Mutton Masala Powder (Spice Mix)

 A useful spice mixture that is not only great for traditional Mutton dishes but adds a magical touch of spice to your Vegetarian dishes as well! I like how it transforms the everyday regular veg curries, especially.

Mutton Masala Powder (Spice Mix)

® This is a RAS signature Recipe©

♦Prep time:5 min ♦Cook time:5 min ♦Yield: 180 gms

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EAT AND TELL!!! Let us know if you tried– Mutton Masala Powder (Spice Mix)

Mutton Masala Powder (Spice Mix)

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Servings: 1

Description

An aromatic blend designed to penetrate the tough fibers of red meat and impart a deep, "old-world" fragrance to curries. Unlike generic store-bought powders, this handcrafted mix balances the cooling properties of green cardamom and fennel seeds with the intense, woody warmth of cloves, cinnamon, and star anise. When toasted and ground fresh, this blend releases essential oils that transform a simple stew into a rich, restaurant-quality dish with a signature South Asian soul.

Ingredients:

Servings

• 5 Tbsp Coriander seeds
• 2 ¹⁄₂ Tbsp Cumin seeds
• 2 Tbsp Fennel seeds
• 2 tsp Black Peppercorns
• 1 ¹⁄₂ tsp Cinnamon sticks,broken
• 15 Green Cardamom pods
• 15 Cloves
• 2 Tbsp Chana dal (split chick peas)
• 4 large cloves Garlic, sliced thinly
• 2 Sprigs Curry leaves
• 1 Tbsp Salt

Instructions

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1. In a dry pan ( heavy-based is best), add all the whole spices and dal into the pan and toast for about 30 seconds, till nice and fragrant (medium heat with constant stirring).
2. Add the thinly sliced garlic cloves ( patted dry first ).  Stir on a medium flame for 1 minute, covering the garlic with the spices, as you stir to dry them out a little.
3. Next, add the curry leaves ( they should be dry). Keep tossing the spices for another minute, till the curry leaves get dehydrated also.
4. Allow to cool off in the pan.
5. Add to a spice grinder and grind coarsely.
6. Also add Kashmiri Chilli Powder, Turmeric Powder, and Salt. Grind once more to incorporate.
7. Allow cooling completely after grinding. Store in an airtight container up to 1 month in the fridge.
8. I store this at room temperature without any problem, but due to the addition of fresh garlic, keeping it in the fridge is advised. See notes.

Note

• I love this Homemade Mutton Masala in Vegetarian recipes like my Green Peas Masala and Mushroom Masala Gravy(coming soon). To regular Mutton dishes, just add a tsp or so in place of Garam Masala, along with an additional blend of Coriander, Chilli Pepper, or Fennel powder.
• Break the cinnamon sticks into small pieces, to be able to asses with a measuring spoon. Careful not to add too much cinnamon in this recipe, as it will overpower the other spices.
• Key Ingredients: Spices (whole and powdered), Garlic,  Curry leaves, Salt.

Keywords: Recipes are Simple Mutton Masala, homemade meat masala, Chana Dal spice mix, Kerala style mutton powder, garlic infused spice blend, curry leaf masala, DIY Indian spices, aromatic meat seasoning.