Kadai Mutton Masala Fry

Kadai Mutton Masala Fry

Mutton is a meat that is a good choice in a wedding venue as well as in a hospital bed. Being in Hyderabad, the mutton biriyani, mutton haleem, kadai mutton and everything else of mutton has become my favorite meaty treat. I have always been a fan of goat meat than Sheep’s as the flavor is more distinct and the soft meat makes it the right addition for any kind of a treat. The following dish is a slow cooked meaty affair that every non- vegetarian must indulge in.

Ingredients for Marination :

1 Kg mutton (goat-lamb meat)

6 cloves garlic, 1/2 inch ginger, 3 green chillies – grind to a paste

1 large onion – grind to a paste

Meat masala – 4 tsp

Curd – half cup

Salt to taste

Red chilli powder – 2 tsp

Turmeric – 1 tsp

Sugar – 1 and 1/2  tsp

Mustard Oil – 1 tbsp

Mix all the above ingredients and marinate it for minimum 3 hours to overnight.

Ingredients for preparation

2 Large onions – finely chopped

2 Medium Tomatoes – chopped

3 Large potatoes – cut in half

Garam masala – 2 tsp

Mustard oil – 2 tbsp

Salt if required (marination already has salt)

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Process:

Take a large kadai and pour the oil. Heat oil and add the onions. Fry the onions till pink, now add the marinated mutton and mix it. Reduce the flame to medium and stir the mutton. Cook for 10 minutes, keep stirring occasionally. After 10 mins, add tomatoes, garam masala and salt (if needed). Stir the mutton continuously to prevent the masala from getting stuck to the bottom. Keep stirring every 5 minutes, for the next 15 mins. Now, reduce the flame to low, mix the potatoes and cover. Let it cook for a minimum of one hour. Stir the mixture occasionally, every 15 mins. After 1 hour, check if the meat is cooked, if yes, switch off the gas, if not let it cook for another 15 mins. Switch off the gas and let it rest for at least 10 mins. Sprinkle chopped coriander on top and serve with rice or chappatis.

– EB

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