This recipe has the name ‘easy’ due to the fact that it does not need any chopping and frying of onions which many of them find it difficult and also dislike. So there is no need of shedding tears while chopping and spending lots of time in getting that perfect color of the fried onion. Also, there is no need for any fresh tomatoes instead of which I have used tomato ketchup to compensate for the sweetness of fried onion as well as the sourness from tomatoes.
I came across this recipe while watching a video on YouTube by Sara’s Kitchen by the name Hyderabadi Shahi Mutton. For some reason, I did not want to use the same name of the dish so I chose to just call it Easy Mutton Masala. In the original recipe, we are required to marinate the Mutton for 3 to 4 hours. I am sure the marination will enhance the flavors, but even without marinating, the results were excellent. So if you have time to spare or if you are preparing in advance, you can very well marinate it or just go ahead and make it instantly like I did.
Quick & Easy Mutton Masala
This is a very easy and no-fuss recipe of a mutton curry which does not require any tedious job of chopping and frying onion or tomatoes.
Ingredients
- 1 kilogram mutton pieces
- 3 tablespoon yogurt
- 1 tablespoon ginger & garlic paste combined
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon black pepper powder
- 1 tablespoon red chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon lemon juice
- 3 or 4 green chilies sliced in half
- ½ cup chopped coriander leaves
- 5 tablespoon cooking oil
- Salt to taste
Instructions
- Heat oil in a pressure cooker.
- Add mutton pieces and fry on medium-high heat for 2 minutes.
- Now add yogurt, ginger & garlic paste, red chili powder, coriander powder, turmeric powder, garam masala powder, black pepper powder, red chili sauce, soy sauce, tomato ketchup, lemon juice, and salt.
- Stir well so that all the spices combine well with the mutton pieces and cook for 2 minutes. Add 1 cup water and close the lid.
- Pressure cook the mutton on medium heat for 10 to 15 minutes. (do not cook on high heat as the sauces might stick to the bottom and burn the curry) Release the pressure and check if the mutton is cooked. If not, continue to cook for 5 more minutes or till it is fully done.
- Cook the curry without lid again for 5 minutes or till all the water dries up and you get a nice thick gravy.
- Finally, add green chilies and coriander leaves and cook for 1 minute.
- Serve hot with roti, bread, or naan.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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