Masala Mutton Pasta

Masala Mutton Pasta

this is one of those accidents that turned out to have a happy ending... an indian-meets-mediterranean type of dish... definitely worth a try. it will turn out yummy no matter what!

Nirmala Prem


  1. 250 Grams mutton (with bone)
  2. 6 shallots , sliced
  3. 1 cinnamon stick
  4. 1 Bay leaf
  5. 1 clove Garlic , crushed
  6. 1/4 Teaspoon mustard seeds
  7. 1/4 Teaspoon cumin seeds
  8. handful 1 curry leaves
  9. 1 Tablespoon chopped garlic finely
  10. 1 Tablespoon chopped ginger finely
  11. 1 Onion , finely chopped
  12. 1 tomato , finely chopped
  13. 2 green chillies , slit lengthwise
  14. 1 Tablespoon red chilli powder
  15. 1 Tablespoon coriander powder
  16. 1/4 Teaspoon turmeric powder
  17. 1 1/2 Teaspoons garam masala , divided
  18. 1/2 Teaspoon curry powder madras
  19. 2 Tablespoons tomato ketchup
  20. 3 Cups pasta uncooked shells (small)
  21. to taste salt ,
  22. to taste pepper ,


45 mins
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    Prepare a stock of the mutton by first sauteeing the shallots, garlic clove, cinnamon and bay leaf in some oil. add the mutton pieces to this and let it brown a bit.

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    Top it up with water (about 2 - 3 cups) and let it come to the boil wen almost boiling, add 1/2 teaspoon garam masala, salt and pepper. let it boil, then reduce the heat to a simmer.

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    Let the stock simmer for about half an hour. (you want to draw out as much flavour from the bones as possible). in between, skim off any foamy bits you see on top.

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    When the stock is done, take it off the heat and let it steep for about 2 hours. then, strain the stock through a fine sieve. reserve the mutton pieces and shallots.

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    Cook the pasta according to package directions till al dente. drain and set aside.

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    While the pasta is cooking, heat some oil in a non-stick pan. when the oil is hot, add the mustard seeds and cumin seeds.

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    When the seeds splutter, add the slit green chillies, curry leaves, giner and garlic. stir for about 10 seconds and reduce the heat 9you dont want them to burn).

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    When the garlic turns translucent, add the chopped onion, a little salt and turmeric powder. stir well and let the onions cook (about a minute).

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    As the onions are cooking, chop the reserved mutton pieces into bite size pieces and set aside. add the shallots to the cooking onions, mix well.

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    When the onions are done, add the tomato and stir well. cook covered for about half a minute on medium heat.

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    Next, add the red chilli powder and coriander powder and cook till the spice powders lose their raw smell. at that point, add the tomato ketchup. mix well. cook covered for about 2 minutes on a low flame.

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    By this time the tomatoes should be well cooked and almost melted into the masala base. to this, add the mutton pieces, garam masala and madras curry powder. stir around for about a minute, and then add 1 1/2 cups of the earlier prepared mutton stock.

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    Let the gravy come to a simmer, and season with salt and pepper.

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    Add the cooked pasta to this and toss it all together to coat with the mutton gravy.

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    Check for seasoning, and adjust the salt if required. the pasta is ready!

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