Maharashtrian Mutton Curry
Bone-in mutton slow-cooked in a dark, thick gravy built on a base of caramelised onions, roasted dried coconut, and a freshly ground goda masala — Maharashtra's distinctive blend of dried flowers (naag kesar), cinnamon, cloves, sesame, and dried coconut. The coconut is always roasted to a dark brown before grinding, giving the curry its characteristic dark colour and deep, nutty aroma.
Cuisines
Vidarbha
Kolhapuri
Maharashtrian
Best for
Lunch
Dinner
Build a full meal around Maharashtrian Mutton Curry
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 | Oil |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Tomato , pureed |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Kolhapuri masala |
|
1 teaspoon | Red chili powder |
|
1 cup | Coconut Milk , thick |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a heavy-bottomed pan over medium heat.
- 2 Add chopped onions and sauté until they turn golden brown.
- 3 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 4 Add pureed tomatoes, turmeric powder, and red chili powder. Cook until the oil separates from the masala.
- 5 Add the mutton pieces and mix well with the masala.
- 6 Add Kolhapuri masala and salt. Stir to coat the mutton evenly.
- 7 Pour in the coconut milk and water, and bring it to a boil.
- 8 Reduce the heat to low, cover the pan, and let it simmer for about 40-45 minutes or until the mutton is tender.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can roast the mutton slightly before adding it to the masala.