Kutchi Mutton

Kutchi Mutton

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

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 onions, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, 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 fresh coriander leaves, chopped

Instructions

  1. 1 Heat oil in a large pot over medium heat.
  2. 2 Add chopped onions and sauté until golden brown.
  3. 3 Stir in the ginger-garlic paste and cook for 2 minutes.
  4. 4 Add the chopped tomatoes and cook until they soften.
  5. 5 Mix in the red chili powder, turmeric powder, coriander powder, and cumin powder.
  6. 6 Add the mutton pieces and cook until they are browned on all sides.
  7. 7 Stir in the yogurt and cook for another 5 minutes.
  8. 8 Pour in the water and add salt to taste.
  9. 9 Cover the pot and let it simmer on low heat for about 30-40 minutes or until the mutton is tender.
  10. 10 Stir in the garam masala and cook for an additional 5 minutes.
  11. 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.