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
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 | onions, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 medium | tomatoes, pureed |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | Kolhapuri masala |
| 1 teaspoon | red chili powder |
| 1 cup | coconut milk |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, 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.