North Karnataka Mutton Curry

Bone-in goat cooked in a dry-roasted masala of groundnuts, grated coconut, coriander, and Byadagi red chillies — earthier and nuttier than Kolhapuri or Mangalorean versions, with the groundnut base giving it a density and richness that coats the meat thickly. The celebration and weekend mutton of Dharwad, Hubli, and Haveri districts, eaten with jolada rotti.