Mutton Masala / Meat Masala Recipe
Here’s a rich and flavorful Mutton Masala (Meat Masala) Recipe made with tender goat meat and aromatic spices. Perfect for lunch or dinner with rice, roti, or naan.
Ingredients
Method
Marinate the Mutton:
- In a bowl, mix mutton with curd, turmeric, chili powder, ginger-garlic paste, and salt.
- Cover and marinate for 2–4 hours (or overnight in the fridge).
Cooking:
- Option A – Pressure Cooker Method:
- Heat oil/ghee in a pressure cooker. Add onions and sauté until golden brown.
- Add green chilies, then stir in chopped tomatoes. Cook until mushy.
- Add Kumbh Mutton Masala and Kumbh coriander powder. Cook until oil separates.
- Add marinated mutton. Mix well and cook on medium flame for 10 minutes.
- Add 1 to 1.5 cups water. Close lid and pressure cook for 4–5 whistles (or until meat is tender).
- Open once pressure releases. Simmer to thicken the gravy.
- Option B – Slow Cook Method:
- Same steps till adding mutton.
- Cover and cook on low flame for 1.5 to 2 hours, adding water gradually until meat is tender.
Garnish & Serve:
- Sprinkle Kumbh garam masala and chopped coriander.
- Serve hot with jeera rice, roti, naan, or paratha.
Notes
| Use bone-in mutton for rich flavor. |
| Fry onions well – they give the base flavor to the gravy. |
| For spicier taste, add a dash of black pepper or use whole spices like bay leaf, cinnamon, and cloves. |
