How to make Kaala Mutton -
The gravy may be dark in colour but it is full of flavour and divine taste.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Green chutney (हरी चटनी)
Cuisine : Maharashtrian
Course : Main Course Mutton
For more recipes related to Kaala Mutton checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Kalia Safed Khichda- Sk Khazana Dhansaak Rack Of Lamb With Apple Sauce
Kaala Mutton Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kaala Mutton Recipe
Mutton cut into bite sized pieces on the bone 750 grams
Green chutney ½ cup
Turmeric powder ½ teaspoon
Salt to taste
Yogurt 1 cup
Onion sliced 1 medium
Oil 5 tablespoons
Coriander seeds 1 tablespoon
Poppy seeds (khuskhus/posto) 1 tablespoon
Green cardamoms 3-4
Cinnamon 1 inch
Cloves 4-5
Black peppercorns 4-5
Fennel seeds (saunf) 1 tablespoon
Dried red chillies broken 3-4
Dried coconut ( khopra) grated ½ cup
Bay leaf 1
Caraway seeds (shahi jeera) 1 teaspoon
Garlic chopped 2 tablespoons
Ginger chopped 1 tablespoon
Onions finely chopped 2 medium
Potatoes peeled and cubed 2 medium
Tamarind pulp 1 tablespoon
Method
Step 1
Put mutton in a bowl, add turmeric powder, salt, yogurt and green chutney, mix and set aside to marinate for 20 minutes.
Step 2
Put mutton with the marinade in a pressure cooker. Add ½ the sliced onion and mix well. Add 1 cup water, mix, cover and cook on high heat for 1 whistle. Reduce heat and cook for 10 minutes.
Step 3
Heat 1 tablespoon oil in a shallow non-stick pan. Add coriander seeds, poppy seeds, cardamoms, cinnamon, cloves, peppercorns, fennel seeds and dried red chillies and sauté till fragrant.
Step 4
Add remaining sliced onion and sauté till onion turns a dark brown. Add dried coconut and sauté till brown. Remove from heat and set aside to cool.
Step 5
Grind the roasted mixture with some water to a coarse paste.
Step 6
Heat remaining oil in a deep non-stick pan. Add bay leaf and caraway seeds and sauté till fragrant.
Step 7
Add garlic and ginger and sauté for a minute. Add chopped onion and sauté till light brown.
Step 8
Add potatoes and mix well. Add some water, mix, cover and cook on low heat for 2 minutes or till the potatoes are half done. Add cooked mutton, mix, cover and cook for 2-3 minutes.
Step 9
Add the ground paste and mix well. Cover and cook on low heat for 2 minutes. Add tamarind pulp, mix well, cover and cook for 2 minutes.
Step 10
Serve hot garnished with a coriander spring.
Nutrition Info
Calories : 2793 Kcal
Carbohydrates : 112.6 gm
Protein : 159.8 gm
Fat : 189.3 gm
Other : Vitamin B12- 19.8mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
