Best 4 Moms Harra Muttonmutton With Green Masala Recipes

Moms harra muttonmutton with green masala is a delectable dish that tantalizes the taste buds with its aromatic blend of spices and vibrant green masala. This traditional recipe holds a special place in many households, evoking nostalgic memories of family gatherings and cherished meals. As you embark on this culinary journey, we guide you through the steps of creating this flavorful dish, ensuring that each bite transports you to a realm of pure culinary delight. Let's delve into the art of preparing mom's harra muttonmutton with green masala, a dish that embodies comfort, tradition, and culinary excellence.

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MOM'S HARRA MUTTON(MUTTON WITH GREEN MASALA)

Mom's Harra Mutton(Mutton With Green Masala) image

This is one of mom's "THE BEST" recipes I've come across ever since I stepped into cooking shoes:) This dish can be made using chicken as well instead of mutton, equally delicious and I bet you it'll be enjoyed by one and all. It makes a fantastic meal with hot rotis on a cold ROMANTIC WINTER night.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 kg mutton (You can use mutton chops as well)
3 medium onions, crushed
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
6 -7 green chilies, crushed
1 bunch coriander leaves, crushed
1 tablespoon mint leaf, crushed
1 tablespoon methi leaves, crushed or 1 teaspoon dry methi leaves
2 -3 tablespoons ground spinach
1 cup low-fat yogurt
1/2 cup oil or 1/2 cup ghee
1 teaspoon garam masala
1 1/2 teaspoons salt
1/2 teaspoon red chili powder
1 teaspoon cumin seed, powdered
1/4 teaspoon turmeric powder

Steps:

Heat oil/ghee in a cooker.
Fry garlic and ginger in the oil/ghee to a golden brown colour.
Add onions and fry to a golden brown colour.
Add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered).
Mix well.
Add the mutton pieces/mutton chops.
Fry well.
Add 3/4 cup of water.
Cook under pressure for 10 minutes.
In the meantime, to the yogurt, add the corriander leaves, mint leaves, methi leaves, spinach and green chillies (green masala mixture).
Remove pressure from the cooker.
Add the low-fat yogurt and green masala mixture to the mutton.
Cook over low heat till the gravy thickens.
There is no need to keep on stirring while the dish is cooking.
Serve hot with rotis (Indian flatbreads) on a cold ROMANTIC night!

HARA MASALA MURGH (GREEN MASALA CHICKEN)

Hara Masala Murgh (Green Masala Chicken) image

As is the case with every South Asian dish, variations of hara masala murgh abound. In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India. The stalwarts of the dish across regions are copious amounts of fresh cilantro and mint - hence its name hara masala, which means green masala. In Lahore, it is commonly found on restaurant menus, and its peppery herbaceousness is a welcome reprieve from the tomato-onion gravies typical in Punjabi cooking. This version uses thinly sliced chicken breast. It also skips over the tedium of grinding almonds in favor of using almond butter. These two shortcuts mean a quicker cooking time and a creamy texture.

Provided by Zainab Shah

Categories dinner, weeknight, poultry, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons ghee or neutral oil
1 large yellow onion, finely chopped
12 whole black peppercorns
1 teaspoon cumin seeds
1 pound chicken breasts, thinly sliced (about ¼-inch thick)
1 teaspoon freshly grated ginger or ginger paste
1 teaspoon freshly grated garlic or garlic paste
1/2 teaspoon kashmiri red chile powder or other red chile powder
3/4 teaspoon fine sea salt
1 1/2 cups finely chopped cilantro leaves and tender stems
1 1/2 cups finely chopped fresh mint leaves
4 Thai green chiles, chopped
1/4 cup full-fat Greek yogurt or coconut milk
2 tablespoons almond butter or other nut butter, stirred to combine
2 to 3 tablespoons fresh lemon juice (from about ½ lemon)
1/2 teaspoon garam masala (optional)

Steps:

Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.
Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.
Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice and garam masala, if you like.

MUTTON MASALA

Mutton Masala image

This is a traditional dish cooked for the family or at a large party or get-together. Red tomatoes and a good Kashmiri chilli powder give it a deep red colour. It can be served as a thick gravy based mutton dish or shorba.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 kg mutton, cut into small pieces
3/4 cup water
1/2 teaspoon turmeric powder
6 peppercorns
4 cloves
2 1/2 inches cinnamon sticks
2 teaspoons ginger paste
2 teaspoons garlic paste
1 big onion, chopped
1 big tomatoes, chopped
2 tablespoons coriander powder
1 tablespoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1/4 cup oil
1/2 teaspoon salt
chopped green coriander, to garnish

Steps:

Put the mutton, water, turmeric powder, pepper, cloves, cinnamon and salt in a pressure cooker or a stewer.
Cook until mutton is tender.
Place oil in a pot.
Add chopped onions.
Fry.
Then add chopped tomatoes.
Cook until soft.
Now add the ginger and garlic pastes.
Stir well.
Add all the other masalas and fry for 2 minutes.
Next, add the mutton to the masala and cook on low heat until the gravy thickens.
Serve hot garnished with coriander leaves.

KHARRA MASALA FISH (FISH WITH TOMATOES AND ONIONS)

Kharra Masala Fish (Fish With Tomatoes and Onions) image

The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that's more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.

Provided by Zainab Shah

Categories dinner, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons ghee or neutral oil
1 teaspoon coriander seeds (optional)
1 teaspoon black mustard seeds (optional)
6 dried whole round red chiles, preferably Dundicut
1 medium Spanish onion, or white, finely chopped
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon kashmiri red chile powder
4 medium plum tomatoes, chopped
1 teaspoon fine sea salt
1 1/2 pounds firm, skinless white fish, such as cod or haddock, cut into 3-inch pieces
Juice of 1 medium lemon, about ¼ cup
2 chopped Thai green chiles
1 (2-inch) piece of ginger, peeled and julienned
1 tablespoon chopped fresh cilantro

Steps:

Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.

## Summary * Harra mutton is a Pakistani dish made with mutton, green masala, and yogurt. * The green masala is a spicy, flavorful mixture made with fresh green chilies, ginger, coriander, and other herbs and spices. * The mutton is usually braised or stewed until it is fall-off-the-bones. * Yogurt is added at the end of cooking to give the dish a creamy, tangy finish. * Harra mutton is a popular dish for special events, such as weddings and parties. * It is also a good choice for a quick and easy weeknight meal. ## Ingredients * 2 pounds mutton, cut into 1-inch pieces * 1/2 cup yogurt * 1/4 cup green masala * 1 tablespoon ginger-garlic-green chili Paste * 1/2 cup onions, thinly sliced * 1 tablespoon oil * 1/2 cup coriander, finely diced * 1/2 cup tomatoes, diced ## Instructions 1. In a large saucepan, heat the oil over medium-high heat. 2. Add the onions and cook until they are golden brown. 3. Add the mutton, green masala, tomatoes, and ginger-garlic-green chili Paste. 4. Season with salt and red chili powder to taste. 5. Bring to a boil, then reduce heat and simmer for 1 hour, or until the mutton is fall-off-the-bones. 6. Stir in the coriander and yogurt. 7. Simmer for an additional 5 minutes. 8. Serve with rice or naan. ## Serving and Storing Suggestions * Harra mutton can be served with rice, naan, or roti. * It is also a good side dish for grilled or roasted chicken or fish. * Harra mutton can be stored in an airtight container in the refrigerator for up to 3 days. * It can also be 冷凍 for up to 3 months. * Defrosted harra mutton should be reheated over low heat until it is warmed through. ## Health benefits of Harra mutton * Harra mutton is a good source of protein, iron, and other nutrients. * The green masala in the dish is also a good source of antioxidants. * Eating harra mutton can help to boost the metabolism, improve digestion, and reduce the risk of heart disease. ## Other tips * You can use chicken or goat meat in place of mutton. * If you don't have green masala on hand, you can make your own by blending together green chilies, ginger, coriander, and other herbs and spices. * You can adjust the amount of green masala in the dish to suit your own taste. * Harra mutton is a versatile dish that can be served with a variety of sides. * It is a great choice for a quick and easy weeknight meal or a special occasion dinner.