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A rich and aromatic Maharashtrian mutton curry. Tender pieces of mutton are slow-cooked in a fragrant gravy of onions, tomatoes, and a special blend of roasted spices. A true comfort food, perfect with bhakri or rice.
For 4 servings
Marinate the Mutton
Prepare the Mori Masala Paste
A rich and aromatic Maharashtrian mutton curry. Tender pieces of mutton are slow-cooked in a fragrant gravy of onions, tomatoes, and a special blend of roasted spices. A true comfort food, perfect with bhakri or rice.
This maharashtrian recipe takes 80 minutes to prepare and yields 4 servings. At 396.25 calories per serving with 36.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Pressure Cook the Mutton
Finish and Serve
This recipe works wonderfully with chicken. If using chicken, reduce the pressure cooking time to about 15 minutes (or 2-3 whistles).
For a traditional smoky flavor (dhungar), place a small steel bowl in the center of the finished curry. Add a hot piece of charcoal to it, pour a few drops of ghee over the charcoal, and immediately cover the pot with a lid for 5 minutes.
To make the gravy creamier, you can add 2 tablespoons of cashew paste along with the tomato puree.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body strength.
This dish provides a significant amount of heme iron from the mutton, 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 turmeric, cloves, cinnamon, and black pepper is packed with antioxidants and has anti-inflammatory properties that help strengthen the immune system and fight off infections.
Mutton is a good source of essential minerals like zinc, phosphorus, and selenium, which are vital for immune function, bone health, and metabolic processes.
Mori Mutton Masala is a traditional Maharashtrian mutton curry known for its rich, dark gravy. The name 'Mori' refers to the special roasted masala paste made with dry coconut, onions, and whole spices, which gives the dish its distinctive deep flavor and color.
Yes, you can. Cook the mutton in a heavy-bottomed pot or Dutch oven. After searing the mutton and adding water, cover the pot and simmer on low heat for about 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water as it cooks.
Marinating the mutton in curd (yogurt) is the first step to tenderizing it. For even more tender meat, you can add a teaspoon of raw papaya paste to the marinade. Also, ensure you slow-cook it properly after the initial high-heat searing.
It is traditionally served with Jowar Bhakri (sorghum flatbread) or Bajra Bhakri (pearl millet flatbread). It also pairs excellently with chapatis, naan, or plain steamed rice.
You can store the leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Mori Mutton Masala can be part of a balanced diet. Mutton is a great source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, you can trim excess fat from the mutton and use oil moderately.
One serving of Mori Mutton Masala contains approximately 550-600 calories, depending on the fat content of the mutton and the amount of oil used. This estimate is for a serving size of about one cup.
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