Khandeshi Mutton Curry/Mutton Masala/ Kala Masala Mutton Curry Rassa

2013-07-26
  • Yield : 1
  • Servings : 3-5
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 1:20 h

Its amazing, how sourcing a particular ingredient and the method of preparing it, influences choice of food! Years ago , I made a personal choice of quitting red meat, Mutton precisely. The chewy texture and the smell wasnt very appetising, and the 10 year old foodie in me, decided to call it quits! Years later, married in a Maratha family, where Sundays are for Mutton Curries, I had a tough time adjusting. And one fine day, smelling the flavourful Mutton Curry made by my Mother in Law, the same foodie in me tipped me into trying it out. I knew instantly what went wrong then and whats absolutely correct now! It was the quality of the meat and the expertise in cooking together with the flavours that changed it all! After all these years, I take the liberty to boast about the Mutton of the best quality comes from Nashik! Succulent, juicy, meat falling from the bones, cooked to perfection in a flavourful spicy gravy…absolute delight!

Ingredients

  • 500 gms Mutton, preferrably chops
  • 3 tbsp Ginger Garlic Paste and 1/2 tsp Turmeric
  • 1 small Onion Chopped

  • For the ground masala
    1 Large Onion Sliced
  • 1 Inch Ginger peeled and diced
  • 5-8 Cloves Garlic
  • 1=2 tsp Oil for roasting
  • 1/2 Cup Grated Dry Coconut

  • For Gravy
    1-2 tbsp Oil
  • 2 tbsp Kala Masala
  • 2 tsp Red Chilly Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin seeds
  • 1 tsp Salt or as per taste

Method

Step 1

Marinate the cleaned and washed mutton with ginger garlic paste and turmeric and set aside for 15-20 mins. Heat 1 tbsp Oil in a pressure cooker and saute chopped onion till translucent.Add the marinated meat and fry for a min. Add 1 1/2 cups water along with 1/2 tsp Salt and stir. Pressure cook for 5-8 whistles or till the meat is cooked and leaves the bone.

Step 2

Heat 2 tsp oil on a girdle or tawa and roast sliced onions,garlic and ginger till browned. Add the grated coconut and mix well till well roasted. Cool and grind the mixture with little water.

Step 3

Heat remaining 2 tbsp oil in a non stick pan and add cumin seeds. Once they splitter, add the ground masala and fry on a medium flame till the mixture leaves oil. Add water to prevent the masala from sticking.

Step 4

Now add red chilly powder and turmeric and mix well. Add the cooked mutton along with the stock to the masala. Bring it to a boil and add salt and kala masala. Simmer for 5-10 mins. Garnish with chopped coriander and serve hot. Tastes best with hot bajara or jowar bhakris or rotis.

Recipe Comments

Comments (4)

  1. posted by Chowder Singh on September 1, 2013

    The mutton rassa looks yum.

      Reply
    • posted by Harshada Sandhan on September 3, 2013

      That’s been our favourite too! Love the flavours n the spice!

        Reply
  2. posted by yogi on August 27, 2014

    Hello,
    Your website is very user friendly also have recently been acquainted & seem to like the Khandeshi cuisine. One question please, do you sell the Dagdu teli Kala masala or your own variety ? I don’t think you get it in Bombay.
    Also tried but couldn’t get the merchants no. Thank you & sorry for being a bother.

      Reply
    • posted by Harshada Sandhan on August 27, 2014

      Thank you! We do not sell Kala Masala. And we are still in a process to find suitable retail outlet selling the kala masala in Mumbai. Dagadu Teli is a very old retailer of masalas in old Nasik, n we vouch for the ingredients sourced from the shop. Also, there’s a shop named Maharashtra Bhandar in College road Nasik,that sells readymade Kala masala and other local specialties. Their details are available at online directories.
      Shall keep you posted once we manage to locate a suitable retailer selling khandeshi masalas.

        Reply

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