Mutton Masala Recipe

Prep

Trim excess fat from the mutton and pat pieces dry. Measure and prepare spices, slice onions finely, chop tomatoes, and whisk yogurt until smooth.

Brown whole spices

Heat 3 tbs oil or ghee in a heavy-bottomed pan or Dutch oven over medium heat. When hot, add cinnamon sticks, cardamom pods, cloves, bay leaves and black peppercorns. Sauté 30–45 seconds until fragrant.

Caramelize onions

Add the sliced onions and 1 tsp salt. Cook over medium-low heat, stirring often, for 15–20 minutes until deep golden brown and sweet. If the pan dries, add 1–2 tbs water to prevent burning.

Add ginger, garlic and chilies

Increase heat to medium, add ginger paste, garlic paste and slit green chilies. Sauté 2–3 minutes until raw smell disappears.

Spice in powders

Lower heat slightly and add turmeric, red chili powder, coriander powder and cumin powder. Stir and cook 1–2 minutes to bloom the spices.

Add mutton and sear

Add the mutton pieces to the pot, increase heat to medium-high, and sear for 6–8 minutes, stirring occasionally so all sides develop light browning. This step adds flavor and helps seal juices.

Deglaze and add tomatoes

Add chopped tomatoes and cook 6–8 minutes until they break down and release juices. Use the back of a spoon to help mash them to a coarse puree.

Add yogurt and mix

Reduce heat to medium-low. Stir in whisked yogurt a little at a time to prevent curdling, mixing well with the masala. Cook 3–4 minutes.

Add water and simmer

Pour in 2 cups water (or enough to just cover the mutton). Bring to a boil, then reduce to a low simmer. Cover and cook for 50–60 minutes on low heat until mutton is tender. Alternatively, transfer to a pressure cooker and cook 20–25 minutes (2–3 whistles) until tender. Check and add more water if necessary during cooking to maintain a gravy consistency you prefer.

Finish with herbs and spices

Once mutton is tender and gravy has thickened to your liking, stir in chopped cilantro and mint, garam masala and lemon juice. Adjust salt and spice to taste. Simmer uncovered 4–5 minutes so flavors meld.

Adjust consistency

If the gravy is too thin, increase heat to medium-high and reduce for 5–8 minutes, stirring often. If too thick, add a little hot water and simmer 2–3 minutes.

Transfer mutton masala to a warmed serving bowl. Garnish with additional chopped cilantro and serve with hot naan or paratha and lime wedges on the side. Each 1 kg recipe serves about 6 with bread.