How to make Karavalli Mutton Curry -

Mutton curry bursting with flavour from the Maharashtra - Karnatak border.- Karavalli Mutton Curry, a tomato and coconut milk based preparation.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Vinegar (विनेगर)

Cuisine : Indian

Course : Main Course Mutton

For more recipes related to Karavalli Mutton Curry checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mutton Rogan Josh Black Mutton Lamb Celery and Asparagus Stir Fry Homestyle Mutton Curry - SK Khazana

Karavalli Mutton Curry

Karavalli Mutton Curry 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 : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Karavalli Mutton Curry Recipe

  • Mutton cut into ½ inch pieces 500 grams

  • Vinegar 2 tablespoons

  • Turmeric powder ½ teaspoon

  • Dried red chillies 6-8

  • Ginger ½ inch piece

  • Fennel seeds (saunf) 1 teaspoon

  • Garlic cloves 4-5

  • Black peppercorns 4-5

  • Coriander seeds 1 tablespoon

  • Oil 2-3 tablespoons

  • Bay leaves 1-2

  • Onions finely chopped 2 medium

  • Tomato puree ½ cup

  • Salt to taste

  • Cashewnut paste 2 tablespoons


Step 1

Mix the mutton with ½ teaspoon turmeric powder and one tablespoon vinegar and mix well.

Step 2

Cook the mutton in a pressure cooker with half cup of water on high heat till the pressure is released once. Lower the heat and cook for ten to twelve minutes or till the mutton is tender.

Step 3

In a mixer jar, grind together red chillies, remaining vinegar, ginger, fennel seeds, garlic, pepper corns and coriander seeds to a fine paste. Add water if required.

Step 4

Heat oil in a nonstick pan. Add bay leaf and onions and sauté till translucent.

Step 5

Add ground masala and sauté for two to three minutes, till the masala is cooked and oil is separated.

Step 6

Add tomato puree and salt and mix well. Simmer for two minutes

Step 7

Add cashew paste and mix well.

Step 8

Add the cooked mutton pieces, mix well and simmer for two to three minutes.

Step 9

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.