Bohri Mutton Salan
The everyday Bohri mutton curry — bone-in goat cooked in a fragrant gravy of onion, tomato, whole spices, and a touch of yogurt. Less pungent than North Indian curries, more aromatic, finished with kewra or rose water. Eaten daily alongside rice and mitho dalcha.
Cuisines
Bohri
Best for
Lunch
Dinner
Build a full meal around Bohri Mutton Salan
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
|
500 grams | Mutton , bone-in pieces |
|
2 tablespoons | Oil |
|
2 medium | Onion , finely sliced |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Tomato , chopped |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
1 cup | Yogurt , beaten |
|
— | Salt , to taste |
|
2 cups | Water |
|
1 handful | Cilantro , chopped |
|
1 handful | Mint , chopped |
|
2 pieces | Green Chili , slit |
Instructions
- 1 Heat oil in a pot over medium heat and add the sliced onions. Fry until golden brown.
- 2 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 3 Add chopped tomatoes, red chili powder, coriander powder, turmeric powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- 4 Add the mutton pieces and cook on high heat until they are browned on all sides.
- 5 Lower the heat and add the beaten yogurt. Mix well and cook for another 5-7 minutes, stirring occasionally.
- 6 Add water, cover the pot, and let it simmer on low heat until the mutton is tender, about 30-40 minutes.
- 7 Once the mutton is cooked, add garam masala, fresh coriander, mint leaves, and green chilies. Stir well and cook for another 5 minutes.
- 8 Adjust seasoning if necessary and serve hot.
Tips
For a richer flavor, marinate the mutton with yogurt and spices for an hour before cooking.