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.