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A fiery and aromatic mutton curry from the Kathiawar region of Gujarat. Tender mutton pieces are slow-cooked in a rustic gravy packed with garlic, onions, and a blend of traditional spices. This dish is perfect with bajra rotla or bhakri.
For 4 servings
Marinate the Mutton
Prepare the Curry Base
Cook the Masala
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A fiery and aromatic mutton curry from the Kathiawar region of Gujarat. Tender mutton pieces are slow-cooked in a rustic gravy packed with garlic, onions, and a blend of traditional spices. This dish is perfect with bajra rotla or bhakri.
This gujarati recipe takes 115 minutes to prepare and yields 4 servings. At 399.06 calories per serving with 37.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear and Pressure Cook the Mutton
Finish and Serve
Replace mutton with 500g of kathal (raw jackfruit) or large chunks of potato and paneer. Adjust the pressure cooking time to about 10-12 minutes.
Add 1-2 dried red chilies along with the whole spices for extra heat. You can also use a spicier variety of red chili powder like Guntur for heat, along with Kashmiri chili for color.
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot or Dutch oven for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water as it cooks.
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function.
This dish is rich in heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Contains spices like turmeric, ginger, and garlic, which have powerful anti-inflammatory and antioxidant properties that support overall health.
One serving (about 1 cup or 400g) of Kathiawadi Mutton Curry contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. Mutton is an excellent source of protein, iron, and B vitamins. However, it's also high in saturated fat. To make it healthier, use lean cuts of mutton, trim excess fat, and use oil moderately. The spices used also offer various health benefits.
Traditionally, this fiery curry is served with Bajra Rotla (pearl millet flatbread) or Bhakri (a crisp, unleavened bread). It also pairs well with plain rice, jeera rice, or chapati.
Yes, you can substitute mutton with 500g of bone-in chicken. Reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles) as chicken cooks much faster.
After pressure cooking, simply simmer the curry uncovered on medium heat for 5-10 minutes until it reaches your desired consistency. The gravy will also thicken as it cools.