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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
Marinate the Mutton
Roast the Masala Ingredients
Grind the Masala Paste
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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.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 457.42 calories per serving with 37.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Combine and Simmer the Curry
Garnish and Serve
Replace mutton with chicken to make 'Kori Ghashi'. Adjust the pressure cooking time accordingly (usually 2-3 whistles is sufficient for chicken).
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.
Adjust the number of dried red chilies to control the heat. For a milder version, use fewer chilies and deseed them before roasting.
For a richer, creamier texture, you can add a tablespoon of poppy seeds (khus khus) while roasting the masala spices.
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 more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia.
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.
The blend of spices, particularly chilies and black pepper, can provide a temporary boost to your metabolism, aiding in calorie burning.
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.
Mutton Ghashi can be part of a balanced diet when consumed in moderation. It is rich in protein and iron from the mutton and contains beneficial compounds from spices like turmeric and garlic. However, it is also high in saturated fat from the mutton and coconut, so portion control is key.
Yes, you can. Cook the mutton in a heavy-bottomed pot or Dutch oven. After searing, add water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. This slow-cooking method develops deep flavors.
Mutton Ghashi is traditionally served with Mangalorean rice preparations like Neer Dosa (lacy rice crepes), Pundi (steamed rice dumplings), or Sannas (steamed rice cakes). It also pairs beautifully with plain steamed rice or ghee rice.
Freshly grated coconut gives the best flavor and texture. However, if unavailable, you can use frozen grated coconut. Thaw it completely and pat dry before roasting to ensure it browns evenly.
Leftover Mutton Ghashi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat thoroughly before serving.