Mutton Peas Masala

Looking for a hearty and delicious meal that's perfect for any occasion, whether it's a party or a family dinner? Look no further than Mutton Peas Masala! This dish is loaded with protein from both mutton and peas, making it a complete and satisfying meal that will keep you feeling full for hours. Not only is it easy to make at home, but cooking can also be a fun and enjoyable experience.

To make Mutton Peas Masala, simply cook the mutton and peas together in a saucepan, and serve with steamed rice or roti for a wholesome and delicious meal. For a unique twist on the traditional recipe, you can also try using minced mutton, which will give the dish a distinctive texture and flavor that's sure to impress.

Whether you're a seasoned cook or a beginner, this recipe is perfect for anyone looking to whip up a hearty and delicious meal in no time. So, gather your ingredients, put on your apron, and get ready to cook up a storm with this amazing Mutton Peas Masala recipe! And be sure to share your thoughts and comments with us after trying it out.

You may also like my other Indian curry recipes such as Bitter Gourd Curry, Egg Omelette Curry, Methi Chicken, Fish Curry, Chicken Curry, Chettinad Chicken Curry, Butter Chicken Masala, Mutton Curry, Crab Masala, Green Chilli Chicken, Coconut Chicken Curry, Channa Masala, Paneer Butter Masala, Paneer Lababdar, Chettinad Egg Masala, Matar Paneer Masala, and Rajma Masala.

Mutton Peas Masala

For cooking mutton

• 1/2 kg mutton without bones
• 1 tbsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1 tbsp ginger garlic paste
• 200 ml water

For masala

• 2 medium-sized onion, chopped
• few curry leaves
• 1 green chilli, splited
• 1/4 ts salt
• 2 tsp ginger garlic paste
• 1 large sized tomato, chopped
• 1 tsp red chili powder
• a pinch of turmeric powder
• 1/4 tsp salt or as needed
• 1 cup frozen peas
• 1/2 tsp garam masala powder
• 1/4 cup thick coconut milk
• chopped coriander leaves for garnishing

To temper

• 3 tbsp olive oil
• 1/2 tsp fennel seeds
• 1 bay leaf
• 1 star anise
• few kal pasi (optional)
• 3 to 4 cloves
• 1 inch cinnamon stick
• 2 green cardamoms

Instructions

1. In a pressure cooker, add mutton, red chili powder, coriander powder, cumin powder, turmeric powder and salt, mix well.
2. Then add ginger garlic paste and mix well and then add water, close the lid and cook over medium heat for 5 to 6 whistles or until fully cooked.
3. Meanwhile, heat a pan with olive oil, when the oil heats, fry fennel seeds, bay leaf, cardamoms, star anise, kal pasi, cloves and cinnamon stick until spluttering.
4. Then add chopped onions, green chilies, salt and curry leaves, fry until browned.
5. Further, add ginger garlic paste, fry until its raw smell is gone.
6. Then add chopped tomatoes, cover and cook until tomatoes become soft.
7. Now add red chili powder, turmeric powder and salt, cook until the oil oozes out from the masala.
8. Then add green peas, mix well and cook for a minute.
9. Further, add cooked mutton with stock (add 1/2 cup water if needed), cover and cook for 10 mins.
10. Then add garam masala, mix well and then add coconut milk, cook until the gravy becomes thick.
11. Finally, add chopped coriander leaves and serve hot!

By Santhi Therese
The Indian Claypot
https://theindianclaypot.com/

In a pressure cooker, add mutton, red chili powder, coriander powder,
cumin powder, turmeric powder and salt, mix well.

Then add ginger garlic paste and mix well

and then add water,

close the lid and cook over medium heat for 5 to 6 whistles or until fully cooked.

Meanwhile, heat a pan with olive oil, when the oil heats, fry fennel seeds,
bay leaf, cardamoms, star anise, kalpasi, cloves and cinnamon stick until spluttering.

Then add chopped onions, green chilies, salt and curry leaves, fry until browned.

Further, add ginger garlic paste, fry until its raw smell is gone.

Then add chopped tomatoes, cover and cook until tomatoes become soft.

Now add red chili powder, turmeric powder and salt,

cook until the oil oozes out from the masala.

Then add green peas, mix well and cook for a minute.

Further, add cooked mutton with stock (add 1/2 cup water if needed),

cover and cook for 10 mins.

Then add garam masala, mix well

and then add coconut milk,

cook until the gravy becomes thick. Finally, add chopped coriander leaves and serve hot!