KASURI MUTTON MASALA | EID SPECIAL MUTTON CURRY | MUTTON MASALA GRAVY 

Kasuri Mutton Masala | Eid Special Mutton Curry | Mutton Masala Gravy | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Spice Eats Mutton Curry
Ingredients for Kasuri Mutton Masala:
Mutton with bones, curry cut pieces- 1 kg
For Marination:
Salt- 2 tsp
Turmeric Powder- 1 tsp ( little more?)
Crushed Pepper- 1 tsp
Ginger Garlic paste- 4 tsp
Green Chillies, chopped- 4
Kasuri Methi- 2 tbsp (not roasted)
Whisked Curd/ Yogurt (watery)- 1 cup
Whole Spices:
Green Cardamom- 6-7
Cloves- 6-7
Cinnamon- 3 pcs
Black Cardamom- 2
Spice Powders:
Red Chilli Powder- 2 tsp
Coriander Powder- 3 tsp
Garam Masala Powder- 1.5 tsp
Other Ingredients:
Onions, finely chopped- 4 medium (300 gms)
Tomato Purée/Paste , readymade- 8 tbsp (2 medium- 150 gms red tomato blended, if readymade not available)
Kasuri Methi ( Fenugreek leaves)- 1 tbsp (dry roasted & crushed with your hand)
Refined Oil- 5-6 tbsp
Salt to season- 1/4 tsp
Preparation:
Whisk the curd/yogurt and if thick, add 3 tbsp water to make it little thin.
Chop the green chillies.
Marinate the mutton with items specified, mix well and set aside for 60 mins on room temperature.
Before starting to cook, fine chop the onions and if not using readymade tomato purée/paste, blend 2
medium sized red tomato into a paste.
For the Kasuri Methi that will be used at the end, dry roast it on low heat for 30 secs and then crush it with your hand.
Process:
Heat oil in a pressure cooker and add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for 8-10 mins till light brown.
Now add the tomato puree/paste and fry on medium heat for 2 mins.
Add the marinated mutton & cook on medium heat for 4-5 mins.
Add all the spice powders, mix & fry on medium heat for 3-4 mins.
Now add 200 ml water, mix and pressure cook for 3-4 whistles
Garnish with Kasuri Methi, mix and cook on low heat for 2 mins.
Serve hot with roti or rice.
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