Malvani Mutton Curry

A traditional curry from the Southern coast of Maharashtra this beautiful, aromatic curry is also called as 'Muttonache Rassa' and pairs very well with rice vode (deep fried bread made from rice flour) or a simple pulao

Course Side Dish

Cuisine Maharashtrian

Keyword Malvani, Malvani Mutton Curry, Mutton Curry

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 705kcal

Author Shireen Sequeira

Ingredients

750-800 grams mutton on the bone
4 medium sized onions finely sliced
1-1/2 tablespoons ginger paste
1-1/2 tablespoons garlic paste
1/2 teaspoon turmeric powder
Chopped coriander to garnish
Oil
Salt to taste

For the masala:

8 dried red chillies * see notes
6-8 peppercorns
1 tablespoon coriander seeds
3/4 teaspoon cumin seeds
3/4 teaspoon carraway seeds (shah jeera)
4 green cardamoms
2 black cardamoms
4-5 cloves
3/4 cup copra (dried coconut, grated)
1-1/2 teaspoons of khus khus, poppy seeds (substitute with 3-4 whole cashew nuts)

Instructions

Cut the mutton into medium sized pieces, wash and drain on a colander.
Now you can either cook the mutton over a low heat in a kadai/pan (which will take at least 45mins - 1 hr for the mutton to get tender) or pressure cook it to speed up your work. Select your mode of cooking accordingly. See notes for how to pressure cook the meat.
Heat oil in a heavy based kadai/pan and fry the sliced onions till golden. Then add the ginger and garlic paste and continue frying for a few seconds.
Add the mutton pieces and fry for a minute. Add 4 cups ( total of 1 litre) of water and salt to taste. Cook covered on a medium heat till the meat is tender. Depending on the quality of the meat it could take you anywhere between 40-50 mins or slightly more.
While the meat is cooking, dry roast all the ingredients mentioned under 'For the masala' one by one on a tawa/griddle and then let them cool for a bit. Grind the spices (all ingredients except the roasted copra) to a fine powder. Then add the copra and approx 1/2 to 3/4th cup of water (little at a time) and grind everything to a fine paste. Retain the water from the mixer grinder.
When the meat is tender add the turmeric powder and the ground masala and the reserved water. Adjust salt to taste and simmer for another 8-10 minutes.
Remove from heat, garnish with chopped coriander and serve with rice woday (wada) or rice or chapathis

Notes

1. If you wish to tone down the spice level you can deseed the chillies ideally do not reduce the quantity
To pressure cook the meat, transfer the cleaned meat into a pressure cooker, add salt and a little water, cover the lid, place the weight (whistle) and cook on full heat until the first whistle goes off. Then reduce the heat and cook for 8-10 minutes. Then turn off the heat and let the cooker cool down to room temperature. Then open and check. If the meat is not yet done, continue to cook for another 3-4 minutes. Cooking time will vary according to the tenderness of the meat

Nutrition