Enjoy the Taste of Shree Nehaa Masala !

 For Marination:

•  Mutton (goat or lamb): 500g (cleaned and cut into pieces)
• Yogurt: 3 tbsp
• Ginger-garlic paste: 1 tbsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Salt: 1/2 tsp

 For the Gravy:

• Oil: 4 tbsp
• Onion: 2 large (finely chopped)
• Tomato: 2 large (pureed)
• Green chilies: 2 (slit)
• Ginger-garlic paste: 1 tbsp
• Shree Nehaa Mutton Masala: 2 tbsp
• Coriander powder: 1 tsp
• Cumin powder: 1/2 tsp
• Garam masala: 1/2 tsp
• Water: 2 cups
• Fresh coriander leaves: 2 tbsp (chopped for garnish)

1. In a bowl, mix mutton, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
2. Marinate for 1-2 hours for best results.

1. Heat 2 tbsp of oil in a pressure cooker over medium heat.
2. Add the marinated mutton and sauté for 5-7 minutes.
3. Add 1 cup of water, close the lid, and cook for 4-5 whistles or until the mutton is tender. Set aside.

1. Heat the remaining oil in a large pan or kadhai.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies; cook until the raw smell disappears.
4. Stir in the tomato puree and cook until the oil separates.

1. Add Shree Nehaa Mutton Masala, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes.

1. Add the pressure-cooked mutton along with the stock to the gravy.
2. Stir, cover, and let it simmer for 15-20 minutes until the flavors are well combined and the gravy thickens.
3. Adjust salt as needed and sprinkle garam masala in the end.

1. Garnish with chopped coriander leaves before serving.

• Pair this rich and aromatic mutton gravy with steamed rice, naan, roti, or paratha.
• Add a side of salad or raita for a complete meal.