Mutton Masala
We had real trouble getting hold of enough goat for curries that we were making for a neighbour’s party and ended up buying a kilo of mutton (sheep). Whilst mutton in India is usually goat, they do sometimes cook sheep. We found this recipe on a website called www.indianhealthyrecipes.com and cooked it from there.
Mutton Masala
Servings: 6 people
Calories: 68kcal
Ingredients
For the marinade
- 800 g Mutton sheep not goat cut into cubes
- 3 tbsp Natural Yoghurt
- 1½ tsp Garlic and Ginger Paste
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric
For the masala sauce
- 1½ tbsp Oil we use rapeseed oil
- 2 green Cardamoms
- 25 mm Cinnamon
- 2 large Onions finely chopped
- 2 green Chillies
- 1 large Tomato skinned and deseeded
- 2 tsp Garam Masala
- 125 ml Water
- 1 Bay Leaf
- Coriander Leaves to garnish
- Salt & Pepper to taste
Instructions
Marinade the Mutton
- Marinate the mutton in the yoghurt, ginger and garlic paste, turmeric and chilli powder
- Leave to marinate for as long as possible, preferably overnight. Get the mutton out of the fridge at least 30 minutes before you are going to cook it
Make the curry
- Heat the oil in the pan cook the bay leaf, cinnamon and cardamom for 2 minutes
- Add the onions and green chillies. Cook until the onions are golden but not burnt
- Lower the heat to as low as possible and add the marinated mutton and sauté for 5-7 minutes
- Cover and cook for 10 minutes. When you see the moisture begin to release add the garam masala and bay leaf and sauté for another 3 minutes
- Add the tomato and saute until the raw smell of tomato has disappeared. This will take about 5-7 minutes
- Cook the curry in a preheated over for 3 hours. Serve with roti or rice if you must!
Nutrition
Calories: 68kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg