Khandeshi kala mutton
Khandeshi kala mutton, from above
Non vegKhandesh

Khandeshi kala mutton

Mutton in a near black masala of charred onion and dry coconut. Jalgaon's fiery pride.

90 minTime
42 gProtein each
hotSpice
The black curry of Khandesh1 chapter · 1 min read

Make it your way

Grandma's wayCharred onion and coconut, kala masala.
The original
483kcalsame
42 gproteinsame
6 gfibresame
90minutessame

Kala mutton as Khandeshi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)750 g
Onion3, sliced
Desiccated coconut (unsweetened shredded coconut)½ cup dry coconut
Garlic10 cloves
Ginger2.5 cm
Garam masala1 tbsp Khandeshi kala masala or garam masala
Red chilli powder (indian red chili powder)1½ tbsp
Coriander seeds1 tbsp
Turmeric (ground turmeric)¼ tsp
Cooking oil (vegetable oil)4 tbsp
Coriander leaves (cilantro)a handful
Water2 cups
Saltto taste

Method

5 steps
  1. 1Roast onion slices and dry coconut directly on a flame or dry pan until charred and black in spots.
  2. 2Grind with garlic, ginger and coriander seeds into a smooth, dark paste.
  3. 3Heat oil, add the paste and fry with chilli, kala masala and turmeric until oil separates.
  4. 4Add mutton, sear, then water and salt; pressure cook for 5 whistles and let the pressure release naturally.
  5. 5Simmer to a thick, spicy rassa and garnish with coriander.
Serve it like this

Serve hot in a deep bowl with jowar or bajra bhakri, raw onion and lemon.

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Make it a meal

What goes with Khandeshi kala mutton: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jowar roti35 min
Bread or rice Bajre ki roti35 min
Bread or rice Jeera rice30 min
With a main Shev bhaji35 min
On the side Coconut chutney10 min
On the side Dahi tikhari10 min
To drink Sol kadhi40 min
Something sweet Puran poli90 min
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