Satara Mutton | How To Make Satara Mutton | Spicy Mutton Recipe | Spicy Mutton Curry | Indian Food | Maharashtrian Cuisine | Homemade Mutton Curry | Side Recipe | Mutton Curry | Curry Recipe | Mutton Recipe | Mutton Recipe By Smita | Authentic Recipe By Smita Deo | Get Curried<br /><br />Learn how to make Satara Mutton with our Chef Smita Deo.<br /><br />Introduction<br />Satara Mutton is a delicious Indian curry of soft tender chunks of meat in a spicy onion tomato gravy. It is a spicy, zesty, and rustic mutton curry that shines in its pure simplicity. This mouth-watering recipe is very easy to prepare but very tasty to eat. This episode will help you make a simple & good mutton curry with very basic ingredients & simple steps. Serve this with steamed rice or your choice of Indian bread. Try this out today & tell us how you like it in the comments below.<br /><br />Satara Mutton Ingredients:<br /><br />For the Spice-Mix<br />1 Onion (sliced)<br />1 tsp Oil<br />1/2 Dry Coconut (grated)<br />1 tsp Oil<br />8-10 Garlic Cloves<br />2-inch Ginger (chopped)<br />1 Tomato (chopped)<br /><br />Searing the Mutton<br />1/2 cup Oil<br />1-inch Cinnamon Stick<br />2 Black Cardamoms<br />5 Cloves<br />10 Black Peppercorns<br />1 Onion (chopped)<br />800 gms Mutton<br />1 tsp Turmeric Powder<br />3 tbsp Onion & Garlic Masala (recipe given below)<br />1 ltr Hot Water<br />Salt (as per taste)<br /><br />** For the Onion & Garlic Masala:<br /><br />INGREDIENTS-<br />1 medium onion sliced and kept to dry for a few hours<br />1-inch ginger<br />8 pods of garlic<br />1 cup of fresh coriander washed and dried<br />1 tbsp sesame seeds<br />1 tbsp poppy seeds<br />2 tbsp grated dry coconut<br />½ tsp pepper<br />1 tbsp dry coriander seeds<br />1 tsp cumin seeds<br />1-inch cinnamon<br />5 cloves<br />1blades of mace<br />½ tsp turmeric powder<br />½ tsp fenugreek seeds<br />½ tsp mustard seeds<br />Small piece of nutmeg<br />1 bay leaves<br />1 tsp rock flower<br />2 cassia buds<br />2 green cardamoms<br />1 black cardamom<br />½ tsp asafetida<br />50 gms red chilli powder<br />1 tsp salt<br />5 tbsp oil<br /><br />METHOD:<br />i. Fry the onions till golden brown<br />ii. Pat-dry the ginger and garlic and fry till golden<br />iii. Fry the coriander leaves till all it's water content has evaporated<br />IV. Fry the dry coconut till golden<br />V. Roast each spice separately in oil and once cooled grind to a fine paste and mix all the ingredients together and store in an airtight container after it's cooled
