Name: Lemony Rajma Mutton Masala recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 45 min
Total time: 1485 min
Yield: 4
Ingredients: 1 cup rajma, soaked overnight; 300 gms. mutton with bones, cubed; few kaffir lime leaves; 1 potato, boiled & cubed; 2-3 tbsp. oil; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1-2 dry red chilies; 1-2 bay leaves; 1 onion, chopped; 1-2 fresh red chilies, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. coriander-cumin powder; 1 tsp. red chili powder or to taste; 1/2 tsp. garam masala powder; 1 tsp. ghee

ABOUT Lemony Rajma Mutton Masala RECIPE

For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version? I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour. Enjoy it with plain steamed rice, jeera rice, pulao, Kuska Biryani, naan, tandoori roti or chapati. I am sure it will go very well with appam, dosa or idiyappam too.

Ingredients Serving: 4

1 cup rajma, soaked overnight
300 gms. mutton with bones, cubed
few kaffir lime leaves
1 potato, boiled & cubed
2-3 tbsp. oil
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1-2 dry red chilies
1-2 bay leaves
1 onion, chopped
1-2 fresh red chilies, chopped
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1/2 tsp. turmeric powder
salt to taste
1 tbsp. coriander-cumin powder
1 tsp. red chili powder or to taste
1/2 tsp. garam masala powder
1 tsp. ghee

Instructions

Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.
Pressure cook the soaked rajma too in 2 cups water for 5 minutes on a low flame after the fist whistle. Keep aside.
Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.
Add the onion and fresh red chilies. Fry till light brown.
Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water. Fry till the oil separates.
Add the fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly.
Cover and simmer for 4-5 minutes on a medium flame.
When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.

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