Black Mutton Curry (Lamb Curry)

Black Mutton Curry or Lamb Curry is a village-style recipe with flavours and aroma that are irresistible. This is a delectable recipe from rural Maharashtra made with a special black spice mix or Kala masala.

The black spice mix or Kala masala mixes flavourful spices and yellow chillies and has a dark brown color that is almost black. This is a traditional recipe that belongs to the natives of rural Maharashtra and I was lucky enough to lay my hands on this exquisite spice mix. You can easily get this at any local masala shop, though I am not quite sure of its quality and taste.

What I like about this Black Mutton Curry Recipe (Lamb Curry Recipe) is its aroma while simmering. The flavours are so captivating that you find everyone just waiting to pounce upon it.

Read also: Mutton Curry Recipe Maharashtrian Style

Apart from the aroma and flavours, I also like the colour of the curry. It turns out to be deep greenish-brown and looks almost black, something that I had never come across before. To keep the mutton (lamb) soft and juicy, I prefer to cook it in a pressure cooker and then simmer it into the black curry masala.

The rich, delicious, and flavourful Black Mutton curry is a recipe that I would like to indulge in over and over again. You could enjoy this mutton curry with jowar or rice bhakris or Rotis, as is traditionally eaten. This is easy mutton or lamb curry recipe that even beginners can try.

Black Mutton Curry Recipe (Lamb Curry Recipe)

Before we could dive straight into the recipe, let’s go through these simple lamb curry ingredients –

Mutton – Shoulder of lamb or leg of lamb or goat is just perfect for this curry recipe because of its tenderness. Any curry-cut pieces of your choice will also work well for this recipe.

Spice Mix – Like I said we use the black spice mix or the Kala masala powder for this mutton curry. You could find this at any masala store all over Maharashtra.

Whole spices – such as green cardamom, black cardamom, cinnamon, and cloves.

Masala Paste – char the onions and a small piece of dried coconut on an open flame. This gives the masala paste a lovely smoky flavour. Blend this into a smooth paste along with coriander leaves, green chillies, ginger. This forms the base of this easy lamb curry recipe.

Preparation of Mutton Curry (Black Mutton Curry)

• Begin the Recipe by first roasting the onions and dried coconut over an open flame. You can see the process in the video attached. Roasting in a cast iron pan is also wonderful but open flame roasting makes the curry more flavourful.

• Peel the onions by discarding the charred skin and also cut the dried coconut into small bits. Add this into a blender jar with coriander leaves, green chillies, ginger and garlic and blend into a smooth paste.

• If the goat or lamb meat is tender then you may like to cook it in a pot. I prefer to cook mutton in a pressure cooker to save time. For this, heat oil in a pressure cook or pot and add in some whole spices and the mutton pieces to which I applied salt and turmeric. Sear the mutton well for 2 to 3 minutes and then add a cup of water, close the lid and allow it to cook for 3 to 4 whistles.

• In another pan, heat 3 tbsp oil and saute the masala paste for 2 minutes. Then add the black masala or kala masala spice powder and continue to fry for another 3 to 4 minutes or until you see oil oozing from the sides.

• Your pressure cooker must have cooled by now. Open the lid and discard the whole spices. Now add the mutton and the stock to the masala paste and mix well.

• Also add one cup or 200 ml water, just enough to make the curry. Bring the curry to a boil and then cover the vessel and cook the mutton curry on a low to medium flame for at least 8 to 10 minutes.

• After about 10 minutes, delicious black mutton curry is ready. Garnish with freshly chopped coriander leaves and then switch off the flame.

Few Tips To Make This Easy Mutton Curry

Preferably use shoulder cut of goat or lamb and cut the meat into equal sizes for even cooking.

Always wash the mutton a couple of times and drain it in a colander before you could marinate it.

Marinating the meat well is the key to soft and succulent mutton pieces. Moreover, marination time helps the meat to absorb the flavours from the spices. The longer your marination the more flavourful and succulent your mutton or lamb curry will turn out.

It is always recommended for good mutton or lamb curry to sear the meat pieces on a high flame for at least 2-3 minutes. Searing ensures the sealing of juices thus making the meat more flavorsome.

Adjust water as per the consistency of gravy you like or depending on what you want to eat it with. A thinner gravy goes well with steamed rice and a semi-thick gravy is fit to serve with Parathas, Naan, or Rotis.

If you have time, I highly recommend that you cook this Black Mutton Curry Recipe in a heavy bottom pot or a handi for a thicker and delicious curry.

Serving Suggestions

You can traditionally serve this Black Mutton Curry with Jowar Rotis. Serve with some cut onion slices and pieces of lemon.

You could also serve with a plate of steamed rice or rice Rotis.

Some traditional mutton curry recipes that you may like

MUTTON AND PUMPKIN CURRY (MUTTON LONVAS)

GREEN MASALA MUTTON CURRY

EAST INDIAN MUTTON CURRY

MUTTON FRITHAD

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Thanks for stopping by,

Love, Anita