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!
500 gms Mutton, preferably chops
3 tbsp Ginger Garlic Paste
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 Namak Shamak (Salt) or as per taste
Chopped coriander leaves for garnish
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 and a tsp salt and pressure cook for 5-8 whistles.
once cooled, open and check if mutton is cooked.
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.
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.
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.
Khandeshi Mutton curry has a characteristic tarri or oil floating on top. Soak up this flavorful curry with hot Bajra Bhakris.