How to make Kala Mutton at home

How to make Kala Mutton at home

There's no denying that mutton has a fervent following among non-veg lovers. Meat is special in its own right, delicious, juicy, and full-bodied, and can quickly transform most meals into delightful dishes. Usually, most mutton curries are slow-cooked for a slightly chewy texture, but the longer cooking time makes them tender and flavorful. From Kosher Mansho to Laal Maas, it is tantalizing the taste buds of mutton curry lovers.

Here's another decadent mutton curry to add to your favorites list today. Coming from Maharashtra, it is a regional favorite and is called Kala Mutton. The curry gets its name from the black/dark brown sauce that is made without Haldi or red pepper powder. The special sauce made with roasted onions and coconut has a raw smoky taste that goes well with spices. Mutton curry made with a small number of ingredients is perfect for those who want to enjoy the original flavor of mutton and a mild taste with simple spices. Interesting, right? Try today's recipe.


How to make Kala Mutton at home
  • 750 gm chopped mutton
  • 1/2 teaspoon turmeric
  • 4 small sliced onion
  • 1 tablespoon coriander seeds
  • 4 green cardamom
  • 4 clove
  • 1 tablespoon fennel seeds
  • 1/2 cup desiccated coconut
  • 1 teaspoon caraway seeds
  • 1 tablespoon chopped ginger
  • 1 tablespoon tamarind extract
  • mint leaves as required
  • 1/2 cup green chutney
  • 1 cup yoghurt (curd)
  • 4 tablespoon vegetable oil
  • 1 tablespoon poppy seeds
  • 1 inch cinnamon stick
  • 4 peppercorns
  • 3 broken and de seeded dry red chili
  • 1 bay leaf
  • 1 1/2 tablespoon chopped garlic
  • 2 small chopped into cubes,peeled potato
  • salt as required
  • 1 tablespoon kasoori methi leaves

Steps: How to make Kala Mutton

How to make Kala Mutton at home

Marinate the mutton

To get started with this easy recipe, clean the mutton chunks by washing them with a little warm water. Then rinse them again with plain water and pat dry. Put turmeric, yogurt, green chutney, salt, and mutton pieces in a bowl. Mix everything well and let it sit for 20 minutes.

Cook Mutton

Add the oil and sliced ​​onions to the pressure cooker and add the marinated mutton. Add 1 cup of water and mix well. Cook on high heat for a kick, then reduce the gas flame. Boil for about 10 minutes.

Prepare Masala

Heat 1 tablespoon of oil in a frying pan and add all the seasonings except the bay leaf and cumin. Fry for a while and add the rest of the onions. Fry until lightly browned. Add dried coconut and sauté briefly. When ready, grind the masala with water to form a coarse paste.

Mix the ingredients

Reheat the oil in a pan and add the cumin and bay leaves. Sauté for a few seconds, then add the garlic, ginger and chopped onion. Fry until lightly browned. Add potatoes and water. Mix well and simmer for about 2 minutes.

Add Mutton

When done, add mutton. Mix everything well and cook for another 2 minutes. Add prepared dough and cook for 2 more minutes. Finally add Kasoori Methi and tamarind extract and mix well. Cover and cook for about 2-3 minutes. Turn off the gas flame.

Ready to serve

Garnish the mutton with mint leaves. Kala Mutton is ready. Serve hot with rice or naan bread.

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