Authentic Mutton Masala Recipe – Green Pea & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Masala Recipe – Green Pea & Spice Blend

Introduction

There’s just something about a rich, flavorful mutton masala that feels like a warm hug on a plate, isn’t there? This recipe is one I’ve been perfecting for years – it’s the kind of dish my family always requests, especially during celebrations. It’s a little bit of effort, but trust me, the incredible depth of flavor is so worth it. We’re talking tender mutton, a beautifully spiced gravy, and a touch of sweetness from peas. Let’s get cooking!

Why You’ll Love This Recipe

This Mutton Masala isn’t just a meal; it’s an experience. It’s deeply aromatic, incredibly satisfying, and perfect for a cozy night in or a festive gathering. You’ll love how the spices bloom in the hot oil, creating a base that’s simply divine. Plus, the addition of green peas adds a lovely freshness and texture.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 Tbsp Oil
• 1 Bay Leaf
• 1 inch Cinnamon Stick
• 1 Black Cardamom
• 2 Green Cardamom
• 2 Whole Cloves
• 1 large Onion
• 2 tsp Ginger, minced
• 2 tsp Garlic, minced
• Green Chilies, to taste
• ½ tsp Turmeric Powder
• Red Chili Powder, to taste
• Salt, to taste
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 large Tomatoes
• 1 pound Ground (Minced) Mutton
• ½ cup Frozen Green Peas
• ½ tsp Garam Masala
• ½ cup Water

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Whole Spices: Don’t skip these! They’re the foundation of the flavor. Gently heating them in oil releases their essential oils, creating a fragrant base.
• Mutton Cut: I prefer using minced mutton (keema) for this recipe, as it cooks quickly and absorbs the flavors beautifully. Shoulder or leg of mutton, cut into small pieces, also works wonderfully.
• Garam Masala: Garam masala blends vary regionally. Some are warmer, some are more floral. Feel free to use your favorite blend – it adds a personal touch! My grandmother always added a pinch of nutmeg to hers.
• Onion Caramelization: This is key. Slow and steady wins the race here. Don’t rush the caramelization process; it develops a deep, sweet flavor that’s essential to the masala.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a heavy-bottomed pan or pot over medium heat. Add the bay leaf, cinnamon stick, black cardamom, green cardamom, and cloves. Let them sizzle for about 30 seconds, until fragrant.
2. Now, add the chopped onion and a pinch of salt. Salt helps draw out the moisture and speeds up caramelization. Cover the pan and cook for about 15 minutes, stirring occasionally, until the onions are a deep golden brown. Patience is a virtue here!
3. Stir in the minced ginger and garlic. Cook uncovered for about 5 minutes, stirring frequently, until golden brown and fragrant.
4. Add the green chilies and tomato puree. Simmer, covered, for 10 minutes, or until the oil starts to separate from the masala. This is a sign that the tomatoes are cooked through and the flavors are melding.
5. Time for the dry spices! Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute or two, until fragrant.
6. Transfer the masala to a pressure cooker. Add the minced meat and cook for a few minutes, until the meat changes color.
7. Add the water, seal the pressure cooker, and cook for 1 whistle, followed by 20 minutes on low heat.
8. Once the pressure has released naturally, stir in the pre-cooked green peas and garam masala. Simmer for 2-3 minutes to allow the flavors to combine.
9. Garnish with fresh cilantro and serve hot!

Expert Tips

• Browning the Meat: Don’t overcrowd the pressure cooker when browning the meat. Work in batches if necessary to ensure even browning.
• Spice Control: Adjust the amount of red chili powder to your liking. Start with a smaller amount and add more as needed.
• Fresh Herbs: Fresh cilantro makes all the difference! Don’t skimp on the garnish.

Variations

• Vegan Adaptation: Swap the mutton for plant-based ground meat alternatives like textured vegetable protein (TVP) or soy mince.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ – 1 tsp of red chili powder.
  • Hot: Add 1 tsp or more of red chili powder, or include a few extra green chilies.
• Festival Adaptations: During Eid, some families add a dollop of yogurt to the masala for extra richness. For Diwali, a sprinkle of cashew nuts adds a festive touch.

Serving Suggestions

This Mutton Masala is fantastic served with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple onion salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to meld!

FAQs

What cut of mutton is best for this recipe?

Minced mutton (keema) is ideal for quick cooking and flavor absorption. However, shoulder or leg of mutton, cut into small pieces, also works well.

How can I adjust the spice level to my preference?

Adjust the amount of red chili powder. Start small and add more to taste. You can also control the heat by adding or removing green chilies.

Can I make this mutton masala ahead of time?

Yes! You can prepare the masala base (up to step 5) a day in advance and store it in the refrigerator. Add the meat and continue with the recipe when you’re ready to cook.

What is the best way to caramelize onions for maximum flavor?

Low and slow is the key! Cook the onions over medium-low heat, stirring occasionally, for at least 15 minutes, or until they are a deep golden brown.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can! Cook the masala in a slow cooker on low for 6-8 hours, or on high for 3-4 hours, until the meat is tender.