Mutton curry is a renowned Maharashtrian dish, but it takes the prize when prepared in the Malvani style. Let’s learn how to make this simple mutton curry recipe at home.
- 750-800gms Mutton on the bone,
- Two tablespoon oil (approx 40ml),
- Four big onions (2 chopped & 2 sliced for paste),
- 1-1/2 tbsp ginger paste
- 1-1/2 tbsp garlic paste
- 1/2 tbsp JMM Turmeric powder
- fresh coriander,
- 25g JMM Malvani Sunday Masala,
- 3 cups (600ml) water,
- salt to taste.
Malvani cuisine is heavily influenced by Goan and Konkani cuisine. The Malvan area is located on the western coast of Maharashtra,, and its cuisine is known as Malvani cuisine. Malvani cuisine is known for many familiar famous dishes, one of which is the non-vegetarians favourite Malvani mutton curry. Malvani mutton curry is renowned for its richly coloured mutton gravy dish, with tenderly delicious mutton that melts into our mouths.
Malvani Mutton Curry recipe
Malvani style mutton curry is an easy mutton curry dish, but it’s the way it’s cooked that makes it so delicious & unique. The main attraction & the party starter of this recipe is the JMM’s Malvani Sunday Masala, which steals the show with its traditional taste and aromatic characteristics.
- Wash and drain the mutton in a colander after chopping it into medium-sized chunks.
- You can now either cook the mutton over low heat in a Kadai/pan (which will take at least 45 minutes – 1 hour for the mutton to become tender) or pressure cook it to expedite the process. Cooking methods should be chosen with care.
- Then, in a heavy-bottomed Pan, heat the oil and fry the sliced onions until golden. Then add the ginger and garlic paste and fry for a few seconds more.
- Add & fry the mutton pieces for a minute. After that, add 4 cups of water (total of 1 litre) and season with salt to taste.
- Cover & cook on medium heat until the meat is soft & tender. Depending on the details of the meat, it could take 40-50 minutes or slightly longer.
- Once the meat is cooked, combine it with JMM’s turmeric powder, Malvani Sunday Masala,, and the allocated water. Change the salt to taste and continue to cook for another 8-10 minutes.
- Turn off the heat, top with chopped coriander, and serve with Wada, rice, or chapatis.