Mutton Masala Recipe
This is the perfect meal for a holiday with guests. Fuss with him a little, only chop the meat and spice the spices, and then it itself is stewed over low heat in its fragrant sauce – and in the meantime, you can make Wright and cook rice, and lie in the bath: here you have a ready dinner and a beautiful hostess. By the way, in India, lamb is often replaced by goat meat. And even more often such a curry is cooked in a pressure cooker – however, then there will be no time left for a bath.
Mutton Masala Recipe
Ingredients
- 1 kg lamb pulp from a scapula or back leg or bone-in meat
- 2 medium ripe tomatoes
- 1 large onion
- 1-3 green chili peppers
- 3-4 garlic cloves
- 3 cm fresh ginger root
- 1 small bunch of cilantro and mint
- 3 tbsp vegetable oil
- 1 stick cinnamon
- 1 jeera (cumin) seed
- 5-6 curry leaves
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1/3 tbsp ground red hot pepper
- 1 tbsp spice mixes garam masala
- Salt
Instructions
- Cut the meat into fairly large cubes. Peel the onion, garlic, chili, and ginger. Ginger and garlic rub on a coarse grater. Onion and chili cut quite large.
- Separate the leaves of mint and cilantro from the stems, finely chop the stems.
- Heat the oil in a saucepan with a thick bottom, put the broken cinnamon stick, cumin seeds and curry leaves, fry over medium heat for 10 seconds. and add onions with green chili. Salt and fry for 3 minutes. Add mint and cilantro stalks.
- Pour turmeric, ground coriander, and red hot pepper, mix well, cook for 30 seconds.
- Put the lamb, mix thoroughly, increase the heat to high, and cook, continuing to stir from time to time, 5min.
- Pour in 3 cups of boiling water, bring to a boil, close the lid, reduce the heat to low, and cook until the meat is soft, about 1 hour.
- Slice the tomatoes rather finely(if you want, you can pre-scald them and remove the skin). Put in a pan with lamb, increase the fire.
- When the liquid boils again, add garam masala and salt to taste. In 5–10 minutes Put mint leaves and cilantro, mix, remove from heat and let stand under a lid for 10 minutes.
