Here’s how you make East Indian Mutton Masala
- 1 kg mutton
- 4 medium red onions finely chopped
- 3 teaspoon ginger paste
- 4 teaspoon garlic paste
- 4 Potatoes
- 50 grams Vasai East Indian mutton masala
- 1-2 teaspoon Garam Masala
- 3-4 tbsp any cooking oil (I use Rice Bran oil)
- Salt as per taste
- Bunch of coriander leaves
The mutton masala used here is traditionally made in each house with slight variation in ingredients. There are almost 30 spices used in this masala. It is also available at certain stores in Vasai and Mumbai.
In a pressure cooker or a thick bottomed utensil / kadhai, heat 3-4tbsp oil.
Once hot add onions and brown them well. Add ginger-garlic paste
Add Vasai East Indian mutton masala.
Stir on a low flame till oil separates from the masala mixture.
Add the mutton pieces and sauté for 10 mins.on low flame. Add 3-4 cups of hot water. Remember, adding hot water makes the difference. If you straightaway add cold water, the masala taste will differ. Add salt as per the taste.
If you are using pressure cooker, take 3-4 whistles and then let it remain on simmer gas for 5-7 minutes. If you are cooking in a kadhai / other utensil, cook on medium heat till the meat it slightly tender. From my personal experience, any meat cooked in kadhai / thick bottomed utensil, tastes much better than pressure cooked meat. Add chopped potatoes. Once potatoes are tender, sprinkle garam masala and stir it for 2 minutes. You may check the consistency of the gravy and accordingly boil it to make it thicker. Garnish with chopped coriander leaves. Serve with rice, roti, chapatti or bread.
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