Why This Mutton Masala is Your Holi Winner Dish, See Recipe

Listen, this isn’t your everyday mutton curry. It’s a proper festive dish. We’re talking about a rich, spicy gravy that’s just perfect for the colourful vibes of Holi. The best part? You can make it right in your own kitchen. No fancy restaurant needed. Imagine the aroma filling your house, the tender mutton melting in your mouth, and your friends and family going, “Wow, this is something else!” That’s the magic we’re aiming for.

Getting Your Ingredients Sorted

Now, let’s talk about what you’ll need. We’re keeping it simple, but we’re not skimping on flavour. Grab about 700 grams of fresh mutton, nice and clean. Then, you’ll need some key spices: a tablespoon of fennel, two teaspoons of coriander powder, a teaspoon each of turmeric, chilli, and Kashmiri red chilli powder. Don’t forget cumin, cardamom, an inch of ginger, a green chilli, and a good amount of finely chopped onion and tomatoes. Two tablespoons of ginger-garlic paste and a teaspoon of flour will help thicken the gravy. A bit of kewra and rose water at the end will lift the dish to another level.

The Cooking Process, Step by Step

First things first, wash your mutton and pat it dry. Chop your onions, ginger, and garlic nice and fine. Now, heat some ghee in a heavy-bottomed pan or lagan. Toss in your whole spices – cloves, black pepper, mace, bay leaf, and cardamom. Let them sizzle and release their aroma. Add your ginger-garlic paste, then the chopped onions. Fry the onions till they’re a lovely golden brown. Now, add the mutton and stir it well with the spices. Let it cook till it gets a light golden colour. This step is important for sealing in the flavour.

Building the Flavour Base

Next, add your powdered spices – paprika, mutton curry powder, and coriander powder. Keep stirring for about five minutes to let the spices cook properly. Pour in some mutton stock and let it simmer on low heat for about two hours. This slow cooking is what makes the mutton super tender. Once the mutton is cooked and the gravy starts to thicken, add some curd, tomato puree, and salt. Cover the pan and let it cook for another 10-15 minutes. This is when the flavours really come together.

The Finishing Touches and Serving

With the curry almost done, add a few drops of kewra and rose water. Let it cook for another ten minutes. Taste it and adjust the seasoning if needed. Now, for the final touch, garnish with fresh coriander leaves. Serve your delicious Mutton Masala hot with naan, roti, or rice. Believe me, the combination of the spicy curry and soft bread or rice is absolutely heavenly. Your guests will be asking for the recipe, and you’ll be the star of the Holi celebrations.

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