Kutchi Mutton
A robust desert-style mutton curry from the Kutch region — bone-in goat meat cooked in a masala of dried red chillies, coriander, and whole spices in ghee, without tomato, and with very little water, allowing the meat to cook slowly in its own juices. The aridity of Kutch historically shaped this technique of dry-cooking with minimal liquid, concentrating the flavour intensely.
Cuisines
Kutchi
Best for
Lunch
Dinner
Build a full meal around Kutchi Mutton
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
2 tablespoons | Vegetable oil |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Tomato , chopped |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Garam masala |
|
1 cup | Yogurt |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a large pot over medium heat.
- 2 Add chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and cook for 2 minutes.
- 4 Add the chopped tomatoes and cook until they soften.
- 5 Mix in the red chili powder, turmeric powder, coriander powder, and cumin powder.
- 6 Add the mutton pieces and cook until they are browned on all sides.
- 7 Stir in the yogurt and cook for another 5 minutes.
- 8 Pour in the water and add salt to taste.
- 9 Cover the pot and let it simmer on low heat for about 30-40 minutes or until the mutton is tender.
- 10 Stir in the garam masala and cook for an additional 5 minutes.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the mutton in yogurt and spices for a few hours before cooking.