Khara Masala Mutton

16 February 2015

Khara Masala Mutton

Khara Masala Mutton

16 February 2015
Prep Time
Cook Time
4 Person

This got to be one of the amazing mutton dishes that I have cooked so far. Some days everything goes right. Today has been that with this mutton. I suppose with practice one gets better.

I am a reluctant cook. I am always looking for ways to cut short my cooking time. The original recipe was for a little over an hour. And like always I didn't have that much time neither didi I wanted to spend that amount of time in the kitchen on a Friday night.

Khara Masala means whole spices. I have done a Khara Masa chicken earlier, but different spices. But this has come out really succulent, and finger-looking good. I would say whatever you are doing, if you are reading this now, get some mutton and cook this right away.


Utensil/ Appliance


Mutton: 500g (mixed cut, preferably with a little fat)

Oil: 1 tbsp + 3 tbsp

Onions: 2 medium sliced

Ginger: 1 tsp cut into julienne (thin matchsticks)

Garlic: 1 tsp julienned (thin matchsticks)

Spices: 6 whole red chillies + 3 cardamom pods + 2 cinnamon sticks + 6 black peppercorns + 3 cloves

Water: 1/2 cup + 1/2 cup

Green chillies and fresh coriander for garnish


In the pressure cooker, add the 1 tbsp oil and heat. Then add the mutton pieces a few at a time with 1/2 tsp salt and lightly fry them for 2-3 minutes. Add 1/2 cup of water, close the cooker and cook to one whistle, turn the heat down and simmer for 5 minutes. This helps to precook the meat and to basically cut down on cooking time.

In the meanwhile heat the rest of the oil in the frying pan and lightly brown the onions. Add half the ginger and garlic and stir in rest of the spices. Stir for a few minutes or till fragrant. Then add the mutton and mix well. Fry on medium heat for 5 minutes then add the mutton stock. Bring to boil, lower the heat, cover and cook for 25 minutes, stirring occasionally. Add 1/2 cup more water if it gets too dry. Add the rest of the ginger and garlic stir for 1 minute. Serve hot with roti garnished with chopped green chillies and coriander.