Kathiyawadi Mutton
Bone-in mutton cooked Kathiyawadi style — fried in groundnut oil with raw garlic, dried red chillies, whole spices, and onion, then simmered until the meat is tender and the gravy is thick and dark. The liberal use of raw garlic is the defining marker of Kathiyawadi meat cooking, distinct from the garlic-restrained mainstream Gujarati tradition. A mainstay in non-Jain and Saurashtra coastal communities.
Cuisines
Kathiyawadi
Best for
Lunch
Dinner
Build a full meal around Kathiyawadi Mutton
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Cumin , seeds |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
3 medium | Tomato , pureed |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pressure cooker over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add chopped onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for 2 minutes.
- 5 Add the tomato puree and cook until the oil separates from the masala.
- 6 Mix in red chili powder, turmeric powder, coriander powder, and salt.
- 7 Add the mutton pieces and sauté for 5-7 minutes until browned.
- 8 Pour in the water, stir well, and close the pressure cooker lid.
- 9 Cook on medium heat for 4-5 whistles or until the mutton is tender.
- 10 Release the pressure naturally and open the lid.
- 11 Stir in garam masala and simmer for another 5 minutes.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a few whole spices like cloves and cardamom at the beginning.