Mutton Tawa Bhuna Masala Recipe | मजेदार मसालेदार मटन तवा भुना मसाला | Chef Sanjyot Keer

By Your Food Lab · 90 min

Ingredients

Instructions

1. Wash the boneless mutton and cut it into small bite-sized pieces.
2. Blend the tomato with the soaked cashews and a little water into a smooth puree and set aside.
3. Heat the oil in a pressure cooker on high. Add the cumin seeds and onions and cook on high until the onions turn light golden brown.
4. Stir in the ginger-garlic-green chilli paste and fry briefly on high.
5. Lower the heat, add the coriander stems and all the powdered spices, then add a splash of hot water. Raise the heat to high and cook the spices 2-3 minutes, until the oil separates.
6. Add the tomato-cashew puree, the whisked curd and salt. Cook on high for 5-6 minutes, until the oil separates.
7. Add the mutton and cook on high for 7-8 minutes, until it releases its moisture.
8. Add hot water to just reach the level of the mutton (it need not be fully submerged). Close the cooker and pressure cook on high for 1 whistle, then lower to medium-low and cook for 10 minutes. Adjust the time according to the mutton's quality.
9. Turn off the heat and let the pressure release naturally. Open, stir, and check that the mutton is tender; if not, cook a few more minutes under the lid. It should be semi-thick.
10. Transfer to a tawa or back into a pan on high heat. Heat the ghee, then add the garlic, green chilli and ginger and sauté 1-2 minutes on high.
11. Add the mutton and cook on high until the gravy reduces and thickens enough to coat the pieces.
12. Taste and adjust the seasoning. Stir in the garam masala, roasted kasuri methi, black pepper and fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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