Mutton Masala मटन चांप मसाला masala mutton chops restaurant style chop masala

For Mutton Yakhni

• In a deep bottom handi, add ghee, oil once it’s hot, add cloves, black peppercorns, blackcardamom.
• Add bayleaf, cinnamon stick and let it splutter well.
• Add mutton, ginger garlic paste and saute well on medium flame for 4-5 minutes.
• Add salt to taste, degi red chilli powder, coriander powder and mix it well.
• Add water and mix everything well. Cover it with the lid and simmer it on medium flame for 10-12 minutes.

For Paste

• In a bowl, add onion, ginger, garlic cloves, green chillies, oil, salt to taste, cloves, black cardamom.
• Add fenugreek seeds. Transfer it into a grinder jar and grind it into a smooth paste and keep aside for further use.

For Gravy

• In a shallow handi or pot, add prepared paste and saute it well.
• Keep sauting on medium flame until it’s light brown in color and release its oil.
• Add ghee and saute it well. Add curd, prepared curd mixture and saute it well.
• Add mutton yakhni, cooked mutton and cook for 5-10 minutes on medium flame.
• Add coriander leaves, mint leaves, sugar, lemon juice and mix well.
• Once it’s done transfer it into a serving dish. Garnish it with coriander sprig, sprinkle some prepared masala and serve hot.

For Curd Mixture

• In a bowl, add curd, coriander powder, degi red chilli powder, turmeric powder and mix well.
• Keep aside for further use.

For Masala

• In a pan, add black cardamom, black peppercorns and dry roast on low flame until the spices turn aromatic.
• Transfer it into a grinder jar and grind it into a fine powder. Keep it aside for further use.