Kadhai Mutton Recipe, Quick and Spicy Skillet
Mutton in a thick kadhai masala of freshly ground coriander and red chillies, finished with capsicum and tomato.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Grind the masala
Dry roast the coriander, chillies, cumin and pepper for 1 minute. Cool and grind coarsely.
- 03Brown the onion
Heat the oil in a kadhai. Fry the onions until golden. Add the ginger-garlic paste.
- 04Sear the mutton
Add the mutton and cook on high for 8 minutes. Add the tomatoes, turmeric and salt.
- 05Add the masala
Stir in two-thirds of the kadhai masala. Add the water.
- 06Simmer
Cover and cook on low for 40 minutes, or 6 whistles in a pressure cooker, until tender.
- 07Finish
Add the capsicum and the remaining masala. Cook uncovered for 5 minutes. Finish with kasuri methi and coriander.
Questions
Can I add the capsicum earlier?+
Add it at the end to keep its bite. Earlier and it turns soft.
Can I use boneless mutton?+
Yes. Cook for 25 to 30 minutes instead.
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