Beetroot and Mutton masala
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Beetroot and Mutton masala is a side dish made of lamb/mutton, Indian spices and beetroot. Lamb flavour is added to beetroot to make it tastier and beetroot goodness is added to the curry.
Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 3-4
Ingredients:
  • Lamb/Mutton- 500g
  • Beetroot - 1 large or 2 medium
  • Onion - 1½ medium
  • Tomato - 3 medium
  • Ginger-garlic paste - 3 tsp heaped
  • Green Chilli - 1 (optional)
  • Cinnamon - 1 inch long strip
  • Coriander leaves - to garnish
  • Oil - 4 tblsp and 1-2 tsp for the end
  • Salt - to taste
  • Water - as required

Spice powders:

  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp heaped for medium spicy or 2 tsp for extra spicy
  • Cumin (jeera) powder - 1/2 tsp (optional)

Method:
  1. Cut beetroot into 2 cm cubes. Chop the onion, tomatoes, chilli and coriander leaves.
  2. Heat oil in a pressure cooker pan.
  3. Add beetroot and saute for about 2-3 minutes. Remove them from the pan and set aside.
  4. Add cinnamon and onion to the pan. Fry them until they become translucent.
  5. Add ginger-garlic paste and fry for a minute.
  6. Add chopped tomatoes, chilli, turmeric powder, chilli powder and cumin powder; Stir for about 3-4 minutes.
  7. Add lamb/mutton pieces, stir and cook for about 2-3 minutes.
  8. ** Cover and pressure cook on a medium heat. After the first whistle, reduce the heat to low and pressure cook for about 12-14 minutes. Open the lid when the pressure is gone.
  9. Add beetroot and stir.
  10. *** Cover and pressure cook again on a medium heat. Switch off after the second whistle. Open the lid when the pressure is gone.
  11. Boil the curry on a medium heat for few more minutes until the sauce is thickened. Add about 1-2 tsp of oil if the curry starts sticking to the bottom of the pan.
  12. Garnish with coriander leaves.
​** - If the pressure cooker is not available, replace the step 8 starting with the symbol ** with the following step and continue.

Place Lamb/mutton masala in a large pan with all the masala and plenty of water, cover and cook on a medium heat for about 1 hour 15 minutes.​​​

*** - If the pressure cooker is not available, replace the step 9 starting with the symbol *** with the following step and continue.

Add beetroot, cover and cook on a medium heat with the required amount of water for about 14 -15 minutes.​​

Notes:
This dish taste better with Rice/Chapati/Naan. For a variation, please try <a href="/recipes/Spinach-Lamb-curry">Spinach and Lamb Curry</a> or <a href="/recipes/Potato-mutton-masala">Potatoes and Mutton Masala</a>. Please refer to <a href="/cookingwarning#Lamb">Cooking warning</a> related to the variation in cooking time.