Mutton Ghashi
A rich and aromatic mutton curry from the coastal region of Mangalore. Tender mutton is simmered in a spicy, freshly-ground coconut masala, making it a perfect dish to serve with neer dosa or steamed rice.
For 4 servings
6 steps. 60 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces with turmeric powder, ginger-garlic paste, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure all pieces are evenly coated.
- d.Cover and set aside to marinate for at least 30 minutes at room temperature.
- 2
Step 2
- a.Roast the Masala Ingredients
- b.Heat 1 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until they become aromatic.
- d.Add the 4 cloves of garlic and sauté for 30 seconds.
- e.Add the grated coconut and roast, stirring continuously, for 6-8 minutes until it turns a deep, fragrant golden-brown. Be careful not to burn it.
- f.Turn off the heat and allow the mixture to cool down completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
- c.Add the tamarind paste and approximately 1/2 cup of water.
- d.Grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a silky consistency.
- 4
Step 4
- a.Pressure Cook the Mutton
- b.Heat the remaining 3 tbsp of coconut oil in a pressure cooker over medium-high heat.
- c.Add the finely chopped onions and sauté for 6-7 minutes until they are soft and golden brown.
- d.Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
- e.Add the marinated mutton and sear on high heat for 5-7 minutes, stirring occasionally, until it's browned on all sides.
- f.Pour in 1.5 cups of hot water, stir well, and secure the lid of the pressure cooker.
- g.Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for 20-25 minutes, or until the mutton is 90% tender.
- 5
Step 5
- a.Combine and Simmer the Curry
- b.Allow the pressure to release naturally from the cooker before opening the lid.
- c.Place the cooker back on low heat. Add the ground masala paste, slit green chilies, and curry leaves to the cooked mutton.
- d.Add the remaining 1 tsp of salt, or to taste. Stir everything together thoroughly.
- e.If the gravy seems too thick, add up to 1/2 cup of hot water to reach your desired consistency.
- f.Bring the curry to a gentle boil, then cover and simmer on low heat for 10-15 minutes. This allows the flavors to meld and the gravy to thicken, and you'll see oil separating at the edges.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the curry rest for at least 10-15 minutes before serving to allow the flavors to deepen.
- d.Serve hot with traditional accompaniments like Neer Dosa, Pundi, Sannas, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly grated coconut. Avoid using desiccated or frozen if possible.
- 2Roasting the coconut to a deep golden brown is the most critical step for achieving the signature color and nutty aroma of the ghashi.
- 3Using bone-in mutton pieces adds immense flavor to the gravy compared to boneless meat.
- 4For a vibrant red color without excessive heat, use a mix of spicy and mild dried red chilies like Byadagi or Kashmiri.
- 5The curry's flavor enhances significantly the next day, making it a great make-ahead dish.
- 6Always use hot water to adjust the gravy's consistency to prevent a drop in temperature, which can affect the texture of the mutton.
Adapt it for your goals.
Protein Swap
Replace mutton with chicken to make 'Kori Ghashi'. Adjust the pressure cooking time accordingly (usually 2-3 whistles is sufficient for chicken).
VegetarianVegetarian
Make a vegetarian version using mushrooms, chickpeas (chana), or black-eyed peas (alsande). Sauté the vegetables or use pre-cooked legumes and simmer them in the masala gravy.
Spice LevelSpice Level
Adjust the number of dried red chilies to control the heat. For a milder version, use fewer chilies and deseed them before roasting.
Creamier GravyCreamier Gravy
For a richer, creamier texture, you can add a tablespoon of poppy seeds (khus khus) while roasting the masala spices.
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 more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia.
Anti-inflammatory Properties
The curry is loaded with spices like turmeric (containing curcumin), ginger, garlic, and black pepper, all of which are known for their potent anti-inflammatory and antioxidant effects.
Boosts Metabolism
The blend of spices, particularly chilies and black pepper, can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
One serving of Mutton Ghashi contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used. This is an estimate and can vary.