Are you in the mood to try the spicy Black Mutton Curry? You can try this traditional Maharashtrian Mutton. Here’s the step-by-step recipe for you with all tips & tricks to make this special Black Mutton Curry special.
Black Mutton Curry Recipe
For Roasted Masala Powder:
2 Bay leaves
6 Dry red chilli
½ teaspoon Mace Cumin seeds
2 Black cardamom
10-12 Black peppercorns
1 Cinnamon stick
For Green Chutney:
2 bulb Garlic
2-3 inch Ginger
3-4 Slitted green chilli
70g Coriander leaves
¼ cup Water
1.2 Kg Mutton (lamb)
½ teaspoon Turmeric powder
3 tablespoons Curd
1 tablespoon Green chutney
For Black Masala paste:
¼ of 1 Dry coconut, as required or (¼ of 1 small head), (toasted niyog)
3 large Onions
4-5 tablespoon Mustard oil
1 large onion, chopped
2 tablespoons Red chilli powder (kashmiri)
2 tablespoons Meat masala
Hot water, as required
Salt to taste
1 tablespoon warm clarified butter
½ teaspoon Garam masala
For the Masala Powder: In a pan, dry roast bay leaves, dry red chili, mace cumin seeds, clove, cardamom, black cardamom, black pepper, and cinnamon stick for about 2-3 minutes. Turn off heat and transfer into a food processor or blending jar. Grind until it becomes a masala powder. Set aside.
For the Green Chutney: Blend all the ingredients listed for green chutney and grind in a food processor or blender until it becomes a smooth paste. Set aside.
For the Mutton/Lamb: In a bowl, add chopped mutton and season with turmeric powder, salt, curd and green chutney. Mix it well until well incorporated with the mutton. Cover the bowl and let it marinate for an hour.
In a pressure cooker pot, heat 4-5 tablespoons of mustard oil. Then add the marinated mutton. Stir it and add 1 large chopped onion and mix it well. Partly cover the cooker (with a little hole on the side) and let fry for 20 minutes. Make sure to stir the mutton in between to even out cooking.
For the Black Masala Paste: Roast the Dried coconut meat and 3 large onions on a grill until black bum marks the skin. (the color black will make the sauce darker in hue, and the roasting will give it a smokey flavor). Grind it to make a paste.
After 20 minutes, season the mutton with 2 tablespoons red chili powder (kashmir), 2 tablespoons meat masala, add all the roasted masala powder, all the green chutney paste, roasted coconut onion paste. Mix it well until well blended with the mutton.
Cover the pot with a small opening on the side (partly covered) and let it cook for about 20 minutes but stirring in between 6-7 minutes. Sauce will become very thick
Add hot water, stir and partly cover the pot. Let it simmer and continue cooking.
Adjust it again with hot water and mix it, once the sauce becomes thick like a gravy. Add another batch of hot water once sauce becomes gravy like and stir well again.
Cover the pressure cooker and cook till 5 whistles. (Cooking time will depend on the quality of your mutton). After 5 whistles, turn off the flame and let the pressure out completely.
Remove the pressure cover once safe to open, and add the combined 1 tablespoon clarified butter and ½ teaspoon garam masala. Mix it well until well combined to the gravy/sauce.