In the previous section, I shared a delightful recipe for Chicken Paalak. Now, let me introduce you to Mutton Hara Masala, a dish that is similar yet offers a unique twist to tantalize your taste buds. Mutton possesses an extraordinary ability to absorb the fragrant spices and intricate masalas that come together to create this sumptuous dish.
This recipe is a feast for both the palate and the body, brimming with flavours and nutritional goodness. Picture tender, succulent pieces of mutton soaking in vibrant spinach and fenugreek-infused gravy, each bite bursting with rich, savoury goodness. The combination of the juicy, well-cooked mutton and the earthy, aromatic greens makes this dish irresistibly delicious.
Not only is Mutton Hara Masala a culinary delight but it is also packed with health benefits. With its generous serving of red meat, spinach, and fenugreek, this dish offers a bounty of essential nutrients. You’ll find yourself enriched by an abundance of protein, calcium, iron, and a variety of multivitamins, all coming together to create a nourishing meal that is as wholesome as it is flavorful.
Prep Time – 25 minutes
Cook Time – 60 – 75 minutes ( depending upon the meat )
Serves – 3 to 4
Ingredients :
Mutton ( Goat ) Chops – 450 gm
Onion – 2 pcs ( medium )
Spinach – ½ bunch
Fenugreek – ½ bunch
Green Chillies – 3 to 4
Coriander leaves – small bunch
White Poppy Seeds – 2 tbsp
Ginger – 3 flakes
Garlic – small pod
Mutton Masala – 2 tbsp
Turmeric Powder – ½ tsp
Red Chilli Powder – 2 tsp
Garam Masala – a pinch
Salt – to taste
Butter – 1 tbsp
Oil – 40 ml
Method :
1 ) Soak the poppy seeds in a little water.
2 ) Wash the spinach and fenugreek and boil it for ten minutes.
3 ) Wash the cut the mutton as per choice. Curry cut is usually preferred. Marinate the mutton
with Mutton masala and set it aside.
4 ) Grind Onions, green chillies, coriander, ginger, garlic and poppy seeds to paste.
5 ) Grind Spinach and fenugreek together to a paste and set it aside.
6 ) Fry the Onion and poppy paste till nicely brown. Add the turmeric, and red chilli powder and fry
further for two minutes.
7 ) Add the spinach and fenugreek paste. Add the mutton, and a pinch of garam masala and saute on high flame for five minutes. Add a little water and salt. Cover with lid and let it cook on slow flame. Keep adding a little hot water when necessary.
8 ) Once cooked, add butter and give it a high flame for two minutes. Remove and serve hot
with Roti / Naan / Paratha.
Mutton Chop Hara Masala recipe by Sameer S Nilatkar
