Mutton Curry Malvani is one of the most delightful mutton preparations coming from Konkan region of Maharashtra. The red spicy gravy tastes awesome with plain boiled rice. Try eating it with your hands to get the real Malvani flavor.
500g Mutton | small pieces
STEP1
Soak 2 Tbs of tamarind pulp in 1 cup hot water for 30 minutes, squeeze out and discard the pulp. Keep aside.
STEP2
Make a cooking paste using:
200g Onions
1 cup Coconut (fresh, grated)
1 Tbs Ginger-Garlic paste
1 cup Coriander leaf
2 Green Chili (or according to preference)
½ tsp Turmeric
1 tsp Cumin seed
Salt (to taste)
Little water (to whip up paste).
STEP3
Put one cup of water to boil.
STEP4
Heat 6 Tbs oil in karahi, add 10 curry leaf, 4 clove, 4 black cardamom and fry till curry leaf is crisp. Add the cooking paste and fry till oil separates. Add the mutton pieces and stir fry till the pieces firm up. Add 5 tsp ShoGo malvani masala, 2 Tbs Byagdi (or Kashmiri) Chili powder, one cup coconut milk, and the tamarind water—from Step1. Mix well. Cook for 5 minutes. Add the boiling water—from Step3. Mix and cook for 45 minutes on low heat, covered. Stir intermittently. Adjust the curry thickness and garnish with coriander leaf (chopped).
If you liked Chicken Curry Malvani, you should also try:
• Prawn Curry Malvani
• Chicken Curry Malvani
• Fish Curry Malvani
INGREDIENTS
Red Chili, Coriander Seed, Coconut, Cassava-starch, Fennel Seed, Stone Flower (dagad-phul), Cumin Seed, Cashew-nut, Cinnamon, Sichuan Pepper (chirphal), Star Anise, Sesame Seed, Cassia Bud, Black Seed, Fenugreek Seed, Mustard Seed, Clove, Nutmeg, Black Cardamom, and Asafetida.
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ABOUT THE BLEND USED IN THIS RECIPE
ShoGo malvani masala now makes it possible for everyone to prepare truly tasty Malvani cuisine. The masala originated in the little-known town of Malvan in coastal Maharashtra. Today Malvani fish, prawn, shellfish, and squid curries are much sought after dishes by seafood gastronome. But don’t hesitate to use malvani masala for delicious vegetables, lentils, beans, chicken, and mutton curries. Blended for Konkan food lovers!
INGREDIENTS
Red Chili, Coriander Seed, Coconut, Cassava-starch, Fennel Seed, Stone Flower (dagad-phul), Cumin Seed, Cashew-nut, Cinnamon, Sichuan Pepper (chirphal), Star Anise, Sesame Seed, Cassia Bud, Black Seed, Fenugreek Seed, Mustard Seed, Clove, Nutmeg, Black Cardamom, and Asafetida.
