Malvani Mutton Curry

Malvani Mutton Curry

Malvani Mutton Curry

Bone-in goat meat cooked in the signature Malvan masala — dry-roasted coconut, Tirphal (Sichuan pepper), stone flower, and Kolhapuri red chillies ground into a coarse paste, then cooked low and slow until the oil separates and the gravy turns a deep brick red.

Cuisines

Malvani Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

500 grams mutton, cut into pieces
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 cup onions, finely chopped
2 teaspoons ginger-garlic paste
1 cup tomatoes, pureed
1 teaspoon turmeric powder
2 tablespoons Malvani masala
1 cup coconut milk
2 tablespoons fresh coriander leaves, chopped
— salt to taste
— water as needed

Instructions

  1. 1 Heat oil in a pressure cooker over medium heat.
  2. 2 Add mustard seeds and cumin seeds, and let them splutter.
  3. 3 Add chopped onions and sauté until golden brown.
  4. 4 Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
  5. 5 Add the mutton pieces and sauté until they are browned on all sides.
  6. 6 Stir in the tomato puree, turmeric powder, and Malvani masala.
  7. 7 Cook for 5 minutes until the oil separates from the masala.
  8. 8 Add salt and enough water to cover the mutton.
  9. 9 Close the pressure cooker lid and cook for 3-4 whistles or until the mutton is tender.
  10. 10 Release the pressure and open the lid carefully.
  11. 11 Stir in the coconut milk and simmer for another 5 minutes.
  12. 12 Garnish with fresh coriander leaves before serving.

Tips

For a richer taste, use freshly grated coconut instead of coconut milk.