RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
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White Mutton Curry: Written Recipe in Description #muttoncurry #spicymuttoncurry #whitemutton
MOOH MIYA MUTTON RECIPE:- Ingredients &
Recipe below:
- Marinate 1 kg mutton with 1 tbsp each of salt, crushed black pepper, roasted crushed coriander seeds, roasted crushed cumin seeds, 2 tbsp ginger-garlic paste and 1 cup curd. Let it sit for half an hour.
- Heat 4-5 tbsp oil in a Kadhai and add in 1 bay leaf, 1 mace, 2.5 inch cinnamon stick, 5 cloves, 4 green & 1 black cardamom and 1 string of curry leaves. Let them pop for 40 seconds then add in the marinated mutton.
- Fry the mutton on high for 8-10 minutes. Prepare a paste by blending together 6-8 boiled onions, 12-15 cashew nuts soaked in warm water and 8-15 green chillies (add them according to your level of spiciness). Add this paste in the Kadhai and fry on high for 5-6 minutes.
- Now add in 2.5 cups of water giving it a good stir and close the lid turning flame to low for an hour checking and stirring in between. Lastly add in some ginger juliennes, 1 lemon juice and garnish with chopped coriander leaves.
Lamb Pepper Dry Recipe | सुक्क मटण | Mutton pepper dry recipe | Mutton Fry recipe| Lamb Roast recipe
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Written recipe -
Starters are life of every party, just sets the mood to for the main course. This lamb pepper dry starter is just at another level. Spicy lamb bites is perfect in taste and soft in texture. Boneless lamb / mutton is slow cooked in black pepper and other spices, causes all tastes to infuse in lamb and also gives it a nice roastt flavor. I definite hit at party as starter or sides. Do try and share your valuable feedback with us
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Sukka Mutton | सूखा मटन | Sanjeev Kapoor Khazana
Mutton pieces cooked in freshly ground spicy masala to make this traditional popular recipe.
SUKHA MUTTON
Ingredients
1 kilogram mutton, cut into 2 inch pieces on the bone
Stock
2-3 tbsps oil
2 medium onions, finely chopped
Salt to taste
½ cup mutton fat, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp turmeric powder
Brown masala paste
2-3 tbsps oil
1 inch cinnamon stick
12-15 black peppercorns
1 black cardamom
2 star anise
1 tbsp cumin seeds
2 bay leaves
¼ cup coriander seeds
1½ cups grated dried coconut
2 tbsps white sesame seeds
1 tbsp poppy seeds (khas khas)
Green masala paste
2-3 tbsps oil
2 inch ginger, roughly chopped
15-20 garlic cloves
3 medium onions, sliced
Salt to taste
3 medium tomatoes, sliced
1 cup fresh coriander leaves
Sukha gravy
2-3 tbsps oil
3 medium onions, finely chopped
Salt to taste
¼ tsp turmeric powder
2 tsps Kashmiri red chilli powder
1 tbsp kanda lasoon masala
2-3 tbsps chopped fresh coriander leaves
½ lemon
To serve
Bhakris as required
Method
1. Heat oil in a deep pan. Add onions and salt and mix well. Cook till translucent.
2. Add mutton fat and mix, cook on high heat for 2-3 minutes. Add ginger paste and garlic paste and mix well. Cook for 1-2 minutes.
3. Add the mutton and sauté on high heat for 3-4 minutes. Add turmeric powder, mix and cook for 1-2 minutes.
4. Stir in 6-7 cups water and cook till the mixture comes to a boil. Reduce the heat to medium, cover and cook for 30-35 minutes.
5. To make the brown masala paste, heat oil in a pan. Add cinnamon stick, black peppercorns, black cardamom, star anise, cumin seeds, bay leaves and coriander seeds and mix well.
6. Add dried coconut and white sesame seeds and continuously stir till the mixture turns golden brown. Add poppy seeds, mix and cook for 1 minute.
7. Transfer the roasted mixture on to a plate and allow to cool slightly.
8. Put the mixture in a mixer jar and grind to a coarse paste.
9. To make the green masala paste, heat oil in another pan. Add ginger and garlic and mix well. Cook for 1 minute.
10. Add onions and salt and mix well. Cook till golden brown.
11. Add tomatoes, mix and cook till soft and pulpy. Switch the heat off and allow to cool completely.
12. Transfer the mixture into a mixer jar, add coriander leaves, and grind well. Add ¼ cup water and grind to a fine paste.
13. Strain the mutton into a large bowl. Reserve the stock.
14. To make the sukha gravy, heat oil in another pan. Add onions and salt and mix well. Cook till golden brown.
15. Add half of the brown paste and half of the green masala paste and mix well. Reserve the remaining paste for tambda rassa and pandra rassa. Add turmeric powder, red chilli powder and kanda lasoon masala and mix well.
16. Add 1½ cups mutton stock and mix well. Cook till it comes to a boil.
17. Stir in the cooked mutton. Add coriander leaves and mix well. Squeeze the juice of lemon and mix.
18. Switch the heat off, transfer the mixture into a serving bowl, serve hot with bhakris.
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