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A rich and intensely flavorful Maharashtrian mutton curry. The deep, dark color comes from a special paste of roasted coconut and onions, slow-cooked with tender mutton pieces. A rustic and hearty dish perfect with bhakri or rice.
For 4 servings
Marinate and Pressure Cook Mutton
Prepare the Kala Masala Paste
A rich and intensely flavorful Maharashtrian mutton curry. The deep, dark color comes from a special paste of roasted coconut and onions, slow-cooked with tender mutton pieces. A rustic and hearty dish perfect with bhakri or rice.
This maharashtrian recipe takes 105 minutes to prepare and yields 4 servings. At 694.14 calories per serving with 47.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble the Curry
Simmer and Finish
Replace mutton with bone-in chicken pieces to make 'Kala Chicken'. Adjust the pressure cooking time accordingly (usually 2-3 whistles).
Add cubed potatoes along with the mutton in the pressure cooker for a more filling curry.
For a milder version, reduce the amount of red chili powder and black peppercorns. For a spicier kick, add a slit green chili when sautéing the masala paste.
Create a vegetarian version using whole mushrooms, paneer, or boiled jackfruit. Skip the pressure cooking step for the main ingredient and add it directly to the cooked masala.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron from red meat, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia and boosting energy levels.
The blend of spices like cloves, cinnamon, ginger, and peppercorns has traditionally been used for its warming properties and to aid digestion. These spices are also rich in antioxidants.
'Kala' means 'black' in Marathi. The name refers to the deep, dark brown, almost black color of the gravy, which is achieved by slowly roasting onions and dry coconut until they are deeply caramelized.
One serving of Kala Mutton (approximately 1 cup or 310g) contains around 550-600 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Kala Mutton can be part of a balanced diet. It is rich in protein and iron from the mutton. However, it is also high in calories and saturated fat due to the red meat and oil. It's best enjoyed in moderation as a hearty, occasional meal.
While Goda Masala provides the most authentic flavor, you can substitute it with a good quality garam masala. To get closer to the authentic taste, you can add a pinch of stone flower (dagad phool) and sesame seeds when roasting the whole spices.
Yes, absolutely. You can reduce the amount of red chili powder to your preference. You can also use a milder variety like Kashmiri red chili powder, which imparts color without excessive heat.
Store leftover Kala Mutton in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, adding a splash of water if the gravy has thickened too much. Avoid microwaving, as it can make the mutton chewy.
This recipe goes great with these complete meals
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