East Indian Bottle Masala is a unique blend of spices that originated in the Western coastal region of India. This aromatic masala is an essential ingredient in East Indian cuisine and is often used to flavour meat and seafood dishes. The spice blend is typically made by combining a variety of whole and ground spices and then dry roasting them to enhance their flavours. The resulting mixture is then ground into a fine powder and stored in airtight bottles for use in various dishes.
Making a mutton curry with East Indian Bottle Masala is a popular dish among the East Indian community. The dish is traditionally made with goat meat, but mutton or lamb can be used as a substitute. The key to making a delicious mutton curry with this masala is to use high-quality meat and to allow enough time for the flavours to develop.
The East Indian Bottle Masala adds a unique depth of flavour to this mutton curry that is sure to please your taste buds. The combination of whole and ground spices in the masala blend creates a rich, complex flavour profile that pairs perfectly with the tender chunks of meat in the curry. The dish is spicy and aromatic, with a slight sweetness from the caramelized onions and tomatoes.
East Indian Bottle Masala is a versatile spice blend that can add depth and complexity to a variety of dishes, including mutton curry. Making your own masala from scratch can be time-consuming, but the end result is well worth the effort.
Ingredients
- 1 kg mutton, cut into small pieces
- 3 tbsp East Indian Bottle Masala
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 tomatoes, chopped
- 2 tbsp oil
- Salt, to taste
- Water, as needed
- Chopped coriander leaves, for garnish
Method:
- In a large pan, heat the oil over medium-high heat. Add the chopped onions and sauté until they are golden brown.
- Add the minced garlic and grated ginger and sauté for another minute.
- Add the East Indian Bottle Masala and stir well to combine with the onions, garlic, and ginger. Sauté for a minute or two until fragrant.
- Add the chopped tomatoes and salt to taste. Cook until the tomatoes are soft and pulpy.
- Add the mutton pieces to the pan and stir well to coat them with the masala.
- Add enough water to cover the meat, reduce the heat to medium-low, and cover the pan.
- Allow the meat to cook for about an hour, stirring occasionally and adding more water as needed to prevent the meat from sticking to the bottom of the pan.
- Check the meat for tenderness after an hour. If it is not yet tender, continue cooking until it is soft and succulent.
- Once the meat is cooked, garnish with chopped coriander leaves and serve hot with steamed rice or Indian bread.