Malvani Mutton Curry
A fiery and aromatic mutton curry from the Konkan coast of Maharashtra. Tender mutton is simmered in a rich, spicy gravy made with toasted coconut and a special blend of Malvani spices. A true coastal delight.
For 4 servings
6 steps. 70 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces with 0.5 tsp turmeric powder, 1 tbsp ginger-garlic paste, and 0.5 tsp salt.
- c.Mix thoroughly to ensure each piece is well-coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Malvani Masala Paste (Vatap)
- b.Heat a heavy-bottomed pan over medium-low heat. Dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 1-2 minutes until they become fragrant. Remove from the pan and set aside.
- c.In the same pan, dry roast the dried red chillies for 30-40 seconds until they puff up slightly. Remove and add to the other whole spices.
- d.Add 1 tbsp of oil to the pan. Add the grated dried coconut and roast on low heat, stirring continuously, until it turns a deep golden brown. This is crucial for the authentic flavor. Remove and set aside with the spices.
- e.Add another 1 tbsp of oil to the pan. Sauté the thinly sliced large onion until it is deeply caramelized and dark brown. This may take 10-12 minutes.
- f.Allow all the roasted ingredients to cool down completely. Transfer them to a grinder jar and grind to a fine, smooth paste. Add a few tablespoons of water as needed to facilitate grinding.
- 3
Step 3
- a.Sauté Aromatics and Mutton
- b.Heat the remaining 2 tbsp of oil in a pressure cooker over medium heat.
- c.Add the finely chopped medium onion and sauté for 5-7 minutes until it turns soft and golden brown.
- d.Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
- e.Add the marinated mutton pieces to the cooker. Sauté on high heat for 4-5 minutes, searing the mutton on all sides until it's lightly browned.
- 4
Step 4
- a.Cook the Curry Base
- b.Reduce the heat to medium-low. Add the Malvani masala powder and the remaining 0.25 tsp of turmeric powder. Stir and cook for 30 seconds.
- c.Add the ground Malvani masala paste (vatap) to the cooker. Mix well and sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
- 5
Step 5
- a.Pressure Cook the Mutton
- b.Pour in 3 cups of hot water, the soaked kokum (along with its water), and the remaining 1 tsp of salt. Stir everything together, scraping the bottom of the cooker.
- c.Secure the lid of the pressure cooker. Cook on high heat until the first whistle. Then, reduce the heat to low and cook for about 25-30 minutes (or 6-7 whistles).
- d.Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes. Open the lid and check if the mutton is tender. If not, pressure cook for another 1-2 whistles.
- 6
Step 6
- a.Finish and Serve
- b.Once the mutton is tender, simmer the curry on low heat without the lid for 5-10 minutes to allow the gravy to thicken to your desired consistency and for the flavors to meld.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with traditional accompaniments like Bhakri (rice flour flatbread), Kombdi Vade, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use bone-in mutton. The bones add immense depth and richness to the gravy.
- 2Do not rush the process of roasting the coconut and caramelizing the onions for the paste. This step is the foundation of the curry's unique taste and color.
- 3Using hot water to make the gravy helps in maintaining the temperature of the curry and ensures the mutton remains tender.
- 4The curry tastes even better the next day as the flavors mature and deepen overnight.
- 5You can prepare the Malvani masala paste (vatap) in a larger quantity and freeze it in portions for quick future use.
Adapt it for your goals.
Protein Swap
This curry can also be made with chicken (Malvani Chicken Curry). Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
Spice Level AdjustmentSpice Level Adjustment
To reduce the heat, use fewer Bedgi chillies or substitute them with Kashmiri red chillies, which provide color with less spiciness. You can also reduce the amount of black peppercorns.
Souring AgentSouring Agent
If you don't have kokum, you can use 1 tablespoon of tamarind pulp, added during the simmering stage.
Creamier GravyCreamier Gravy
For a slightly richer and creamier texture, you can use freshly grated coconut instead of dried coconut for the paste.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Iron
This dish provides a good amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Anti-inflammatory Spices
The curry is made with a blend of spices like turmeric, ginger, and cloves, which are known for their powerful anti-inflammatory and antioxidant properties.
Healthy Fats from Coconut
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
Frequently asked questions
Malvani Mutton Curry is a rich and flavorful dish. Mutton is a good source of protein and iron. However, the curry is also high in calories and saturated fat due to the use of oil and coconut. It's best enjoyed in moderation as part of a balanced diet.