Masala Mutton – 70-Minute Recipe
A fragrant, spicy mutton stew bursting with aromatic spices and a creamy tomato‑ginger base. The slow simmer melds tender meat with a vibrant masala, making it a comforting dinner for any occasion.
Recipe by Priyanka Bhatia (Instagram)· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 3 1/2 oz ghee
- 1 tbsp cumin seeds
- 3 pcs green cardamom
- 1 pcs black cardamom
- 1 pcs star anise
- 1 pcs cinnamon
- 2 pcs red chilies
- 1 pcs black pepper
- a pinch coriander seeds
- 1 pcs mace leaf
- to taste onions
- 2 1/5 lb mutton
- to taste salt
- a pinch nutmeg
- 1 tbsp ginger garlic paste
- to taste water
- 1 tbsp red chilli powder
- 1 tbsp cumin seed powder
- 1 tbsp coriander powder
- 1/2 tbsp black pepper powder
- 1/2 tbsp turmeric powder
- a pinch fenugreek leaves (kasuri methi)
- 3 1/2 tbsp curd
- to taste green chilies
- 2 pcs tomatoes
- 1 cup boiling water
- to taste fresh coriander leaves
Instructions
- 1Heat 100 g ghee in a heavy‑bottomed pot over medium heat.
- 2Add 1 tbsp toasted cumin seeds, 3 green cardamom pods, 1 black cardamom pod, 1 star anise, 1 cinnamon stick, 2 red chilies, a pinch of black pepper, a pinch of coriander seeds, and 1 mace leaf; sauté until fragrant.
- 3Blend the onions into a smooth paste and add it to the pot; cook for 5 minutes on high flame.
- 4Add the 1 kg mutton pieces and salt to taste; sear on high flame for 5 minutes.
- 5Stir in a pinch of ground nutmeg and 1 tbsp ginger‑garlic paste; add a splash of water and reduce the flame to medium.
- 6Add another splash of water (about half a cup), cover, and simmer for 15 minutes on medium flame.
- 7Stir in 1 tbsp red chilli powder, 1 tbsp cumin seed powder, 1 tbsp coriander powder, 0.5 tbsp black pepper powder, and 0.5 tbsp turmeric powder; add a splash of water and mix well.
- 8Add roasted fenugreek leaves (kasuri methi) and mix until the color brightens.
- 9Stir in 3‑4 tbsp curd and 1‑2 green chilies; lower the flame for 1 minute and mix until the curd is fully incorporated.
- 10Blend 2 tomatoes into a puree and add it to the pot; cover and cook for 5 minutes on medium flame.
- 11Add 1 cup boiling water; stir and bring to a gentle simmer.
- 12Add fresh chopped coriander leaves; cover and cook on low flame for 15 minutes.
- 13Taste and adjust seasoning if needed.
- 14Serve the Masala Mutton hot, garnished with coriander leaves, alongside roti or tandoori paratha.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast whole spices first
Sauté the cumin, cardamom, star anise, cinnamon, chilies, pepper, coriander seeds and mace until fragrant before adding any liquids.
Add water in small splashes
Introduce water a splash at a time as directed.
Lower heat when mixing curd
Reduce the flame for about a minute while stirring in the curd.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Masala Mutton?
- About 1 hour 10 minutes in total: 15 minutes of prep and 55 minutes of cooking.
- How many servings does this Masala Mutton recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Masala Mutton recipe come from?
- It was shared by Priyanka Bhatia (Instagram) on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.