Mutton Salna Recipe
Mutton Salna is a spicy and aromatic gravy that pairs beautifully with parotta or rice. It has a rich flavor from the mix of spices, coconut, and mutton. Each bite has bold, comforting flavors that make this dish so satisfying. Whether it's for a weekend meal or a festive spread, Mutton Salna never fails to impress. The juicy pieces of mutton soak up the masala gravy and make every bite tender and flavorful. Learn to make tasty Mutton Salna with step by step pictures.
Servings2
Ingredients
- 200 gms mutton with bones
- 3 tablespoon toor dal
- 1 small sized big onion finely chopped
- 1 small sized tomato roughly chopped
- 1 teaspoon ginger garlic paste
- a small pinch turmeric powder
- 1 teaspoon red chilli powder
- 1 and ½ teaspoon coriander powder
- 1 cup water
- salt to taste
To grind to a paste:
- 3 tablespoon coconut
- ½ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon pepper corns
To temper:
- 2 teaspoon cooking oil
- ¼ inch cinnamon
- ¼ teaspoon stone flower
- 2 nos cloves
- 2 nos cardamom
- 1 small bayleaf
Instructions
- First add the ingredients listed under 'to grind' to a mixer and grind it with little water to a smooth paste, set aside.
- Heat oil in a pressure cooker - add the ingredients listed under 'to temper' and let it crackle.
- Then add onion, ginger garlic paste, tomatoes, curry leaves and fry for 2 minutes until tomatoes raw smell leaves.
- Now add turmeric powder, red chilli powder, coriander powder and required salt.
- Saute well till the masalas are nicely fried and blended.
- Rinse toor dal and keep it ready.
- Then add mutton, sauté for 2 minutes...once the texture of mutton and color changes add the dal.
- Add required water till immersing level and pressure cook for 8 whistles or until mutton is cooked soft.
- Once pressure releases, open the cooker and let the gravy boil for 2 minutes.
- Then add coconut paste.
- Let the gravy boil until oil seperates.
- Finally garnish with coriander leaves and switch it off.
- Serve Mutton Salna with biryani / parotta - yum!
Notes
- Coconut paste – Grind coconut with just enough water to get a smooth paste. This ensures it blends well with the gravy without separating.
- Tempering spices – Allow the whole spices to sizzle well in oil to release their full aroma. This creates a strong flavor base.
- Dal – Rinse toor dal well before adding. It should become completely soft and blend into the gravy after pressure cooking.
- Mutton pieces – Use bone-in pieces for maximum flavor. Avoid large chunks, and medium-sized pieces work best.
- Cooking time – The number of whistles may vary based on mutton tenderness. Pressure cook until soft and easy to tear.
- Water quantity – Keep the gravy runny, not thick. Add water accordingly during pressure cooking to get the perfect consistency.
- Spice level – Adjust chili and pepper based on your heat preference. You can also add a green chili for an extra kick.
Nutrition Facts
Mutton Salna Recipe
Amount Per Serving (150 g)
Calories 472
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 73mg24%
Sodium 112mg5%
Potassium 556mg16%
Carbohydrates 26g9%
Fiber 8g33%
Sugar 5g6%
Protein 24g48%
Vitamin A 822IU16%
Vitamin C 13mg16%
Calcium 89mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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