

3 tomatoes ground coarsely

1 tblsp chilli powder

1/2 tsp peppercorns

1 tsp saunf ( perumjeeragam)

Few pieces of cinnamon

1 tsp coriander powder

1/2 tsp cummin seed powder

1-2 tsp chopped ginger

Few slit green chillies

1 tsp garam masala powder

1 tsp ginger -garlic paste

1 tblsp vinegar / 1 tsp amchur powder

3 tblsp oil/ butter

10 coarsely ground almonds

1 tsp dried fenugreek leaves/ coriander leaves

Salt to taste

METHOD

Cook the mutton with 1 cup water, ginger garlic

paste , peppercorns, in a pressure cooker till

done .Drain the stock and set aside.

Heat oil in another pan,add the onions with salt

and sauté till golden brown . Add the cinnamon

Now add the drained meat pieces and allow to

cook with the onions for few minutes till it

looks slightly roasted.

Add the rest of the ingredients,except the

ginger vinegar and green chillies , and cook on

a medium flame till the raw taste of tomato is

gone .Add a little of the meat stock ( to your

requirements )

Add the remaining ingredients( ginger ,vinegar,

green chillies).

Add the coarsely ground almond paste and

cook for a further 10 minutes on a simmering

mode.

Add dried fenugreek leaves or coriander leaves

and remove from fire.

SPICY LAMB


This dish is excellent,and can be served with chappathis, hoppers or any type of pulaos or

plain rice.This recipe can be tried with chicken,prawn squid or even boiled egg.

The taste depends on ,how you roast the onions with the other ingredients. Its easy and

quick too.

 

So now for the  recipe..

Ingredients

1 kg.mutton (lamb)

2-3 onions( cut into quarters)

7-8  dry red chillies

10 pips of garlic

1.5 tblsp.whole coriander seeds

1 tsp.khus khus (white poppy seeds)

1 tsp cummin seeds

1 tsp.peppercorns

1/2 coconut

few curry leaves

1 tsp.fenugreek seeds

1 tsp.fennel seeds

1 tsp garam masala powder

1/4 tsp.turmeric powder

1 big tomato

3-4 tblsp.vinegar

1 tsp.kashmiri chilli powder (optional)

3 tblsp.oil

salt to taste

Method

Cook the mutton pieces with turmeric in 1 cup water(preferably in a pressure cooker).

Heat a wok, add oil, and roast the bold listed ingredients till you see the onion turning

brown.Then add the tomato and saute for a minute.

Grind all these roasted ingredients to a coarse paste.

Strain the stock from the boiled mutton and add the mutton pieces with the fennel seeds

to the same wok.

Saute for 5 minutes.Now add the ground paste and the rest of the ingredients.(add salt at

this stage only).Cook till it reaches a thick gravy stage,or put it back in the pressure

cooker ,and cook for 3-4 whistles.

Garnish with curry leaves