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. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Advertisment Main Ingredients Mutton, Green chutney Cuisine Maharashtrian Course Main Course Mutton Prep Time 31-40 minutes Cook time 41-50 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Kaala Mutton 750 grams Mutton cut into bite sized pieces on the bone ½ cup Green chutney ½ teaspoon Turmeric powder to taste Salt 1 cup Yogurt 1 medium Onion sliced 5 tablespoons Oil 1 tablespoon Coriander seeds 1 tablespoon Poppy seeds (khuskhus/posto) 3-4 Green cardamoms 1 inch Cinnamon 4-5 Cloves 4-5 Black peppercorns 1 tablespoon Fennel seeds (saunf) 3-4 Dried red chillies broken ½ cup Dried coconut ( khopra) grated 1 Bay leaf 1 teaspoon Caraway seeds (shahi jeera) 2 tablespoons Garlic chopped 1 tablespoon Ginger chopped 2 medium Onions finely chopped 2 medium Potatoes peeled and cubed 1 tablespoon Tamarind pulp Advertisment Method Put mutton in a bowl, add turmeric powder, salt, yogurt and green chutney, mix and set aside to marinate for 20 minutes. 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. 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. 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. Grind the roasted mixture with some water to a coarse paste. Heat remaining oil in a deep non-stick pan. Add bay leaf and caraway seeds and sauté till fragrant. Add garlic and ginger and sauté for a minute. Add chopped onion and sauté till light brown. 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. 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. Serve hot garnished with a coriander spring. Nutrition Info Calories 2793 Carbohydrates 112.6 Protein 159.8 Fat 189.3 Other Fiber Vitamin B12- 19.8mcg #Bay leaf #Black peppercorns #Caraway seeds (shahi jeera) #Cinnamon #Cloves #Coriander seeds #Dried coconut ( khopra) #Dried red chillies #Fennel seeds (saunf) #Garlic #Ginger #Green cardamoms #Green chutney #Mutton #Oil #Onion #Onions #Poppy seeds (khuskhus/posto) #Potatoes #Salt #Tamarind pulp #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article