Ingredients (for the marination)
500 gms mutton
½ cup hung curd / greek yogurt
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
salt, to taste
Ingredients (for the mysore mutton masala)
½ cup ghee
2 bay leaves
3 green cardamoms
2 black cardamoms
2 star anise
1 cinnamon stick
3 cloves
1 tsp mustard seeds
1 tbsp urad dal
a handful of curry leaves
3 red chilies
3 green chilies
3 medium onions, chopped julienne
1 tbsp ginger
1 tbsp garlic
½ cup tomato puree
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
salt, to taste
¼ cashew nuts
a handful of coriander, chopped, to sprinkle on top
Method
This is the list of ingredients for the mutton marination.
To the mutton, add the yogurt.
Then, add the coriander powder, turmeric powder, red chili powder and salt.
Mix everything together, and let the mutton marinate for at least 2 hours.
These are the ingredients for the mysore masala.
To a pressure cooker, add the ghee.
Then, add the bay leaves, green cardamoms, black cardamoms, star anise, cinnamon stick, cloves, mustard seeds and urad dal.
Next, add the curry leaves.
Add the red and green chilies and sauté everything for about a minute.
Next, add the onions.
And mix them in.
Cook the onions till they turn brown.
Next, add the ginger.
Then, add the garlic.
Cook for about a minute and the add the tomato puree.
Cook the mixture till it thickens, and the water from the tomatoes has evaporated.
Next, add the coriander powder, cumin powder, red chili powder and salt.
Mix the masalas in and add the cashew nuts.
Mix the cashew nuts in and then add the marinated mutton.
Close the lid and let the mutton cook for at least 4-5 whistles or till done. This is how it looks like when done.
Sprinkle with chopped coriander and red chilies on top.
Serve hot.
The mysore mutton masala can be served with the below:
Naan : https://old.desidaawat.com/naan/
Garlic Naan : https://old.desidaawat.com/garlic-naan/
Dahi Vada : https://old.desidaawat.com/dahi-vada/
