Red Meat Masala

Red meat is the meat of non-bird mammals which is normally red as compare to white meat. Stir the spices in a frying pan, add mutton pieces with other spices and “Red Meat Masala” and simmer for 15 to 20 minutes until the meat is cooked through and sprinkle fresh coriander leaves before serving dish.
Red Meat Masalar is a blend of over 10 to 12 spices that goes into making a meat dish. Traditional Indian meat preparation is acutely spicy. our home made blend of spices adds a natural dark color to the meat dish. This blend is used in every Indian Meat preparation of lamb to Red meat. Red Meat Masala is balanced to give just the right color, aroma, hotness and taste.

Instructions :

1. Add turmeric and 1 teaspoon salt to the mutton or lamb and rub all over. Set aside while you prep everything else
2. Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute. Add two green chillies, onions and ginger garlic paste. Cook this for 10-12 minutes stirring occasionally till the onions are a deep brown.
3. Add tomatoes, coriander powder, Red Meat Masala and the remaining salt and cook for 5 minutes till the tomatoes break down slightly.
4. Stovetop Pressure Cooker: Add mutton, potatoes and two cups of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 20-25 minutes (5- 6 whistles).
5. Instant Pot: If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressurenand let the pressure release naturally or manually release the pressure after 15 minutes.
6. Once the pressure is released, open the lid and switch on the flame again. Add more water if the gravy is too thick. Stir in garam masala, kasuri methi (if using), remaining green chillies, ginger and ghee and simmer for another 3-4 minutes.
7.  Check and adjust seasoning. Let the curry rest for 15 minutes before serving.