Mutton Salna

Name: Mutton Salna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (bone-in, curry cut); 2 tbsp oil; 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.5 cup fresh coconut (grated); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 tsp poppy seeds; 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 0.5 tsp red chili powder; 2 tsp coriander powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 3 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(31)

TASTE SCORE

9/10

A thin, deeply spiced Tamil-style mutton gravy with tender meat, roasted coconut, and whole spices. It is made to soak into parotta, idiyappam, or dosa, giving every bite a rich, peppery finish.

PREP

20m

COOK

45m

SERVES

1 KATORI

528 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prepare the mutton and aromatics.
1.Wash the mutton well and drain.
2.Slice the onions thinly and chop the tomatoes.
3.Slit the green chilies and keep the ginger-garlic paste ready.
roast · ~5 min
Roast the coconut masala.
1.Heat a small pan on low heat.
2.Dry roast the fresh coconut, fennel seeds, cumin seeds, black peppercorns, and poppy seeds until the coconut turns light golden and smells nutty.
3.Take it off the heat and cool slightly.
TIPKeep the heat low so the coconut browns evenly without turning bitter.
mix · ~3 min
Grind the roasted masala.
Blend the roasted coconut mixture with 0.5 cup water to a smooth paste. Set it aside for the gravy.
pressure cook · ~25 min
Pressure cook the mutton.
1.Add the mutton to a pressure cooker with 1.5 cups water, 1 pinch turmeric powder, and 0.25 tsp salt.
2.Mix well and close the cooker.
3.Pressure cook until the mutton is tender, about 5 to 6 whistles, then let the pressure drop naturally.
TIPBone-in pieces give the salna a better body and deeper flavor.
saute · ~12 min
Cook the base for the salna.
1.Heat oil in a pot over medium heat.
2.Add cinnamon, cloves, green cardamom, and bay leaf. Cook for 20 to 30 seconds.
3.Add the onions and green chilies, then cook until soft and lightly golden.
4.Add the ginger-garlic paste and cook until the raw smell fades.
5.Add the tomatoes and cook until soft and pulpy.
saute · ~1 min
Add the spice powders.
Stir in red chili powder and coriander powder. Cook for 30 seconds on low heat so the spices bloom without burning.
TIPIf the pan looks dry, splash in a little water before adding the powders.
simmer · ~7 min
Build the gravy.
1.Add the ground coconut paste and mix well.
2.Pour in the cooked mutton along with its cooking liquid.
3.Add the remaining 1 cup water and 0.25 tsp salt.
4.Stir and bring the salna to a gentle simmer.
simmer · ~12 min
Simmer until the salna turns flavorful.
Cook uncovered on low to medium heat for 10 to 12 minutes so the gravy thins out slightly and the flavors come together. Stir in 1 pinch garam masala near the end.
garnish
Finish with coriander leaves.
Sprinkle the chopped coriander leaves over the hot salna and give it a final stir.
serve
Serve the mutton salna hot.
Serve hot with parotta, dosa, idiyappam, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the pressure release naturally so the mutton fibers relax and stay juicy.
2
Roast the coconut only to light golden; darker coconut can make the salna bitter.
3
Grind the roasted coconut masala very smooth for the classic thin yet rich salna texture.
4
After adding the cooked mutton stock, simmer uncovered so the gravy stays pourable, not thick like kurma.
5
If the mutton is from an older goat, add 1 to 2 extra whistles before opening the cooker.
6
Make it a few hours ahead if possible; salna tastes better after the spices settle into the gravy.
7
Skim excess fat only after resting, because a little mutton fat carries the pepper and whole-spice aroma.