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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
Marinate the Mutton
Prepare the Malvani Masala Paste (Vatap)
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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.
This maharashtrian recipe takes 100 minutes to prepare and yields 4 servings. At 453.08 calories per serving with 37.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Mutton
Cook the Curry Base
Pressure Cook the Mutton
Finish and Serve
This curry can also be made with chicken (Malvani Chicken Curry). Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
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.
If you don't have kokum, you can use 1 tablespoon of tamarind pulp, added during the simmering stage.
For a slightly richer and creamier texture, you can use freshly grated coconut instead of dried coconut for the paste.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
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.
One serving of Malvani Mutton Curry (approximately 1 cup or 325g) contains an estimated 550-600 calories. This can vary based on the fat content of the mutton and the amount of oil used.
Yes, you can. Cook the curry in a heavy-bottomed pot with a lid. After adding water, bring it to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water during the cooking process.
The best substitute for kokum's unique sourness is tamarind pulp. Use about 1 tablespoon of thick tamarind pulp. Add it towards the end of the cooking process. In a pinch, a squeeze of lime juice can be added just before serving.
To reduce the heat, use fewer dried red chillies or opt for a milder variety like Kashmiri chillies. You can also reduce the quantity of black peppercorns and Malvani masala powder.
Leftover Malvani Mutton Curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat thoroughly on the stovetop or in the microwave before serving.