Mutton Ghashi
A coastal Karnataka style mutton curry with a rich coconut and spice base, slow-cooked until the meat turns tender and the gravy is deep, warming, and full of roasted flavor. It tastes especially good with neer dosa or rice.
For 4 servings
- prep · ~10 min
Prepare the mutton and aromatics.
1.Wash the mutton pieces and drain well.2.Slice the onions and chop the tomato.3.Peel the garlic and roughly chop the ginger. - roast · ~8 min
Roast the coconut and whole spices.
1.Heat a heavy pan over medium heat and add the grated coconut.2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.3.Roast, stirring often, until the coconut turns deep golden and smells nutty.4.Take it off the heat and let it cool slightly.TIPKeep the heat medium and stir steadily so the coconut browns evenly instead of burning in spots. - mix · ~5 min
Grind the masala.
Transfer the roasted coconut mixture to a grinder jar. Add garlic, ginger, tamarind paste, and a little water, then grind to a smooth, thick paste.
- saute · ~8 min
Cook the onion base.
1.Heat oil in a pressure cooker over medium heat.2.Add curry leaves and sliced onions.3.Cook until the onions turn light golden.4.Add tomato and turmeric powder, then cook until the tomato softens. - pressure cook · ~25 min
Pressure cook the mutton with the masala.
Add the mutton, ground masala, salt, and 2 1/2 cups water to the cooker. Mix well, close the lid, and cook until the mutton is tender, about 5-6 whistles.
TIPBone-in mutton gives the gravy better flavor; if the meat is older, add a little more cooking time. - simmer · ~10 min
Adjust the gravy and finish the curry.
Let the pressure drop naturally and open the cooker. Add the remaining water if needed, then simmer the curry for 8-10 minutes until the gravy looks smooth, glossy, and well blended.
- serve
Serve the mutton ghashi hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the coconut to a deep golden brown, not just pale beige, or the ghashi will miss its signature roasted depth.
- 2Use a little water while grinding so the masala turns very smooth; a coarse paste gives the gravy a gritty finish.
- 3Do not rush the onion stage—lightly golden onions build sweetness that balances the chilies and tamarind.
- 4Let the pressure drop naturally before opening; this helps the mutton stay juicy and continue tenderizing gently.
- 5If the gravy looks split after pressure cooking, simmer uncovered and stir well until it turns glossy and unified.
- 6This curry tastes even better after a few hours of rest, when the coconut masala and mutton juices meld fully.
Adapt it for your goals.
Spicier
Use hotter dried red chilies or add a few extra peppercorns for a sharper, more fiery ghashi without changing the core masala.
thicker gravyThicker-gravy
Reduce the final water and simmer longer for a richer, clingier curry that pairs especially well with neer dosa.
milderMilder
Cut back the dried red chilies slightly for a gentler heat while keeping the roasted coconut and tamarind flavors intact.
stovetop slow cookedStovetop-slow-cooked
Cook covered on low heat instead of pressure cooking if you prefer gradual braising and a more reduced, old-style curry texture.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton provides substantial protein, making this curry satisfying and useful for a filling meal with rice or dosa.
Contains Warming Spices
Ginger, garlic, black pepper, cumin, and coriander add aroma along with traditional digestive and warming qualities.
Naturally Flavor-Dense
Fresh coconut, whole spices, curry leaves, and tamarind create strong flavor, so the dish tastes robust without relying on heavy cream.
Frequently asked questions
Yes. Cook it covered in a heavy pot on low heat until the mutton is tender, adding water as needed; it will simply take longer.
