Punjabi Dhaba Mutton Masala

Name: Punjabi Dhaba Mutton Masala
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 750 gms Mutton with bones; 2 tbsp curd; 1 tbsp tomato puree; 1 tbsp ginger garlic paste; 1/2 tsp salt; 2 tbsp mustard oil; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 2 onions chopped finely; 1 1/2 medium onion paste; 1 tbsp curd; 1 tsp garlic paste; 1 tsp ginger paste; 1 tbsp tomato puree; 4 green cardamoms; 5 cloves; 2 small pieces cinnamon; 8-10 black peppercorns; 1 tsp Korma Masala; 1 tsp coriander powder; 1/2 tsp fennel seed powder; 3 bay leaves; 1/2 tsp fennel seeds; 8-10 garlic cloves minced; 1 tsp Kashmiri Red Chilli Powder; 1/4 th tsp garam masala powder; as per taste To taste salt; 3 tbsp Mustard Oil; 1 tbsp ghee / clarified butter; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#FM #W1
#ChoosetoCook
This is a popular North Indian style spicy mutton curry mostly served at roadside dhabas. The tempting aroma of Mutton being cooked in mustard oil with spices, yogurt,onion, ginger garlic paste fills the air and is mouthwatering. Fried halved potatoes maybe added but optional. The aroma of fried minced garlic for garnishing is prevalent and lends an unique flavour to this spicy Punjabi Dhaba Mutton Masala.Serve it as a main course lunch or dinner alongwith steamed rice, roti, paratha or any Indian flatbread on special occasions or festivals and enjoy with family and friends .

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

1 hour

4 servings

For marination:
750 gmsMutton with bones
2 tbspcurd
1 tbsptomato puree
1 tbspginger garlic paste
1/2 tspsalt
2 tbspmustard oil
1/2 tspturmeric powder
1/2 tspred chilli powder
Other ingredients:
2onions chopped finely
1 1/2medium onion paste
1 tbspcurd
1 tspgarlic paste
1 tspginger paste
1 tbsptomato puree
4green cardamoms
5cloves
2small pieces cinnamon
8-10black peppercorns
1 tspKorma Masala
1 tspcoriander powder
1/2 tspfennel seed powder
3bay leaves
1/2 tspfennel seeds
8-10garlic cloves minced
1 tspKashmiri Red Chilli Powder
1/4th tsp garam masala powder
as per tasteTo taste salt
3 tbspMustard Oil
1 tbspghee / clarified butter
1 tbspcoriander chopped

Saved

Steps

1 hour

1

Marinate mutton for 2 hours with the items mentioned.Make a paste of onion along with 1 tbsp curd. Heat oil and ghee in a wok.Sprinkle fennel seeds and half crushed whole garam masala, bay leaves and black peppercorns.When they splutter,add chopped onion and saute till golden brown.
2

Add onion and ginger garlic paste. Saute till there is no raw smell.Add the marinated mutton,rest of the dry masalas and salt and 1/4 th tsp sugar to taste. Add tomato puree and fry till oil leaves sides and masala gets well mixed in mutton.Add 4 cups hot water or as needed. Pressure cook upto 6 whistles.Allow the steam to release by itself.Check if meat is tender.
3

Add water and cook under low flame for 15 minutes or till done and oil floats on top.Heat ghee in a separate pan and sprinkle minced garlic. Saute till golden brown. Add Kashmiri Red Chilli Powder and saute till it starts changing colour.Immediately pour this fried garlic and Kashmiri Red Chilli Powder on the mutton.Garnish with chopped coriander and serve hot with steamed rice or Basanti Pulao or with any Indian flatbread.