1 Nov 2012

Goat Meat / Mutton Mughlai Masala Gravy - முகலாய் மட்டன் மசாலா கிரேவி - Pressure Cooking Method

Mutton Mughlai Masala Gravy

Ingredients :

Mutton Mughlai Masala Gravy Ingredients

Meat / Mutton - 250 gm (chopped)
Curd - 1/4 cup 
Large Onion - 1 no (chopped)
Turmeric Powder - 1/4 tsp
Coriander Seeds - 2 tsp
Cumin Seeds - 1/2 tsp
Peppercorn - 10
Dry Red Chili - 3 nos
Green Chili - 1 no
Ginger - 1" long
Garlic - 7 cloves
Cinnamon Stick - 2 (2" long)
Cloves -2 nos
Cardamom - 2 nos
Mint Leaves - 10 leaves
Coriander Leaves - 1 tbsp (chopped)
Ghee - 2 tbsp
Water - 1 cup
Salt to taste.

Method :

Steps To Make Mughlai Masala Paste : (shown in above image)
  • Dry roast the peppercorn, coriander seeds, cumin seeds, dry red chili, cinnamon stick, cardamom and cloves. Allow to cool completely.
  • Then grind into fine powder.
  • Add in onion, green chili, ginger, garlic, mint leaves and coriander leaves, again grind into paste. (shown in above image) Add keep aside.

Steps To Make Goat Meat / Mutton Mughlai Masala Gravy :
  • Saute the mutton pieces with a tablespoon of ghee in a pressure cooker pan, till the mutton colour has changed and its moisture has reduced completely, keep aside.

  • Again heat a tablespoon of ghee in a same pressure cooker pan, add ground masala paste and turmeric powder, saute until the raw smell leaves completely.
  • Add in curd and saute for about 2 minute til the ghee separates from the masala.
  • Add in mutton pieces and saute for minute.
  • Finally pour water and required salt, mix well.
  • Close the lid and cook for 1 whistle and 15minutes in simmer. When all the steam has escaped, open the pressure cooker pan, mix well and ready to serve.

Mutton Mughlai Masala Gravy

Serving Suggestion : Serve hot with Garlic Mutton Sukka or Fennel Seeds/ Sombu Mutton Sukka .

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