Mutton Chilli

Mutton Chilli
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Indian cuisine is so full of variety and flavors. So many different cultures, all with their unique ways of using the same ingredients, and different methods of cooking – there is always a lot to experiment and learn. This is a Goan – Manglorean recipe for Mutton Chilli given to me by one of our old family friends.

The original recipe was prepared using pork, but I have often made it with Mutton simple because I love it!! For those of you who are not familiar, Mutton is same as lamb but a more mature meat – Goat or an older sheep basically. But somehow that makes the picture of a cute white goat pop up in front of my eyes, and makes me feel bad… So we will stick to Mutton for this Chilli.

DifficultyBeginner
Prep Time30 minsCook Time30 minsTotal Time1 hr


Yields1 Serving

Ingredients

 ¼ tsp mustard seeds
 ¼ tsp fenugreek seeds
 1 stick cinnamon
 2 cloves
 5 peppercorns (quantity can be altered according your preference for spice)
 3 tsp red chilli powder (Kashmiri chili powder is preferable)
 2 tsp coriander powder
 ½ tsp turmeric powder
 ¼ tsp garam masala powder
 3 big onions
 2 tomatoes
 1 kg Mutton (with bone) cut into small pieces (Boneless mutton can also be used)
 6 cloves of garlic – chopped
 ½ inch piece Ginger – chopped
 ½ tsp ginger garlic paste
 Vinegar as per taste
 Salt
 Olive Oil
Directions in a nutshell
 In a pan roast the mustard seeds, fenugreek seeds, pepper seeds, cinnamon and cloves for one minute till it turns brown. Make sure to do this on a low flame, as they can burn fast, and keep stirring. Once done, remove it and set aside to cool.
 In the same pan roast the chilli, coriander, turmeric and garam masala powder till it turns brown.
 In a grinder, add chopped onion chopped tomato the roasted whole spices and spice powders. Grind to a fine paste by adding vinegar while grinding (avoid adding water).
 To marinate the mutton, mix it in a cooking pot with chopped onions, tomatoes, garlic, ginger, ginger garlic paste, the ground mixture from the above steps, salt and mix well. Keep it aside for an hour.
 After an hour set the cooking pot directly on the stove on a low flame, add around 2-3 tsp of olive oil, give it a stir and let it cook.
 Once done garnish it with coriander leaves and serve with rice.


Directions

1

It is not very complicated but the needs a bit of prep work, i.e. dry roasting and grinding spices. Firstly, roast mustard seeds, fenugreek seeds, pepper seeds, cinnamon and cloves for one minute on low flame till it turns brown and set aside to cool. Next, dry roast the chilli, coriander, turmeric and garam masala powder till it turns brown. Lastly, grind all the above along with onion, tomato and vinegar. Do not add water.

2

You can use the meat with bone or boneless (personally I prefer with bone as it adds to the flavor and texture). If using pork, make sure to use pork with some skin, as the natural fat released from the skin, adds to the taste. To marinate the meat –- in the cooking pot put the mutton, remaining chopped onions, tomatoes, chopped garlic and ginger, ginger garlic paste and the ground mixture from step 1 and mix well. Keep it aside for an hour.

3

After an hour keep the cooking pot directly on the stove on a low flame, add around 2-3 tsp of olive oil, give it a stir and let it cook.

Ingredients

 ¼ tsp mustard seeds
 ¼ tsp fenugreek seeds
 1 stick cinnamon
 2 cloves
 5 peppercorns (quantity can be altered according your preference for spice)
 3 tsp red chilli powder (Kashmiri chili powder is preferable)
 2 tsp coriander powder
 ½ tsp turmeric powder
 ¼ tsp garam masala powder
 3 big onions
 2 tomatoes
 1 kg Mutton (with bone) cut into small pieces (Boneless mutton can also be used)
 6 cloves of garlic – chopped
 ½ inch piece Ginger – chopped
 ½ tsp ginger garlic paste
 Vinegar as per taste
 Salt
 Olive Oil
Directions in a nutshell
 In a pan roast the mustard seeds, fenugreek seeds, pepper seeds, cinnamon and cloves for one minute till it turns brown. Make sure to do this on a low flame, as they can burn fast, and keep stirring. Once done, remove it and set aside to cool.
 In the same pan roast the chilli, coriander, turmeric and garam masala powder till it turns brown.
 In a grinder, add chopped onion chopped tomato the roasted whole spices and spice powders. Grind to a fine paste by adding vinegar while grinding (avoid adding water).
 To marinate the mutton, mix it in a cooking pot with chopped onions, tomatoes, garlic, ginger, ginger garlic paste, the ground mixture from the above steps, salt and mix well. Keep it aside for an hour.
 After an hour set the cooking pot directly on the stove on a low flame, add around 2-3 tsp of olive oil, give it a stir and let it cook.
 Once done garnish it with coriander leaves and serve with rice.

Directions

1

It is not very complicated but the needs a bit of prep work, i.e. dry roasting and grinding spices. Firstly, roast mustard seeds, fenugreek seeds, pepper seeds, cinnamon and cloves for one minute on low flame till it turns brown and set aside to cool. Next, dry roast the chilli, coriander, turmeric and garam masala powder till it turns brown. Lastly, grind all the above along with onion, tomato and vinegar. Do not add water.

2

You can use the meat with bone or boneless (personally I prefer with bone as it adds to the flavor and texture). If using pork, make sure to use pork with some skin, as the natural fat released from the skin, adds to the taste. To marinate the meat –- in the cooking pot put the mutton, remaining chopped onions, tomatoes, chopped garlic and ginger, ginger garlic paste and the ground mixture from step 1 and mix well. Keep it aside for an hour.

3

After an hour keep the cooking pot directly on the stove on a low flame, add around 2-3 tsp of olive oil, give it a stir and let it cook.

MUTTON CHILLI

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