Black Mutton Curry (Lamb Curry) Recipe
Black Mutton Curry or Lamb Curry is a village-style recipe with flavours and aroma that are irresistible. A recipe from rural Maharashtra made with a special black spice mix or Kala masala.
Ingredients
- 500 grams Mutton on the bone curry size pieces
- 2 tbsp Black Masala/Kala Masala powder
- 1 medium Onion
- Whole spices 1 cinnamom, 2 green cardamom, 1 black cardamom, 4 cloves, 2 bay leaves
- ½ tsp Turmeric powder
- 5 tbsp Oil for cooking
- Salt to taste
For the Masala Paste
- 2 medium Onions, roasted
- ¼ piece Dried coconut, roasted
- ½ cup Coriander leaves
- 1-inch Ginger
- 10 - 12 Garlic cloves
- 3 - 4 Green Chillies
Instructions
- Marinate mutton with turmeric powder and salt and set aside for 30 minutes.
- Grind masala ingredients into a smooth paste
- Heat 2 tbsp oil in a pressure cooker and add the whole spices. When spices splutter add chopped onion and saute until translucent.
- Add mutton pieces and mix well. Now add 1 cup water and cover the pressure cooker. Cook until done - 3 to 4 whistles.
- In a pot or kadai, heat 3 tbsp oil and fry the masala paste for 2 minutes.
- Add the black/kala masala powder and fry for another 3 to 4 minutes. Then add the cooked mutton pieces (discard the whole spices).
- Mix well and then add approx 200 ml water and bring the curry to a boil. Cover and cook for 8 to 10 minutes.
- Finally garnish with coriander leaves.
- Serve Black Mutton Curry with jowar or rice rotis.
Video
Notes
- Increase the number of onions and coconut if you need a lot of gravy.
- Adjust black spice mix to suit your taste.