Mutton Peas Masala

Are you looking for a hearty and delicious meal that is perfect for any occasion, be it a party or a family dinner? Look no further than Mutton Peas Masala! This dish is packed with protein from both mutton and peas, making it a complete and satisfying meal that will keep you full for hours. Making Mutton Peas Masala at home is not only easy, but it is also a fun and enjoyable cooking experience. 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 twist on the traditional recipe, you can also try making Mutton Peas Masala with minced mutton. This will give the dish a unique texture and flavor that is sure to be a hit with everyone at the table. So, gather your ingredients, dust off your apron, and get ready to cook up a storm with this delicious Mutton Peas Masala recipe! And don't forget 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 tbs 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 bayleaf
• 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 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!