Mutton Salna

1. 1

   Step 1

   • a.Pressure Cook the Mutton
   • b.In a pressure cooker, combine the mutton pieces, 0.5 tsp of the turmeric powder, 0.5 tsp of the salt, and 2 cups of water.
   • c.Mix well, secure the lid, and pressure cook on medium heat for 6-7 whistles, or for about 20-25 minutes until the mutton is tender.
   • d.Allow the pressure to release naturally. Once safe, open the cooker, separate the mutton pieces from the broth, and set both aside. Do not discard the broth (stock).
2. 2

   Step 2

   • a.Prepare the Salna Masala Paste
   • b.Heat 1 tsp of gingelly oil in a pan over medium-low heat. Add the cinnamon stick, cloves, green cardamom, and star anise. Sauté for 30 seconds until fragrant.
   • c.Add the fennel seeds, poppy seeds, cashew nuts, and dried red chilies. Sauté for another minute.
   • d.Add the grated coconut and roast on low heat, stirring continuously for 3-4 minutes until it turns a light golden brown. Be careful not to burn it.
   • e.Turn off the heat and let the mixture cool completely. Transfer to a grinder and blend into a very fine, smooth paste, adding a little water as needed.
3. 3

   Step 3

   • a.Sauté the Base Aromatics
   • b.In a large, heavy-bottomed pot or kadai, heat the remaining 3 tbsp of gingelly oil over medium heat. Add the bay leaf.
   • c.Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • d.Add the slit green chilies and curry leaves, and sauté for another 30 seconds.
4. 4

   Step 4

   • a.Cook the Masalas
   • b.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
   • c.Add the finely chopped tomatoes and cook for 5-6 minutes until they become soft, mushy, and well-integrated.
   • d.Reduce the heat to low. Add the red chili powder, coriander powder, and the remaining 0.25 tsp of turmeric powder. Sauté for one minute until the spices are fragrant.
5. 5

   Step 5

   • a.Combine and Simmer the Salna
   • b.Add the ground masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the masala darkens in color and oil begins to separate at the edges.
   • c.Add the cooked mutton pieces and mix thoroughly to coat them with the masala.
   • d.Pour in the reserved mutton stock and an additional 2 cups of water to achieve the classic thin consistency of salna.
   • e.Add the remaining 1 tsp of salt, stir well, and bring the curry to a rolling boil.
   • f.Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, allowing all the flavors to meld together beautifully.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • c.Let the salna rest for at least 15 minutes before serving. Serve hot with parottas, idiyappam, dosas, or idlis.

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