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A rich and aromatic Mangalorean curry featuring tender mutton pieces simmered in a fiery, tangy coconut-based gravy. This authentic recipe balances spice from roasted red chilies with the creaminess of coconut and a hint of tamarind.
For 4 servings
Pressure Cook the Mutton
Prepare the Gassi Masala Paste
A rich and aromatic Mangalorean curry featuring tender mutton pieces simmered in a fiery, tangy coconut-based gravy. This authentic recipe balances spice from roasted red chilies with the creaminess of coconut and a hint of tamarind.
This south_indian recipe takes 90 minutes to prepare and yields 4 servings. At 437.68 calories per serving with 37.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry Base
Combine and Simmer the Curry
Garnish and Serve
Replace mutton with 400g of mushrooms, 2 cups of boiled chickpeas, or mixed vegetables like potatoes and carrots. Adjust cooking time accordingly, as vegetables cook much faster.
Substitute mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Increase the number of dried red chillies to 12-15 or add a slit green chili along with the tomatoes for extra heat.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The spices used, such as turmeric, ginger, garlic, and black pepper, are known for their immune-boosting and anti-inflammatory properties, helping to protect the body against infections.
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.
One serving of Mutton Gassi contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Mutton Gassi can be part of a healthy diet in moderation. Mutton is a great source of protein, iron, and B vitamins. However, it's also high in saturated fat. Using lean cuts of mutton and controlling the oil portion can make it a healthier choice.
Yes, you can cook the mutton in a heavy-bottomed pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, for the mutton to become tender. Ensure you add enough water to prevent it from drying out and check it periodically.
If you don't have tamarind, you can use 1 tablespoon of lemon juice or 1/2 teaspoon of amchur (dry mango powder) for a tangy flavor. Add it towards the end of the cooking process to preserve its flavor.
Mutton Gassi can be stored 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.
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