Mutton Masala with Yogurt & Spices

Mutton Masala is Cooked with Yogurt & Spices, it is delectable creamy masala goes well with Cumin Rice or Naan.

I had dis beauty in Restaurant and just back of ma mind hope I could relish dis beauty and i cant believei prepared at home. Well dis delectable beauty want to prepare saw many pic’s and recipe but never impress me, but when I saw  Dear “Dhanya Samuel” post and gone through recipe n incredible click I couldn’t resist just try, the full house with the aroma and felt like I was in restaurant, and when mutton was simmering just taste my my how I can express I m speechless.

I impress da recipe you can reach below link
thespiceadventuress

We relish Mutton Masala simmer with yogurt & spices, I omit one step for smoky stem, can try with smoky I m sure it will be tht grt too. Do try and relish dis beauty.

So ma ingredients listed below 🙂

For Cumin / Jeera Rice click on below link

lindacreation2016

Ingredients:

1 kg lamb with bone, cut into medium-sized pieces

3 tbsp vegetable oil

7 Cloves

8 Black peppercorns

1″ Cinnamon

2 Black cardamom / 5 green

4 Dry red chillies

4 Onions, chopped fine

1″ Ginger, pounded well

6 Garlic cloves, pounded well

1.5 cup thick plain hung yoghurt

3 tsp Coriander pwd.

½ tsp Turmeric pwd.

1 red chilli

1 tsp Kashmiri red chilli pwd.

½ tsp Garam masala pwd.

Salt, to season

Fresh coriander leaves for garnish

Method:

Tie yoghurt in a muslin cloth and leave it hanging for at least 1 hours to drains excess water out, meatime cook mutton.

Take a cooker add mutton 1/2 cup of water n cook with 1 whistle close the flame (dont discard the mutton stock keep to make Pulao)

Take a bowl add hung yoghurt, coriander pwd., turmeric pwd., red chilli powder and garam masala pwd. incorporate well & keep aside.

Take a deep pan, put on the flame add oil heat @ medium and add the whole spices, cloves, peppercorns, cinnamon, cardamom and dry red chillies.

Fry for about 30 seconds on low heat and then add the onions; Saute on medium heat till soft and translucent.

Add the ginger and garlic and continue to sauté till translucent.

Add the lamb pieces and cook on high heat for 3-4 minutes.

Next add the yoghurt mixture, season with salt and mix well to combine.

On low heat, simmer till the lamb is cooked well and succulent.

Once the lamb is done, check the salt according to taste & check the meat is cook or let it cook till the meat done. Then switch off the flame let it cool for some time.

Garnish with fresh coriander leaves and serve hot Cumin Rice & chilled lime spirit 🙂

Enjoy !!!!!!

♡ Linda

 

 

 

 

Linda Ferns