Curry · Indian · Main Course · Non Vegetarian · Red Meat · Sides · South Indian · Starters

Mutton Chilli Masala……..

Mutton on your mind? No bother if it’s not, it has been on my mind for a while now.. !A few of my friends have been waiting for me to post some Mutton recipes. Back in Glasgow I was unable to do so.I’m not a huge fan of lamb ;), hence you don’t see any lamb recipe’s :). To tell you the truth, after I started my blog, I hardly had a pang to cook lamb.. I do like mutton though, but not as much as I like my fish/chicken curry.

Mutton Chilli Masala...

Since I had not eaten mutton for close to 2 years I had a craving to eat some good mutton. Mum never cooks mutton, so dad instantly said Mutton when I asked him what he wanted me to cook.. 😉Dad sourced some mutton through a friend. Mutton is a tricky meat, well that’s my take on this meat. 

Oops, pardon me for not mentioning it earlier, Goat meat is referred to as Mutton in India. This meat like most red meat takes longer to cook, sometimes unusually long too depending on the type of breed the goat belongs to. Ya well, it took me an hour to cook this meat perfectly, under pressure in a pressure cooker. The things people do to cook & eat certain food.. 😉  What you need while cooking mutton is a whole lot of patience.

Cooking in a kitchen which is not your’s is always tough.. even if its your mum’s kitchen it still is an adventure.. Things have all changed.. it’s not how I remember it… I have to constantly nag my mum to hand me the different ingredients..With all the small tiffs & disagreements in between the cooking, on why things have been moved.. why she does not stock up on certain things anymore.. blah blah.. its sure looks like a battle..! 😉

Finally, I had to do with what she had stocked up in her pantry.. I should not really blame her now for not stocking up on certain ingredients as this new recipe would not have been born else. I won’t complain as my dad loved it.. & I second it.. 🙂 It was perfect with Dosa & with rice.. sadly my bro did not get to taste it. 😀

I’ll let you in on a secret.. this is the second time I cooked Mutton. I have cooked Lamb many times.. 🙂 Well don’t doubt my abilities though. This dish turned out to be perfect & yummy. The curry leaves have their evergreen inviting aroma that draws your hand instantly towards this dish.. the occasional bite into the green chilli bits or the black pepper leave a craving for more & the lovely onion & garlic gravy that envelopes the juicy mutton pieces are just finger-licking good.. !

Mutton Chilli Masala...

I wanted to hold a small bake sale for Christmas.. & the electrical equipment dealers in Karnataka played spoil sport. No dealer has the model in stock or have any clue about the date when they expect the shipment to arrive. Can you believe it!!!?!!. I’m so annoyed.. :(!!!! So all the baking is paused till I get my hands on what I need…

Ingredients: (Serves 3-4)  Preparation Time: 80-90 mins (Excludes time for marination)
Mutton – 500 gms with bones, curry cut, washed & drained
Cloves – 4
Star anise – half of one star
Bay leaves – 1 large leaf, torn into 2-3 pieces
Dried red chilli’s – 3-4 roughly torn, medium-spicy variety, I used the byadge variety
Onions – 1 medium-sized, finely chopped
Ginger – 1 inch piece, finely chopped
Garlic – 1 pod, skin on, bruised using a mortar & pestle
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Freshly ground peppercorns – 1 tsp
Garam Masala powder – 1/2 tsp
Green chilli’s = 2, finely chopped
Curry leaves – 8-10 leaves
White Vinegar – 1.5 tsp
Clarified butter/ghee – 1 tbsp
Salt to taste

Marinate the mutton with turmeric, red chilli, coriander powders, salt & the freshly ground peppercorns for at least 30 mins. Heat the ghee in a pressure cooker pan. Once the ghee melts & heats up, add the dry spices – cloves, bay leaves, star anise along with the red chilli’s. Simmer & let the flavours infuse into the ghee.
Do not burn the ghee or the spices. Next add the bruised garlic & finely chopped ginger. Fry for a minute. Now add onions with a pinch of salt & fry them till they turn translucent.

Now throw in the marinated mutton pieces with any leftover spice powders left. Toss them around for a couple of minutes.
Next add about 400-500ml water, just enough to cover the mutton pieces & let the water bubble. Add salt to taste (Remember that you marinated the mutton with salt, so add accordingly).

Cover the pressure cooker with its lid & insert its weight, maintain the heat at simmer & pressure cook the chicken for at least 6 whistles. Turn off the heat & let the pressure cooker lose its pressure before you open.

Check if the meat is cooked, else close & pressure cook again for a couple more whistles.
Once the meat is cooked, place the cooker back on heat again, without the lid & simmer. There would be a good amount of water left back in the pressure cooker. Add the finely chopped green chilli’s, garam masala, vinegar & check & adjust the salt. (If you want spice up the curry some more, add more green chilli’s).

Tip: If you like a wee bit more vinegar in your food then add another tsp.

Now its your call if you need this dish as a curry or as semi-gravy. Based on your choice, let the curry simmer or turn off the heat. Throw in the curry leaves just before you turn off the heat.

Mutton Chilli Masala...

How I ate it..
Hot, as an accompaniment with boiled rice for lunch & then the left overs with some Dosa for breakfast… 🙂 slurp..! This dish will be perfect with some sanna’s or Idli’s & chapatis’ too.. Take your pick.. !

K is away with my laptop. I only managed this one pic. More to be uploaded soon.. 🙂

Tip: The leftovers taste better than the freshly cooked curry.. 😉 So make sure you have some left over for the next day.. !!! Also make sure you heat the leftover curry before you eat it, since the ghee & the fat from the meat tend to solidify.

You may also enjoy – Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean styleKori Ghassi/Mangalorean style chicken curryChicken Stew – Kerala StylePudina/Mint Chicken with hints of CilantroDukra Maas – as they call it in Mangalore; the best Pork curry ever!!! etc.

8 thoughts on “Mutton Chilli Masala……..

  1. Hi Anitha,
    I was actually surprised to find that mutton is not common in US. Lamb is not for me… so I really enjoyed this post from you!
    I am also loving all the stainless steel utensils you photograph your food in nowadays. Reminds me of home 🙂 When my mom visited us here, all I wanted her to bring were some steel tumblers and bowls!


    1. Mutton is uncommon in the US as well? Oh that’s a shame..!

      I’m in my mums place .. Hence I have the luxury to use these steel vessels for my clicks.. I was waiting to get my hands on these too.. 🙂


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