Mutton Masala is a delicious, mouth watering dish popular among the Keralites. Learn how to prepare juicy and tender authentic Kerala style mutton masala.
- mutton/lamb pieces with bone – 500gm
- onions – 2, sliced thin
- green chillies – 2-3
- oil – 4 tbsp
- black pepper to taste
- salt to taste
- yoghurt – 2 tbsp
- ginger paste – 1 tsp
- garlic paste – 1 tsp
- pinch of turmeric
- chopped coriander
- cumin powder – 1/2 tsp
- chilli powder – 1/2 tsp
- garam masala – 1/2 tsp.
- Boil the mutton meat with 1 grated tomato and 1 grated onion, 1 tsp. salt, 1 tsp. pepper, half tsp. garlic paste and 1/2 tsp. ginger paste until almost completely tender.
- Make sure you use just enough water such that it is not in excess. If a little water remains after boiling, it’s ok, drain it from the meat and set it aside to be used later.
- In a separate pan, add the oil, followed by the sliced onions. Fry until golden, then add the garlic and ginger paste. Stir-fry for a minute
- Then add the boiled mutton pieces and fry them in the oil. Add the green chillies, yoghurt, the cumin, turmeric, chilli powder and black pepper.
- Keep the heat on low and keep stirring everything together until the yoghurt is no longer visible.
- Now add the extra water if you want it to have a bit of gravy/moisture (you can add just a bit of regular water if none remained after boiling the meat). Let this simmer for a few minutes until the masala is thick, then squeeze the lemon and sprinkle the garam masala and chopped coriander.
- Taste and adjust salt and pepper.
- Cover and keep on low heat for about 5 minutes then switch off and serve.
- You can garnish with sliced onions and chopped coriander or mint.