Mutton Salna
- 85 min
- medium
- Serves 4
Mutton salna, a thin Tamil Nadu mutton gravy with coconut, cashew and Cookd Mutton Masala for parotta. Medium-spicy, serves 4, about 1 hour 25 minutes.
You’ll need: Pressure Cooker
Good for: Bakrid, Party
Ingredients
Mutton500 grams
Turmeric Powder1.5 grams
Salt1½ tsp
Water, For Cooking1000 ml
Coconut, Grated40 grams
Fennel Seeds, For Grinding3 grams
Cashew (half)12 grams
Poppy Seeds, For Grinding1 tsp
Oil3 tbsp
Cinnamon3 grams
Cloves1 grams
Green Cardamom1 grams
Bay Leaves1 grams
Small Onion (Shallots)150 grams
Curry leaves4 grams
Green Chilli, Slit10 grams
Ginger Garlic Paste1 tbsp
Tomato, Chopped150 grams
Red Chilli Powder3 grams
Coriander Powder4.5 grams
Cookd Mutton MasalaCoriander Leaves, Chopped9 grams
Contains: cashew or other tree nuts.
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 | 417kcal | 1668kcal |
| Protein | 29g | 116g |
| Carbohydrate | 18g | 73g |
| Fat | 27g | 106g |
| Fibre | 6.3g | 25g |
| Sugar | 5.3g | 21g |
Cookd masalas for mutton
Method
Get ready by cleaning the mutton, slicing the shallots and chopping the tomato and coriander leaves. Slit the green chillies, grate the coconut and halve the cashews. Keep the curry leaves ready.
Add the mutton, turmeric powder, salt and water to a pressure cooker. Pressure cook on medium flame for 5 whistles until the mutton is cooked through and soft. Let the pressure release naturally for 10 to 15 minutes, until the pin drops.
Add the grated coconut, fennel seeds, cashews, poppy seeds and water to a mixie. Grind for 5 minutes until smooth with no large pieces.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the cinnamon, cloves, cardamom and bay leaf, then fry for 1 minute until they sizzle. Add the shallots, curry leaves and green chillies, and fry for 5 to 6 minutes until the shallots turn light golden.
Add the ginger garlic paste and fry for 2 minutes until the raw smell goes. Add the tomato, red chilli powder, coriander powder, Cookd Mutton Masala and salt. Cook for 5 to 6 minutes until the tomato is soft and oil shows at the sides.
Add the water and the pressure-cooked mutton with all its cooking liquid. Mix well and boil on medium flame for 8 minutes until the gravy reduces slightly but remains thin.
Add the ground coconut paste and mix well. Simmer on low flame for 8 to 10 minutes until the gravy thickens slightly and the raw coconut smell goes. Do not boil hard after adding the paste.
Add the coriander leaves and simmer for 1 minute until the salna is hot and flowing. Switch off the flame and rest the salna for 5 minutes. Serve with parotta, chapati or rice.
Before you start
- How long does Mutton Salna take?
- 1 hour 25 minutes from start to finish. That is 20 minutes of preparation and 1 hour 5 minutes of cooking.
- How many people does Mutton Salna serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mutton Salna vegetarian?
- No, it contains meat or fish.
- Is Mutton Salna spicy?
- It is medium: 2 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 Salna?
- 500 grams Mutton, 33.2 grams Cookd Mutton Masala, 40 grams Coconut, 12 grams Cashew (half), 150 grams Small Onion (Shallots), 1.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Mutton Salna?
- Yes, this one is cooked under pressure.
- How many calories are in Mutton Salna?
- About 417 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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