Recipe Of The Day: Maharashtrian Black Mutton Curry For Your Mid-Week Indulgence
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It is a truth universally acknowledged, that one cannot imagine Indian cuisine without a fair amount of mutton delicacies. From the spicy and decadent Rogan Josh to the succulent Mutton Seekh Kebabs, mutton dishes are widespread and loved in most parts of India be it North or South. Its quite evident that mutton curries of the different parts of India have a distinct flavour, texture and aroma. But do you know that the mutton recipes of India can also be classified based on their colour? Yes, you heard it right. From the Rajasthani Laal Maas to the Mughlai Hara Mutton Korma, these mutton recipes are enough to lure you visually. Today, we have brought before you one such mutton dish that is enough to tease your taste buds. The Maharashtrian Black Mutton Curry (Kala Mutton) is a dish popular for its distinct colour, aroma and flavour. Made without the basic spices- turmeric powder and red chilli powder, Black Mutton Curry has a dark brown colour that it gets from charred onions and coconut. Are you salivating already? We know it’s the middle of the week and the blues are getting you like nothing else. So, here’s the recipe for Kala Mutton for you to try at home.

Preparation time- 30 minutes

Cooking time- 30 minutes

Servings- 4


  • 500 grams mutton
  • 5 medium-sized onions, sliced
  • Half a coconut, cut into medium-sized cubes
  • 1 tbsp ginger garlic paste
  • ¼ cup hung curd
  • 4 green chillies
  • 1 cup chopped coriander leaves
  • 1 tbsp oil
  • 1 tsp garam masala
  • Salt, according to taste


1. Add the coriander leaves and green chillies to a grinder and make a fine paste.

2. In a large mixing bowl, take the mutton pieces and marinated them with hung curd, ginger-garlic paste and green masala paste and keep them aside for 30 minutes.

3. Add oil to a pan and fry the onions and coconut cubes till they are brown. Do not burn them as it will result in a bitter taste.

4. Allow the onions and coconut cubes to cool down, transfer them to a grinder jar and blend to make a smooth paste.

5. Now, take a pressure cooker and add a teaspoon of oil to it. Once the oil is hot, add the marinated mutton pieces and saute them on high flame for 7-8 minutes.

6. Next, add the brown masala paste and salt; mix well to combine.

7. Add a cup of hot water and cook the mutton for about 4 whistles.

8. Let the steam evaporate and check if the mutton pieces are tender. If they aren’t, cook them for one more whistle on a medium flame.

9. Once the mutton pieces are cooked, remove them from heat and serve.

You can serve this mutton curry with a bowl of Basmati rice or roti. Try this mutton curry today and thank us later.