Tantalize your taste buds with the bold and aromatic flavors of our delectable Mutton Masala, a classic Maharashtrian dish that will leave you craving for more. This rich and hearty preparation features succulent mutton pieces coated in a luscious masala paste, resulting in a mouthwatering culinary experience.
To prepare the Mutton Masala, we will begin by using the cooked mutton that has been previously prepared for the Alni Rassa (Mutton Soup). Follow the instructions provided in the Alni Rassa recipe to cook the mutton until it is tender and succulent. Once the mutton is cooked, set aside the mutton pieces and retain the flavorful mutton stock for future use. Now, we will use these tender and flavorful mutton pieces as the base for our delicious Mutton Masala recipe.
Please note that the Alni Rassa recipe is a separate preparation that yields a nourishing mutton soup. Once the mutton is cooked and the mutton stock is ready, you can proceed to use the tender mutton pieces in the Mutton Masala recipe, which is outlined below.
Mutton Masala
Ingredients
For the Masala Paste:
- 2 tbsp sesame seeds
- 1 tsp cumin seeds jeera
- 1/2 tsp shahi jeera caraway seeds
- 3 cloves
- 1/2 inch cinnamon stick
- 1 cardamom pod
- 5 peppercorns
- 1 onion roughly chopped
- 1/2 cup grated coconut
- 1- inch ginger
- 6-8 cloves of garlic
- Fresh coriander leaves
- 4 cashews soaked and 1 tsp poppy seeds
For the Gravy:
- Oil
- 1 bay leaf
- 1 onion finely chopped
- 1 tomato finely chopped
- 1/4 tsp turmeric powder
- Red chili powder to taste (adjust according to spice preference)
- Kolhapuri Masala a spice blend prepared by roasting and grinding 1 tsp coriander seeds, 1/2 tsp shahi jeera, 1/2 tsp cumin seeds, small mace, 3 cloves, 1/2 inch cinnamon, 1 cardamom, 5 peppercorns
- Salt to taste
Instructions
- Begin by preparing the masala paste. Dry roast sesame seeds, cumin seeds, shahi jeera, cloves, cinnamon, cardamom, and peppercorns in a pan until their aroma is released. Set aside to cool.
- In the same pan, fry roughly chopped onion until it turns golden and aromatic. Add grated coconut to the pan and sauté for a minute. Let them cool.
- In a blender, add the dry-roasted spices, fried onion, fried coconut, ginger, garlic, soaked cashews, poppy seeds, and fresh coriander leaves. Blend all the ingredients into a smooth and fragrant masala paste, adding a little water if needed to achieve the desired consistency.
- In a heavy-bottomed pan, heat 2 tbsp of oil. Add finely chopped onion and a bay leaf, and sauté until the onion turns translucent and fragrant.
- Add the finely chopped tomatoes to the pan and cook until they become mushy and blend seamlessly into the gravy.
- Stir in the masala paste, continuing to sauté until the oil starts to separate, and the masala releases its tempting aroma.
- Add turmeric powder and red chili powder according to your spice preference, infusing the masala with vibrant colors and fiery flavors.
- Introduce the special Kolhapuri Masala, a blend of authentic spices, and let it weave its magic into the dish.
- Now, add the cooked mutton pieces to the masala along with some warm water. Allow the mutton to absorb all the flavors while it cooks to perfection.
- Garnish with fresh coriander leaves, adding a touch of freshness to the spicy and flavorful Mutton Masala.
