Mutton Semi Gravy – Mutton Masala Recipe, is a melt in mouth mutton gravy recipe in onion and tomato masala base.
This is a Mutton semi gravy recipe which pairs well with rice or Chapathi and hence can serve as lunch or dinner side dish.
I have been wanting to post mutton recipes on my blog for quite sometime now. I was excited to have found some good quality frozen mutton finally where I Live.
Some of the things I want to share with the readers before you begin the recipe
- Remember that the key to great tasting non veg gravy is slow cooking it. If you have the time let the cooked mutton sit in low to medium heat for longer to get a very tender and delicious gravy.
- This recipe can be replaced with Pork or beef too, Just adjust the pressure cooking time according to the meat. Even mutton tends to be tougher or softer. The one I used is frozen mutton and hence was tougher than usual so I have given 5-6 whistles to ensure its cooked.
- Brown the onions well enough so the gravy looks darker.
Step By Step Pictorial Recipe
- First Pressure cook the mutton with onion and some whole masala like bay leaf and cloves and some salt, ginger garlic paste and turmeric powder and little water and keep it aside.
- Next, in the same pan, add oil, onions and salt and brown it nicely. Next, add the cooked mutton pieces along with all the juices.
- Add the spice powders, red chilli, coriander, green chillies, mutton masala and yoghurt and cook it well.
- Next add tomato and slow cook for about 30 minutes on medium flame until the meat is cooked and is tender.
- You can continue to cook or stop cooking once you get the desired consistency. Cook Longer for dry curry.
Mutton Semi Gravy
- To pressure cook
- 1/2 Bay leaf
- 2-3 Cloves
- 2 tbsp Ginger Garlic Paste
- 1 tsp Turmeric powder
- 1/2 medium Onion
- 500 gms Mutton Chopped in cubes
- Salt to taste
- 1/2 cup water
- 5 tbsp Oil
- 1 Onion Finely Chopped onions
- 1 & 1/2 tbsp Red chilli powder
- 2 & 1/2 tbsp Coriander powder
- 3 Green Chillies
- 1/4 cup Curd
- 1 large tomato
- 1 and 1/2 tsp mutton masala or biriyani masala
- Coriander Leaves For Garnish
- Take a pressure cooker and heat in low to medium flame, add 2 tbsp oil to it, add the ingredients listed under to pressure cook one after the other and sauté them each for a few minutes before adding the next one. Finally add water and cover and pressure cook unto 5 -6 whistles or until your mutton is cooked and tender.
- Once the pressure is released, remove the mutton and the juice in it and keep it aside.
- Take the same pressure pan, add oil to it and once hot add finely chopped onions and salt and cook until it is browned.
- Next add the cooked mutton pieces along with its juice and mix it in.
- Next add the spice powders one after the other. (Red chilli powder, coriander powder, green chillies, mutton masala and mix it in the mutton.
- Next add beaten yoghurt/Curd and mix it in, next add one finely chopped tomato and mix it in.
- Cover it partially and cook in medium flame until all the spices are cooked thoroughly.
- When the gravy is done, you’ll see the the mutton pieces are cooked though and the oil is seen on the sides. You can cook it on heat further to make it dry or semi gravy consistency.
- Once done, transfer to a serving bowl and garnish with fresh coriander leaves
Check out my recent recipes below,.
- Vegetarian Thai Green Curry
- Curry Leaf Egg Masala Fry
- Shahi Paneer Gravy
- Mutton Kulambu (With coconut milk)
- Podi Idli Upma