Mutton Nalli Elambu Masala, a spicy lamb marrow bones masala prepared tamilnadu (south indian) style with pepper, sambar powder, coriander powder, garam masala and cumin powder. The recipe doesn’t need any grinding. Nalli Elambu masala is a spicy curry which can be served with plain rice or roti / chapati.
Mutton nalli elambu can be used to prepare curry or thick gravy type masala. Use pressure cooker to reduce the cooking time. It can be also prepared in a pot or pan but it would take some time. Nalli elambu is marinated with turmeric powder and keep aside for 20 minutes. The recipe is very simple to follow, cook all the ingredients together. If you need thick curry, then cook the curry for a while like I did, otherwise pressure cooking alone is enough for thin watery curry. Ground coconut can be added to make thick curry but it is optional. If you want to make nalli elambu masala more spicy, then adjust the quantity of black pepper. You can replace sambar powder with red chili powder.
Some of the other mutton based recipes shared in my blog, Mutton Roganjosh, Hyderabadi Mutton Kheema, Mutton Dalcha Recipe, Mutton Pepper Masala and Karuvepillai Aatu Kari Thokku. If you try any of my recipes, then do share your feedback with us.
Mutton Nalli Elambu Masala
- 250 gm nalli elambu / mutton leg bones
- 2 medium sized onion - finely chopped
- 3 small tomato - chopped
- 1 tbsp ginger garlic paste
- 1 tsp sambar powder
- ½ tsp turmeric powder
- 1 tsp black pepper powder
- ½ tsp cumin / jeera powder
- 1 tsp coriander powder
- ½ tsp garam masala
- salt to taste
- 1 cup water
- 1 tsp mustard seeds
- 2 tbsp oil
- 1 stick curry leaves
- 1 tbsp chopped coriander leaves
- Please check below for the instructions.
How to prepare Mutton Leg Bones Masala
- Wash and marinate nalli elambu with turmeric powder. Keep it aside for 15-20 minutes. Heat 2 tbsp peanut or coconut oil in a pressure cooker. Temper mustard seeds and curry leaves. Add chopped onions and cook for a while.
- Now, add chopped tomatoes and mash the pulp. Add ginger garlic paste and stir well. Now, add sambar powder, coriander powder, pepper powder, cumin powder and garam masala. Stir well everything. Add marinated nalli elambu and salt to taste.
- Mix well everything and add 1 cup water or more if needed. Close the lid and pressure cook for 10 whistles. Remove from the flame. Once pressure settles, open the lid. Add chopped coriander leaves. If you want thin curry then no need to further cook.
- But for thick masala, cook the masala again till you get gravy like consistency which may take around 10 minutes if cooked on low medium flame. No need to pressure cook for this step. Serve nalli elambu masala with rice or roti / chapati.