Mutton Sambar is an awesome dish made with chunks of mutton pieces with bones, channa dal and spices together giving the dish a wholesome taste and texture. Sambar as such is a very common and popular traditional South Indian dish that is almost prepared daily in most south Indian home. It is prepared with one or more vegetables like drumstick, carrot, potato, radish, bottle gourd, white pumpkin, ladies finger, beans, brinjal etc hence making the dish healthy and nutritious to eat.
The Mutton Sambar is very similar to the dish namely Mutton Dalcha, which is a well-liked dish from the Hyderabadi cuisine. This fantastic, aromatic and appetizing dish goes well with biryani, fried rice, plain rice, naan, chapatti or roti. This dish is brilliantly cooked with chana dal made into a soft paste and mixed with mutton pieces with bones, adding whole spices which infuse its essence into the chunks of mutton pieces on slow cooking to make it extremely delectable and juicy on bite.
The chana dal gives a smooth texture and shine to the slightly thick stew. Mutton sambar is quite unique and delicious in taste but is not prepared so frequently as compared to the regular vegetable sambar. Mutton Sambar is an exceptional meat delicacy that graces most of the festive or celebration every banquet main course meal. Mutton Sambar is a classic dish cooked using the old fashioned style of cooking which helps in retaining the nutrients of the meat and lentil keeping the dish healthy and nutritious.
It’s a hearty wholesome dish that warms up the body and soul with its exotic zest lingering around. The mutton sambar has a thicker sauce or gravy unlike the regular sambar. Mutton pairs particularly well with the heavy spices used in a great deal of Indian cuisine, and it can be roasted in tandoori ovens, slowly simmered in curries, or even fried in some dishes.
Lamb is extremely tender and often tastes better, however; many people have expressed distaste for lamb as they have experienced the lamb being overcooked which tends to be bland, dry, and chewy. Tender lamb/ mutton made on slow cooking on low heat in dum style helps in retaining its moisture, juices and make its extremely flavoursome and sensational. Most non-vegetarian love eating lamb/ meat/ mutton dishes than chicken dishes! Meat dishes are just mouth-watering and salivating.
Mutton is rich in fat and carbohydrates and feels good eating during winter months as it warms up the body and is also a great source of protein. There are umpteen meat recipes that are especially prepared in Hyderabadi, Lucknowi and Kashmiri cuisines. They are just exotic, exceptional and unique to taste. Red meat is highly prized and these meat delicacies are especially prepared to grace marriages, parties and special events. They are just rich in taste, aroma and flavor.
The fragrance and aroma lingering makes one and all the urge to grab food. Generally for making meat or lamb recipes, a lot of selective spices are used to make the dish right and unique. Most of the meat dishes are influenced from the Mughlai cuisine which arises from the Nawabi kitchens. Most meat dishes are incredibly flavourful and aromatic which goes well with any type of roti, naan, chapatti or fried rice. It makes you feel like you had a wholesome hearty meal raging out with delightful taste. I am sure this luscious dish has tempted you to surely watch the making hence go ahead and do watch the video.
How to prepare Mutton Sambar:
- Mutton (with bones) - 500 gms
- Whole red chilly - 6 nos
- Chana daal - 1 tbsp
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Peppercorns - ½ tsp
- Coriander seeds - 1 tsp
- Whole garam masala (each) - 2 nos
- Ginger - 1” piece
- Garlic - 4 nos
- Onions - 1 nos
- Coconut - few pieces
- Tomatoes - 2 nos
Heat oil in a pan, add whole red chilly, chana dal, cumin seeds, fennel seeds, peppercorns, coriander seeds, whole garam masala, roast this in the oil and add pieces of ginger & garlic and onions, add pieces of coconut, cook this till onions are cooked add tomatoes cook this some time, let it cool down and make a paste. Take another bowl add water and mutton, let it cook this till mutton is tender, then add the made paste put the lid on and let it cook this for 30 minutes in a medium flame. After 30 minutes mix it, add chopped coriander and switch off the flame. Meat and mutton dishes are widely liked and eaten by most hard core non-vegetarian eaters. The most important or highlighting part is the flavour as they're really delectable and tasty when cooked! I wish you all must try this recipe as it’s just worth tasting.
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