Malvani Sukha Mutton

2014-10-27
  • Yield : 1 KG
  • Servings : 6
  • Prep Time : 45m
  • Cook Time : 40m
  • Ready In : 1:35 h

A Perfect Recipe for Mutton Lovers

Malvani Sukha Mutton – the moment I read this recipe in one of the old recipe books that I found, I was sure it’ll be a winner.  The blend of spices brings the dish a delightful flavour and  you can serve the Malvani Sukha Mutton with Bhakri (flatbread made of Bajra or Jowari), Thecha (a very hot paste of garlic and dried red chillies) and raw onions. To balance the heat of this dish, I always serve this with Buttermilk and Varan (Dal made the Maharashtrian way)

Tips

Coconut oil makes this dish tastes better so I used coconut oil in this recipe. However, you can use any refined oil. The CKP Garam masala is simple to make. Click here to know how to make it.

Trivia

Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Source: Wikipedia

Malvani Sukha Mutton served with Bhakri, thecha and raw onions.

Malvani Sukha Mutton served with Bhakri, thecha and raw onions.


Ingredients

  • Mutton - 1 kg
  • Turmeric Powder - 1/2 Tsp
  • Asafoetida (Hing) 1 Tsp
  • Ginger paste 1 Tbsp
  • Garlic paste 1 Tbsp
  • Onion chopped 4 medium sized
  • Garam masala 1.5 Tsp
  • Dry dessicated coconut 5 Tsp
  • Dried whole red chillies 4-5 (depends on your taste. If you like it less hot, use only 2)
  • Bay leaf 4
  • Cinnamon stick 2 1"pieces
  • Oil (preferably coconut oil) - 80ml or 8 Tbsp
  • CKP Garam Masala 4-5 Tbsp

Method

Step 1

Grind together dry desiccated coconut and dried red chillies and keep it aside. Marinate the mutton for 45 minutes with Turmeric, Asafoetida, Salt, Ginger paste and Garlic paste.

Step 2

In a pressure pan, heat oil, add bay leaf, 1 cinnamon stick, chopped onions and fry till onions get translucent. Add the mutton and fry on high heat for about 10 minutes so that its juices get sealed.

Step 3

Add about a cup of water and let the mutton simmer on slow gas mark for about 10 minutes after the first whistle. After 10 minutes, let the pressure drop and open the pressure pan.

Step 4

Put the pressure pan back on the stove. By this time the mutton is about 50% done. Add the coconut dried red chilly powder and 4-5 Tsp of CKP garam masala, stir the contents, let it simmer for about 2-3 minutes. Add 20ml or so of warm water and close the lid of the pressure pan. Cook it on pressure for another 15 minutes after the first whistle.

Step 5

After the pressure drops, open the pan, let the remaining water evaporate, stir the contents carefully without breaking the mutton pieces. Add 1 Tsp of garam masala, Taste for red chilli and salt content and add more if required.

Step 6

Garnish the dish with coriander.

Serving Suggestions

Serve with hot Bhakri, Thecha, raw onions and a glass of buttermilk.

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Recipe Comments

Comments (10)

  1. posted by Rubina on October 7, 2018

    I made this and I followed your recipe except that I added fresh chilli paste instead of chilli paste and did not use pressure cooker. I left the mutton to marinate for 2hours.

    It came out really good.

    Thanks for sharing !!

      Reply
    • posted by Swati Sani on October 7, 2018

      Thank you, glad it worked for you.

        Reply
  2. posted by Mina on September 12, 2017

    I made this last Sunday and it turned out well

      Reply
    • posted by Swati Sani on September 12, 2017

      Thank you, glad it turned out well.

        Reply
  3. posted by Divya on June 4, 2017

    can you use garam masala instead of ckp garam masala? would it change the taste too dramatically?

    btw, i love your recipes! I’m at terrible cook but your recipes always come out so great 😀

      Reply
    • posted by Swati Sani on June 5, 2017

      CKP garam masala has a unique taste which is will be lacking in the dish if you use the regular garam masala. I am happy you find my recipes helpful in your cooking. and believe me, I too was a terrible cook when I started 🙂

        Reply
  4. posted by Pradeep Verma on November 14, 2016

    Came out fantastic, thanks Swati!

      Reply
  5. posted by helen on November 19, 2015

    What is CKP garam masala

      Reply
    • posted by Swati Sani on November 20, 2015

      Here’s the recipe to make CKP Garam Masala – swatisani.net/kitchen/recipe/ckp-garam-masala/

        Reply

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