Varhadi Mutton

Varhadi Mutton

Varhadi Mutton

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

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 onions, finely sliced
1 tablespoon ginger-garlic paste
2 large tomatoes, 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 fresh coriander leaves, chopped

Instructions

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