Post Eid Celebrations are still on. With plenty of mutton left in my freezer, I’m just looking out for different recipes that can be made at home to please my family and guests. Today on my list is Mutton Khada Masala. Khada Masala in hindi means whole spices. In this ancient recipe, Mutton is marinaded in Yogurt and then cooked with whole ginger garlic and sliced onions along with handpicked whole spices. This recipe sounds easy but takes a lot of time to cook, though there are many short cuts these days like pressure cooking etc but believe me that fails to give the authentic taste that you’ve been looking for. Check out the recipe below and whenever you make it don’t forget to drop a feedback below in comments. I’d love to hear from you…as always! 😊
To make Mutton Khada Masala first wash mutton nicely and marinade with curd, coriander powder, red chilli powder, turmeric and salt. Add 2 tbsp mustard oil and mix well. Cling wrap the bowl tightly and refrigerate for around 3-4 hours. To make mutton khada masala, heat mustard oil in a thick bottomed pan and temper it with whole spices mentioned above. Add whole ginger slices and garlic cloves in hot oil and fry till golden. Now add sliced onions and mix well. Cook till onion starts sweating and raw smell goes off. Take the marinaded mutton and add into the wok along with some green chilies. Mix well and cook on high flames till the water from curd dries up and oil starts leaving the sides. If you see less oil them you can add some from the sides and mix well. The entire process is a bit time taking and gradually you will find nice bhuna mutton. Adjust salt as needed and add ltitle Luke warm water into the wok to make a thick gravy. By now mutton should be semi cooked. If not, then you may add 3-4 big cubes of raw papaya. This will help mutton cook faster. Mix the masala with the mutton nicely and close the lid. Let it cook for another 20-30 mins or more till the mutton is tender. Mutton Khada Masala is slightly thick in texture so adjust accordingly. Turn off the gas and garnish with fresh coriander and some chopped green chilies. Serve hot with Roomali roti or rice along with your favorite Raita.