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Home Style Punjabi Mutton Masala Recipe | My Father’s special recipe | Chef Sanjyot Keer
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Full Written Recipe for Punjabi style homemade mutton masala
For special fresh home-made garam masala
Ingredients:
Laung (cloves) 5 gm
Badi elaichi (black cardamom) 5 gm
Sukha dhaniya (coriander seeds) 5 gm
Dal chini (cinnamon) 5 gm
Jeera (cumin seeds) 5 gm
Sabut kaali mirch (black peppercorns) 5 gm
Saunf (fennel seeds) 3 gm
Salt a large pinch
Method:
Set a pan on low heat, add all the spices and roast until they are fragrant.
Remove it on a plate and allow it to cool down. Transfer the roasted spices along with a pinch of salt, to a mortar & pestle a.k.a. hamam jasta and grind to a fine powder, you could also choose to grind it in a grinder.
Your special homemade garam masala is ready, you can use this masala in many Indian preparation, store it in an airtight container, in a cool and dry place.
For mutton
Ingredients:
Mutton 2 kg
Salt 2 tbsp
Oil 4 tbsp + ghee 4 tbsp
Onions 1.5 kg (sliced)
Garlic 100 gm
Ginger 50 gm
Green chillies 15 gm
Turmeric powder 1 tsp
Coriander powder 4-5 tbsp
Spicy Red chilli powder A.K.A. degi mirch powder 2 tbsp
Kashmiri red chilli powder 1 tbsp
Jeera powder 1 tbsp
Tomatoes 1 kg (finely chopped)
Salt to taste
Hot water
Ginger juliennes, small handful
Green chillies 3-4 nos. (slit)
Freshly prepared Garam masala 1.5-2 tbsp
Kasuri methi 2 tsp
Lemon juice 1 tbsp
Fresh coriander leaves 4 tbsp (chopped)
Methods:
Add salt to the mutton and mix it well to coat every single piece, keep it aside until you use the mutton for cooking. The minimum time of marination should be an hour.
Set a deep and heavy base vessel on medium heat, add oil and ghee allow the ghee to melt.
Further add sliced onions, cook the onions on medium low heat until they turn golden brown, while keep stirring in short interval, do not keep the flame at high heat. This process may take about 30-35 minutes (if your taking half the quantity it may take less time for onions to brown). If you feel like the onions are sticking to the pan you can little hot water and continue to brown them. The browning of onion is very important so please do not be in a hurry.
While the onions are cooking you can make the fresh ginger garlic chilli paste, add the green chillies, garlic and ginger in a food processor or a grinder and grind it coarsely. Keep aside to be used later.
Once the onions are browned, add the freshly prepared ginger garlic paste, lower the flame and cook for 7-8 minutes.
Further keeping the flame on low heat, add the turmeric powder and cook for 1-2 minutes, further add coriander powder, spicy red chilli powder, Kashmiri red chilli powder and jeera powder, stir and cook well, add 500 ml hot water to avoid the masalas from burning. Continue to cook in low heat until ghee/oil separates.
Once the ghee/oil separates, increase the flame to medium high heat, add the tomatoes and salt to taste, cook until the tomatoes are mushy, keep stirring in every short interval while cooking, once the tomatoes have completely disintegrated add 500 ml hot water and cook until the ghee/oil separates.
Add the salt marinated mutton to the vessel, mix and cook it on medium low heat, stir in short intervals to avoid the mutton and masala from sticking. Cook until mutton leaves its own water and until ghee/oil separates from the masala.
Slow down the flame to low heat and from now onwards keep the flame to low heat, throughout the cooking process. Do not add any water until mutton release it own water and the ghee/oil separated from the masala.
Once the ghee/oil separates from the masala, add 1 - 1.5 litre hot water and 1-2 tbsp ghee, mix well and bring it to a boil. You can adjust the quantity of water depending on how thick or thin you want your mutton curry to be.
Cover the vessel with the lid and continue to cook on low heat until the ghee/oil separates and the mutton pieces are cooked and tender from inside, stir and cook in every short interval so the masala doesn’t stick to the bottom of the vessel. The cooking of mutton may take about 45-50 minutes or even longer depending on the size and the quality of the mutton.
Check whether the mutton is tender by taking a piece and cutting it, if it cuts easily you mutton is cooked, and by now the ghee/oil has also separated, so now, add, slit green chillies, ginger juliennes and freshly prepared garam masala, mix gently and cook it for 10-12 minutes, do not cover the vessel.
Add kasuri methi, lemon juice, stir & cook for another 2-3 minutes by mixing gently, check for the seasoning, finish it by adding freshly chopped coriander leaves.
Your mutton masala is ready, serve it hot with chapati, naan pav or any Indian bread of your choice, you also pair it with some rice and some lemons, onion wedges and some green chillies on the side.
If the mutton is still left, which is a rare case after considering that it is such a delicious dish, you can store it in clean container in the fridge and reheat on a pan and have it next day, the flavour will be much better than the previous day.
For special fresh home-made garam masala
Ingredients:
Laung (cloves) 5 gm
Badi elaichi (black cardamom) 5 gm
Sukha dhaniya (coriander seeds) 5 gm
Dal chini (cinnamon) 5 gm
Jeera (cumin seeds) 5 gm
Sabut kaali mirch (black peppercorns) 5 gm
Saunf (fennel seeds) 3 gm
Salt a large pinch
Method:
Set a pan on low heat, add all the spices and roast until they are fragrant.
Remove it on a plate and allow it to cool down. Transfer the roasted spices along with a pinch of salt, to a mortar & pestle a.k.a. hamam jasta and grind to a fine powder, you could also choose to grind it in a grinder.
Your special homemade garam masala is ready, you can use this masala in many Indian preparation, store it in an airtight container, in a cool and dry place.
For mutton
Ingredients:
Mutton 2 kg
Salt 2 tbsp
Oil 4 tbsp + ghee 4 tbsp
Onions 1.5 kg (sliced)
Garlic 100 gm
Ginger 50 gm
Green chillies 15 gm
Turmeric powder 1 tsp
Coriander powder 4-5 tbsp
Spicy Red chilli powder A.K.A. degi mirch powder 2 tbsp
Kashmiri red chilli powder 1 tbsp
Jeera powder 1 tbsp
Tomatoes 1 kg (finely chopped)
Salt to taste
Hot water
Ginger juliennes, small handful
Green chillies 3-4 nos. (slit)
Freshly prepared Garam masala 1.5-2 tbsp
Kasuri methi 2 tsp
Lemon juice 1 tbsp
Fresh coriander leaves 4 tbsp (chopped)
Methods:
Add salt to the mutton and mix it well to coat every single piece, keep it aside until you use the mutton for cooking. The minimum time of marination should be an hour.
Set a deep and heavy base vessel on medium heat, add oil and ghee allow the ghee to melt.
Further add sliced onions, cook the onions on medium low heat until they turn golden brown, while keep stirring in short interval, do not keep the flame at high heat. This process may take about 30-35 minutes (if your taking half the quantity it may take less time for onions to brown). If you feel like the onions are sticking to the pan you can little hot water and continue to brown them. The browning of onion is very important so please do not be in a hurry.
While the onions are cooking you can make the fresh ginger garlic chilli paste, add the green chillies, garlic and ginger in a food processor or a grinder and grind it coarsely. Keep aside to be used later.
Once the onions are browned, add the freshly prepared ginger garlic paste, lower the flame and cook for 7-8 minutes.
Further keeping the flame on low heat, add the turmeric powder and cook for 1-2 minutes, further add coriander powder, spicy red chilli powder, Kashmiri red chilli powder and jeera powder, stir and cook well, add 500 ml hot water to avoid the masalas from burning. Continue to cook in low heat until ghee/oil separates.
Once the ghee/oil separates, increase the flame to medium high heat, add the tomatoes and salt to taste, cook until the tomatoes are mushy, keep stirring in every short interval while cooking, once the tomatoes have completely disintegrated add 500 ml hot water and cook until the ghee/oil separates.
Add the salt marinated mutton to the vessel, mix and cook it on medium low heat, stir in short intervals to avoid the mutton and masala from sticking. Cook until mutton leaves its own water and until ghee/oil separates from the masala.
Slow down the flame to low heat and from now onwards keep the flame to low heat, throughout the cooking process. Do not add any water until mutton release it own water and the ghee/oil separated from the masala.
Once the ghee/oil separates from the masala, add 1 - 1.5 litre hot water and 1-2 tbsp ghee, mix well and bring it to a boil. You can adjust the quantity of water depending on how thick or thin you want your mutton curry to be.
Cover the vessel with the lid and continue to cook on low heat until the ghee/oil separates and the mutton pieces are cooked and tender from inside, stir and cook in every short interval so the masala doesn’t stick to the bottom of the vessel. The cooking of mutton may take about 45-50 minutes or even longer depending on the size and the quality of the mutton.
Check whether the mutton is tender by taking a piece and cutting it, if it cuts easily you mutton is cooked, and by now the ghee/oil has also separated, so now, add, slit green chillies, ginger juliennes and freshly prepared garam masala, mix gently and cook it for 10-12 minutes, do not cover the vessel.
Add kasuri methi, lemon juice, stir & cook for another 2-3 minutes by mixing gently, check for the seasoning, finish it by adding freshly chopped coriander leaves.
Your mutton masala is ready, serve it hot with chapati, naan pav or any Indian bread of your choice, you also pair it with some rice and some lemons, onion wedges and some green chillies on the side.
If the mutton is still left, which is a rare case after considering that it is such a delicious dish, you can store it in clean container in the fridge and reheat on a pan and have it next day, the flavour will be much better than the previous day.
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