Servings:
Equipment
- Pressure cooker or heavy-bottomed pot
- Heavy pan or skillet for roasting spices
- Mixer grinder or blender
- Large spoon or spatula
- Knife and chopping board
Ingredients
For Marination
- 500 g mutton bone-in pieces recommended
- 3-4 green chillies
- 1 inch piece ginger
- ¼ bunch coriander leaves cilantro
- 3 tbsp curd plain yogurt
- 1 tsp salt
- ½ tsp turmeric powder
For Kala Mutton Garam Masala
- 2 tbsp sesame seeds
- 1½ tbsp coriander seeds
- 6 green cardamoms
- ½ tsp black peppercorns
- 1 bay leaf
- 2 black cardamoms
- 6 cloves
- 2- inch cinnamon sticks
- 1 whole mace
- 1 star anise
- ½ tbsp poppy seeds
- 1 small piece stone flower dagad phool/kalpasi
For Gravy
- 3 medium onions unpeeled (slit into quarters)
- ½ dry coconut about ½ cup, sliced or grated
- 2 tsp red chilli powder
- 2 cups water plus extra as needed
- 2 tbsp salt adjust to taste
- 3-4 tbsp oil for cooking
Instructions
Marinate the Mutton
- Add mutton pieces to a large bowl.
- Grind green chillies, ginger, and coriander leaves (cilantro) into a coarse paste.
- Add the paste, curd (yogurt), salt, and turmeric powder to the mutton.
- Mix well, cover, and let it marinate for at least 30 minutes (preferably 2–3 hours in the refrigerator for best flavor).
Prepare Kala Mutton Garam Masala
- Heat a pan on low flame.
- Dry roast sesame seeds, coriander seeds, green cardamoms, black peppercorns, bay leaf, black cardamoms, cloves, cinnamon, mace, star anise, and stone flower until aromatic and slightly darkened (about 3–4 minutes).
- Add poppy seeds at the last when the flame is off to avoid burning.
- Let the spices cool.
Roast Onions and Coconut
- Burn to char the onion on the open flame, turn with the tongue and char evenly
- Repeate for the dry coconut as well.
- Let both chared onion and coconut cool slightly and chop
Make the Masala Paste
- Start grinding the dry garam masala
- In same blender, combine the roasted onions (peels removed after roasting), roasted coconut.
- Add a splash of water and blend to a smooth, thick paste.
Cook the Kala Mutton
- Heat oil in a pressure cooker or heavy-bottomed pot over medium heat.
- Add chopped onions (optional, for extra flavor) and sauté until golden brown.
- Add the marinated mutton and sauté for 5 minutes, stirring occasionally.
- Add the masala paste and red chilli powder.
- Pour in 2 cups water and add salt. Stir to combine.
- Cover and pressure cook for 20 minutes (or simmer covered for 45–60 minutes in a pot) until the mutton is tender and cooked through.
- Check seasoning and adjust water for desired gravy consistency. Simmer uncovered for a few minutes if the gravy is too thin.
- Garnish with fresh coriander leaves if desired.
- Serve hot with Bhakri (millet flatbread) or steamed rice.
Notes
Notes & Tips
Substitutions: If stone flower (dagad phool) is unavailable, you can skip it, but it adds a unique earthy flavor. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors deepen as it rests. Serving Suggestion: Kala Mutton pairs best with Bhakri, but it also goes well with steamed rice or soft chapatis. Visual Cue: The gravy should be dark brown to almost black, thick, and glossy when ready. Spice Level: Adjust green chillies and red chilli powder to your preference.
Substitutions: If stone flower (dagad phool) is unavailable, you can skip it, but it adds a unique earthy flavor. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors deepen as it rests. Serving Suggestion: Kala Mutton pairs best with Bhakri, but it also goes well with steamed rice or soft chapatis. Visual Cue: The gravy should be dark brown to almost black, thick, and glossy when ready. Spice Level: Adjust green chillies and red chilli powder to your preference.
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