• 500g mutton (bone-in, cut into pieces)
• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 1/2 cup yogurt (curd)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 2-3 green cardamoms
• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste
• Fresh coriander leaves for garnish
• Water (as needed for cooking)

• High in Protein: Mutton is an excellent source of complete protein, which helps in muscle growth, tissue repair, and immune function.
• Rich in Iron: Mutton provides heme iron, which is easily absorbed by the body and helps prevent iron-deficiency anemia, boosting energy and stamina.
• Supports Bone Health: The calcium and phosphorus found in mutton contribute to stronger bones and better joint health, especially with bone-in cuts.
• Good Source of B Vitamins: Mutton is rich in B vitamins, particularly vitamin B12, which is essential for brain health, red blood cell production, and energy metabolism.
• Boosts Immunity: The spices used in Mutton Masala, such as garlic, ginger, and cumin, are known for their anti-inflammatory and antimicrobial properties, which help support a healthy immune system.
• Improves Digestion: The use of spices like cumin and coriander aids digestion, reducing bloating and promoting healthy gut function.
• Healthy Fats: When consumed in moderation, the fats in mutton, particularly in lean cuts, provide essential fatty acids for heart health and nutrient absorption.

**Mutton Masala** is a classic North Indian dish that has been a staple of Indian cuisine for centuries. The dish combines tender pieces of mutton with a rich, flavorful gravy made from a blend of spices, tomatoes, and onions. Its roots can be traced back to the Mughal era, where royal kitchens were known for their extravagant meat-based curries, often cooked with a variety of spices and herbs.

The influence of Mughlai cuisine, known for its rich gravies and use of yogurt, cream, and spices like cardamom, cinnamon, and cloves, is evident in Mutton Masala. These techniques were adopted by Indian kitchens, especially in the northern regions, where mutton was a popular meat due to its availability.

Over time, the dish evolved, with different regions adding their own twist to the recipe. In Punjab, for example, Mutton Masala became known for its spicy and robust flavors, while in Delhi and Uttar Pradesh, the dish became more creamy with the use of yogurt and cashew paste. As the dish spread throughout India, it was adapted to suit various tastes, with variations in the use of spices and preparation techniques.

Today, Mutton Masala is enjoyed across the country and is a popular item in Indian restaurants globally. Whether served as a celebratory dish at weddings or a comforting meal at home, Mutton Masala remains a symbol of Indian culinary heritage and continues to be a beloved dish in Indian homes.