Mutton Masala
Category: Spices
Short Details
Mutton Masala 10g. 50g. 100g.
Usage
In all mutton preparations requiring a dark gravy.
A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially mutton. Since Indians love their mutton really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
To cook 500 gms. of mutton. Grind to fine paste 2 onions. Mix with 1 tsp Ginger/Garlic paste. Add salt and 4 tbsp strained curd. Marinate cleaned and cut mutton pieces with mixture. Keep for 2 hrs. Heat 4 tbsp oil, fry till crisp 2 sliced onions. Add marinated mutton, 3 tsp Etiyash Mutton Masala. Stir for 5 mins. Add 2 cups water. Pressure cook for 10 mins.
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