Restaurant-style mutton masala recipe with step by step pictures. Mutton masala is a delicious Indian style lamb or goat meat curry. Mutton(lamb or goat meat), whole spices, ginger-garlic paste and garam masala powder are required for making this recipe. Originated in royal Mughlai kitchen and passes on to Indian cuisine. It is generally served with rice, roti or chapati, however, it also tastes delicious if serves with biryani, pulao, lachha paratha, naan, kulcha even tandoori roti or rumble roti too.
Restaurant-style mutton masala is such a delicious and yummy mutton curry that everyone wants to make it at home. Though using almost the same ingredients, don’t get an exact restaurant-style taste, right? So something must be special in restaurant-style recipes, so let’s try to find out that secret.
Actually, more than ingredients, their cooking technique generally brings that mouthwatering taste. That mostly makes the difference between our homemade and restaurant-style mutton masala recipes.
Even people say authentic taste can not be made without using a kadai/pan. However, that is also just a myth about this recipe. Without using a kadai, my pressure cooker brings the same taste contains in the authentic restaurant-style recipes even in less time.
Pro tips for making restaurant-style mutton masala recipe
- Actually, that restaurant-style taste depends on few things- 1. how long frying the onion, 2. how long roast the tomato and curd, 3. how long roasting ginger-garlic paste, 4. how to long roast the dry masala(including red chilli powder, Kashmiri red chilli powder and coriander powder) in oil and lastly 5. how long roast the mutton. If any one of these ingredients is not perfectly roasted then a raw smell will exist and won’t get that restaurant-style taste. And I hope my step by step recipe will help you to do it perfectly.
- If before perfect frying of onion other ingredients are added to the oil, not only its raw smell, even the crunchiness of onion will also exist and never allow it to meltdown in the gravy. If tomato-curd- green chilli- ginger-garlic paste are not perfectly roasted in oil then also the raw smell of these spices exist and spoil the taste of the gravy. Even dry spices like chilli powder, Kashmiri red chilli powder and coriander powder need to roast well to avoid its raw smell into the gravy. Even perfectly roasting meat is one more crucial task for making this recipe.
- That means the secret lies in roasting all ingredients till the oil is separated from it. Though more roasting may cause burning of the masala and as a result, the gravy may get bitter in taste.
- Even the ratio of mutton and the spices used in this recipe should be perfect, as that is one more secret to get a restaurant-style taste. If you use more masala (paste or powder) can spoil the taste of the gravy. As the same method can be used in making chicken masala too, however, the quantity of masala will be less than this recipe.
- Even using whole spices in oil plays one more most important role, as in this step, whole spices release their flavour in oil to make a flavoursome gravy.
- Though if you want to have a Punjabi restaurant or street-side Dhaba style taste, then must use Kasturi methi and cook it in mustard oil.
- Generally in restaurants, mostly curry cut mutton is used for making this recipe. However, you can use boneless mutton too if wants to cook in it kadai. Though a perfect combination of boneless pieces along with bone pieces, and Nalli pieces are best for making this recipe. And for that choose the run or front leg portion of lamb or goat meat. Though you may use chops or ribs pieces too. As I used in making my mutton chops fry recipe and Kolkata style mutton chaap recipe.
- Must add the salt when the mutton is perfectly roasted in masala and starts releasing oil.
Though my own addition of a teaspoon of desi ghee at the last of this recipe makes it more scrumptious. However, I do not have any idea that ghee is really used in restaurants or not.
If you love mutton then must try this restaurant-style mutton masala recipe at your home and please write down your feedback in the comment section below. I hope my step by step recipe will help you to make it at its best. Enjoy this mutton curry with plain rice/ghee rice, roti, chapati or even with biryani or pulao. I mostly have it with my Bengali biryani and it tastes delicious, though you may try it with Hyderabadi biryani or Lucknow biryani too.
You may check my Bengali biryani and pulao recipes from my blog post to serve with this dish – Kolkata style chicken biryani, Kolkata mutton biryani, Bengali white pulao(with vegetables), Bengali sweet yellow pulao.
Even I am sharing few more mutton recipes from my blog, Bengali Mutton kosha, Kashmiri mutton rogan josh, Mangalorean mutton ghee roast, Awadhi style mutton kofta curry recipe. You may also try out a delicious starter Mutton seekh kabab recipe along with this dish.
Restaurant-style mutton masala recipe
- 650 gm Mutton(curry cut pieces)
- Half lemon juice
- 3 onion finely sliced
- One tomato(medium)
- 1 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp Kashmiri red chilli powder
- 1 tsp chilli powder
- 3 green chillies
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1/2 tsp salt
- 12-15 tbsp vegetable oil
- 1 tsp ghee
- A handful of chopped fresh coriander
Whole spices required for this recipe
- 1-inch cinnamon stick
- 2 green cardamom
- One black cardamom
- 8 black peppercorn
- 4 cloves
- One bay leaf
- A pressure cooker
- A wooden spatula
Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins
Served for: 4 people
Author: Moumita Paul
How to make restaurant-style mutton masala recipe with step by step pictures
- Take mutton(use curry cut pieces, along with bone and boneless meat), clean and wash it thoroughly and drain it well. Mix it with half lemon juice and mix it well.
- Cut the onion into fine slices and by using a grater, make the ginger garlic paste.
- In a small grinder jar, add one medium-size tomato(cut into pieces for smooth grinding) and 3 green chillies. Grind it well to make a smooth paste out of it.
How to make mutton masala
- Heat a pressure cooker, add vegetable oil to it, let the oil gets hot. Add the whole garam masala to the hot oil. Let the spices splutter, then add finely chopped onion to the cooker.
- Fry the onion till gets soft and golden brown in colour, then add the tomato-green chilli paste to the pan. Stir it well. Saute it till the raw smell of tomato goes off. Then add ginger- garlic paste to the cooker, stir it well. Again saute it till its raw smell goes off.
- Then add spicy red chilli powder, Kashmiri red chilli powder, turmeric powder, coriander powder, stir it well. Cook it for few mins, then add well-beaten curd to the masala and again mix it well and saute it for some time.
- Saute until oil separates from the masala, then add the meat to the cooker and mixed it up with the other masala. Stir it frequently to avoid sticking it to the bottom of the pressure cooker.
- When the meat releases the oil too then only add salt and mix it well. After cooking for few more mins, add the water to it. Stir it well. Let the gravy boil.
- Once the gravy starts boiling, then close its lid and reduce its flame to its minimum and cook it for 10-12 mins on slow flame.
- Then raise the flame to high and let the pressure cooker blows 2 whistles. Turn off the heat, wait till the cooker automatically release its pressure.
- Once the cooker releases its pressure, remove its lid and check the meat is perfectly cooked or not.
- Then again turn on the heat, keep it on high flame and reduce the gravy for the right consistency. Stir it frequently to avoid burning from the bottom. In the meantime, add one tsp of ghee and 1/2 tsp of garam masala powder.
- The gravy should reach its right consistency when bubbles come on the surface of the gravy, indicates the gravy is just right, not too soupy or nor too dry. Basically, we need a semy gravy, which is perfect to have with roti, paratha, chapati, biryani, naan or kulcha. Then add a handful of chopped coriander leaves from the top of the gravy. Mix it well. And our restaurant-style simply yummy mutton masala is ready to serve, serve it hot directly from the pressure cooker.
- Nalli pieces and pieces with bones always taste more delicious than the boneless pieces, as the bone adjacent meat is soft and juicy than the solid meat. So it is best to use in making any mutton recipes.
- Even you can make this recipe in a pan, though the method is the same however takes a long time.
- When adding whole spices in oil be very careful as it splutters(especially black cardamom, green cardamom and black pepper) and may cause burning your skin. Even you may little crush it though before adding it oil or just after adding the whole spices, close the pressure cooker lid immediately.
- Here I have added red chilli powder as per my requirement, you may use it according to your taste. Even you may use slightly more Kashmiri chilli powder to bring more red colour to this gravy.
- Ghee is not mandatory but it makes this curry just delectable.
- You may try this recipe with any kind of red meat, like lamb, goat or beef.
- After cooking, you may store this mutton curry in the refrigerator in an airtight container for 3-4 days. Don’t store it for more days as may lose its original taste.