Varhadi Mutton

Name: Varhadi Mutton
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2-3 servings
Cuisine: Vidarbha
Ingredients: 500 grams Mutton, bone-in; 2 tablespoons oil; 2 tablespoons ghee; 2 large Onion, finely sliced; 1 tablespoon ginger-garlic paste; 2 large Tomato, chopped; 1 teaspoon turmeric powder; 2 tablespoons red chili powder; 1 tablespoon coriander powder; 1 teaspoon Cumin, powder; 1 teaspoon garam masala; 1 cup water; salt, to taste; 2 tablespoons Cilantro, chopped

Varhadi mutton curry from the Varha region — the Varhadi sub-cuisine of eastern Vidarbha (Amravati, Yavatmal districts) is distinct from the Nagpur Saoji tradition: the Varhadi masala uses a higher proportion of sesame seeds, dry coconut, and black pepper relative to chilli, producing a curry that is intensely nutty and aromatic rather than purely fiery. Mutton pieces fried in generous oil with whole spices, fried onion, and the Varhadi masala paste — which includes the specific addition of dry-roasted sesame and peanuts ground into the base — simmered until the oil separates and the meat is tender. The sesame gives the gravy a dark, nutty thickness; the peanut adds sweetness. The Varhadi mutton is the quintessential wedding feast centrepiece in the Varha region; quantities prepared for a wedding feast are measured in kilograms of dry sesame.

Cuisines

Vidarbha

Best for

Lunch Dinner

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Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

	500 grams	Mutton , bone-in
	2 tablespoons	Oil
	2 tablespoons	Ghee
	2 large	Onion , finely sliced
	1 tablespoon	Ginger-garlic paste
	2 large	Tomato , chopped
	1 teaspoon	Turmeric powder
	2 tablespoons	Red chili powder
	1 tablespoon	Coriander powder
	1 teaspoon	Cumin , powder
	1 teaspoon	Garam masala
	1 cup	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat oil and ghee in a heavy-bottomed pan over medium heat.
2 Add sliced onions and sauté until golden brown.
3 Stir in ginger-garlic paste and cook until the raw aroma disappears.
4 Add chopped tomatoes and cook until they are soft and oil starts to separate.
5 Mix in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2 minutes.
6 Add the mutton pieces and stir well to coat them with the masala.
7 Cook the mutton until it is browned on all sides.
8 Pour in water, add salt to taste, and bring to a boil.
9 Reduce heat to low, cover, and let it simmer until the mutton is tender, about 40-45 minutes.
10 Stir in garam masala and cook for another 5 minutes.
11 Garnish with chopped coriander leaves before serving.

Tips

For an authentic flavor, use freshly ground spices and cook on a low flame to let the flavors develop.