This Meat Masala is a rich, slow-cooked curry where tender meat is simmered in a deeply spiced onion-based gravy. Built with patience and balanced heat, this recipe comes together using Qora Meat Masala, crafted to deliver warmth, body, and depth without masking the natural flavour of the meat.
Ideal for weekend cooking or special family meals, this curry pairs beautifully with rotis, naan, or steamed rice.
Ingredients for Meat Masala
For Marination
- Meat (mutton, cleaned and cut into medium pieces) – 500 g
- Onion (ground to a paste) – 2 medium
- Ginger paste – 1 tsp
- Garlic paste – 1 tbsp
- Strained curd – 4 tbsp
- Salt – to taste
For the Curry
- Oil – 4 tbsp
- Onions (thinly sliced) – 2 medium
- Qora Meat Masala – 3 tsp
- Qora Turmeric Powder – 1 tsp
- Qora Coriander Powder – 1 tsp
- Qora Red Chilli Powder – 1 tsp (adjust to taste)
- Water – 2 cups (or as required)
How to Make Meat Masala
In a large bowl, combine the meat with onion paste, ginger paste, garlic paste, curd, and salt. Mix well, cover, and marinate for at least 2 hours to allow flavours to penetrate.
Heat oil in a heavy-bottomed pan or pressure cooker. Add sliced onions and fry until deep golden and crisp.
Add the marinated meat to the pan and stir well. Add Qora Meat Masala, Qora Turmeric Powder, Qora Coriander Powder, and Qora Red Chilli Powder. Sauté for 4–5 minutes until the meat is well coated and the spices release their aroma.
Add water, cover, and pressure cook for 10 minutes or simmer until the meat is tender and the gravy thickens.
Rest the curry for a few minutes before serving to allow flavours to settle.
Serve hot with rotis, naan, or steamed rice.
Why Cook with Qora Meat Masala?
- Developed specifically for slow-cooked meat curries
- Adds depth, warmth, and body without overpowering
- Ideal for traditional, long-simmered gravies
