Mutton Saaru
- 75 min
- hot
- Serves 4
Mutton saaru is a thin Karnataka gravy of mutton with onion, tomato, Cookd Mutton Masala and coconut paste. Spicy, serves 4, about 75 minutes in a cooker.
You’ll need: Pressure Cooker
Good for: Bakrid, Party
Ingredients
Coconut (Grated), For Grinding50 grams
Water, For Cooking400 ml
Oil3 tbsp
Cinnamon2 grams
Cloves1 grams
Fennel Seeds1 tsp
Onion, Finely Chopped2
Curry leaves4 grams
Green Chilli, Slit12 grams
Ginger Garlic Paste, Paste16 grams
Tomato, Chopped2
Turmeric Powder1.5 grams
Red Chilli Powder3 grams
Cookd Mutton MasalaSalt1½ tsp
Mutton, With Bone500 grams
Coriander Leaves, Chopped10 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 400kcal | 1600kcal |
| Protein | 28g | 112g |
| Carbohydrate | 16g | 64g |
| Fat | 26g | 102g |
| Fibre | 5.3g | 21g |
| Sugar | 4.7g | 19g |
Cookd masalas for mutton
Method
Get ready by draining the mutton and keeping it separate. Peel and finely chop the onions. Rinse the tomatoes, green chillies and coriander leaves; chop the tomatoes and coriander leaves, and slit the chillies. Grind the grated coconut with 50 ml water in a mixie to a smooth paste. Wash your hands after handling the mutton.
Heat the oil in a pressure cooker on medium flame for 1 minute until hot. Add cinnamon, cloves and fennel seeds, and let them sizzle for 30 seconds. Add onion, curry leaves and green chilli, then fry for 5 to 7 minutes until the onion is light golden.
Add ginger garlic paste and fry on medium flame for 1 to 2 minutes until the raw smell goes. Add tomato, turmeric powder, red chilli powder, Cookd Mutton Masala and salt. Cook for 5 to 6 minutes until the tomato is soft and the oil starts to show.
Add the mutton and fry on medium flame for 5 minutes until the outside changes colour and the masala coats the pieces.
Add the water for cooking the mutton and mix well. Close the cooker and pressure cook on medium flame for 5 whistles. Let the pressure release naturally for 10 to 15 minutes. Open and check that the mutton is tender, a fork enters easily and there is no raw pink meat near the bone; if it is still firm, pressure cook for 2 more whistles.
Add the coconut paste, the water for adjusting consistency, coriander leaves and the remaining salt. Boil on medium flame for 8 to 10 minutes until the gravy blends well and remains thin. Taste and turn off the flame.
Before you start
- How long does Mutton Saaru take?
- 1 hour 15 minutes from start to finish. That is 15 minutes of preparation and 1 hour of cooking.
- How many people does Mutton Saaru serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mutton Saaru vegetarian?
- No, it contains meat or fish.
- Is Mutton Saaru spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mutton Saaru?
- 33.2 grams Cookd Mutton Masala, 500 grams Mutton, 50 grams Coconut (Grated), 2 grams Cinnamon, 1 grams Cloves, 4 grams Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Mutton Saaru?
- Yes, this one is cooked under pressure.
- How many calories are in Mutton Saaru?
- About 400 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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