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.

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Kaala Mutton

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


  1. Put mutton in a bowl, add turmeric powder, salt, yogurt and green chutney, mix and set aside to marinate for 20 minutes.
  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.
  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.
  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.
  5. Grind the roasted mixture with some water to a coarse paste.
  6. Heat remaining oil in a deep non-stick pan. Add bay leaf and caraway seeds and sauté till fragrant.
  7. Add garlic and ginger and sauté for a minute. Add chopped onion and sauté till light brown.
  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.
  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.
  10. 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