Mutton Masala

Description:

This simple, yet delicious version of Mutton curry is also easy to put together, and you can use goat meat or sheep. Goat curry is delicious served with plain rice, a salad, and raita. If you thicken the gravy, it tastes just as good with hot, freshly made chapatis.

Ingredients:

• 2 pounds goat or sheep leg (cut into suitable bite-sized chunks)
• 4 tablespoons vegetable oil (or canola or sunflower cooking oil)
• 2 large onions (sliced thin)
• 2 large tomatoes (diced)
• 2 tablespoons garlic paste
• 1 tablespoon ginger paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 teaspoons garam masala powder
• Salt (to taste)
• Garnish: coriander (chopped)

Steps to Make It

01. Gather the ingredients.
02. Heat the cooking oil in a heavy bottomed pan, on medium heat.
03. When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat.
04. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, move into a separate container.
05. Now grind the tomatoes, garlic, and ginger paste together in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
06. Heat the oil left over from frying the onion and add the onion paste. Sauté for 2 to 3 minutes.
07. Now add the tomato paste and all the powdered spices, including the garam masala. Mix well.
08. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
09. Next, add the goat/mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/mutton pieces with the masala. Sauté until the goat/mutton is browned well.
10. Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat, and cover the pan. Cook till the goat/mutton is tender. You will need to keep checking on the goat/mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
11. When the meat is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naan (tandoor-baked Indian flatbread), or plain boiled rice.