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Ingredients
Mutton with bone - 500 gms
Onion chopped - 2 cup
Tomato - 1/2 cup
Giner garlic paste - 1 tsp
Sambar powder - 1/2 tsp
Chilli powder - 1 tsp
Pepper powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaf - 10 leaves
Mint leaf - a string
Corriander leaf - a string
Salt - 1 tsp
Cinnamon - 1 stick
Clove - 5 nos
Fennel seeds - a pinch
Oil - 5 tsp
Water - 1 cup
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Preparation Method
Pressure cook mutton along with a cup of water, 1/2 tsp ginger garlic paste and 1/4 tsp turmeric powder, for 3 whistles.
Heat oil in a pan, reduce the heat to low and add clove, cinnamon, and fennel seeds when they trun brown add the chopped onions, tomatoes, ginger garlic paste, mint leaves, curry leaves and corriander leaves. Adjust the heat to medium and fry for 2 min. Add sambar powder, chilli powder, pepper powder, garam masala, turmeric powder, salt and the broth (water) left out from pressure cooking the mutton. Cover the pan and cook in medium flame for 10 min, stir the masala and add the cooked mutton, cover it again and cook in low flame for 20 min. Mutton masala is done. You can adjust the consistancy of the masala by adding more water if you want it loose or fry it up a little bit if you want it thick.
Other names/spelling variations: Mutton Masala, Kari Masala,
Aadu is goat in Tamil language. Mutton is made from goat meat. Kari is goat meat.
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