Masala Mutton


1kg boneless mutton
250ml plain yoghurt
300ml thick coconut milk
900ml water
6-7 tbsp oil

Spice ingredients (A)

5cm piece cinnamon stick
5 cardamoms, split to release the seeds
5 cloves
5 cardamoms, lightly smashed
2 onions, sliced
10 cloves garlic, smashed
2 sprigs curry leaves

Spice ingredients (B)

1 tbsp ground fennel
8-9 green chillies, seeded and pounded or blended finely
10g ginger, grated
3 onions, blended
2 tbsp ground coriander (ketumbar)
1 tbsp turmeric powder
1 tbsp chilli powder

Ingredients (C)

50g cashewnuts, ground
30g almonds, ground
5 tomatoes, tear into pieces
1 tsp salt or to taste


Heat oil in a heavy based cookpot and fry spice ingredients (A) until fragrant. Add mutton and spice ingredients (B). Stir and cook for a while.

Pour in water and add yoghurt. Cook, covered for 40-45 minutes. Add coconut milk and continue to cook until mutton is tender. Stir in ingredients (C). Continue to cook until gravy is reduced.

Adjust with salt to taste. Cover the pot for about 10 minutes then skim off excess oil on the surface of the masala. Serve with rice.

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