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Tender mutton pieces simmered in a fragrant, coconut-based gravy with roasted spices. This authentic coastal curry from the Konkan region is rich, aromatic, and pairs perfectly with steamed rice or bhakri.
For 4 servings
Roast Spices and Coconut for Masala
Grind the Masala Paste
Sauté Aromatics and Sear Mutton
Tender mutton pieces simmered in a fragrant, coconut-based gravy with roasted spices. This authentic coastal curry from the Konkan region is rich, aromatic, and pairs perfectly with steamed rice or bhakri.
This goan recipe takes 85 minutes to prepare and yields 4 servings. At 403.61 calories per serving with 36.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook Masala and Pressure Cook the Curry
Finish and Garnish
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 10-12 minutes (or 2-3 whistles).
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking for a more wholesome meal.
For a slightly different flavor profile, add a 1-inch piece of cinnamon and 2-3 cloves while roasting the whole spices.
For a richer, creamier gravy, you can add 1 teaspoon of poppy seeds (khus khus) to the dry roasting spices.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Red meat like mutton is rich in heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The curry contains spices like turmeric (with its active compound curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
One serving of this Konkani Mutton Curry contains approximately 545-580 calories, primarily from the mutton, coconut, and oil. This is an estimate and can vary based on the fat content of the mutton and exact ingredient quantities.
This curry can be part of a balanced diet. Mutton is an excellent source of protein and iron. The spices like turmeric have anti-inflammatory benefits. However, it is also rich in saturated fats from the mutton and coconut, so it should be consumed in moderation, especially for those monitoring their fat intake.
Yes, absolutely. You can substitute mutton with 500g of bone-in chicken. The recipe remains the same, but you should reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles) to avoid overcooking the chicken.
Konkani Mutton Curry pairs beautifully with steamed rice, which soaks up the delicious gravy. It also goes well with traditional Indian breads like Bhakri (rice flour flatbread), Chapati, or soft Neer Dosas.
A bitter taste in this curry is almost always caused by burning the coconut while roasting. It's crucial to roast the coconut on low to medium-low heat, stirring continuously, until it's just golden brown. If it gets too dark or black spots appear, it will impart a bitter flavor.
Yes, you can. Follow all steps in a heavy-bottomed pot or Dutch oven. After adding water in Step 4, bring the curry to a boil, then cover with a tight-fitting lid, reduce the heat to low, and let it simmer for about 75-90 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.
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