Mutton Polov

This traditional Mangalorean mutton dish is mostly prepared during weddings. Bafat, the signature masala powder of this state adds a wonderful flavour to this dish. The surprise addition is ash gourd pieces. Serve it with boiled rice or pan polay (neer dosa) or sannas and enjoy with your loved ones.

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Mutton Polov

Main ingredients Mutton on the bone, Ash gourd (petha), Onions, Whole garam masala, Ginger-garlic paste, Green chillies, Cumin seeds, Coriander seeds, Poppy seeds (khuskhus), Scraped fresh coconut, Tamarind pulp, Coconut milk, Bafat masala, Ghee
Cuisine Mangalorean
Course Main course mutton
Prep time 20-25 minutes
Cook time 40-45 minutes
Serve 4
Taste Spicy
Level of cooking Moderate
Others Non vegetarian


  • 750 grams mutton, cut into 2 inch pieces on the bone
  • 400 grams ash gourd (petha), peeled and cut into 1 inch pieces
  • 1 small onion, diced
  • 1 inch cinnamon stick
  • 3-4 green cardamoms
  • 8-10 black peppercorns
  • 4-5 cloves
  • 1 tablespoon ginger-garlic paste
  • Salt to taste
  • ¾ teaspoon turmeric powder
  • 2-3 green chillies, slit
  • 1 teaspoon sugar
  • Masala paste
  • 1 tablespoon cumin seeds
  • ½ tablespoon coriander seeds
  • 2 teaspoons poppy seeds (khuskhus)
  • 4-5 cloves
  • 3-4 green cardamoms
  • 1 inch cinnamon 
  • 3-4 dried red chillies, broken
  • 2 small onions, sliced
  • 1 cup scraped fresh coconut
  • 1½ teaspoons tamarind pulp
  • 1 cup coconut milk 
  • ½ teaspoon bafat masala
  • 1 teaspoon ginger-garlic paste
  • Tempering
  • 2 tablespoons ghee
  • 1 medium onion, thinly sliced
  • To serve
  • Steamed matta rice 
  • Pickle


  1. Heat a pressure cooker, add onion, cinnamon stick, green cardamoms, black peppercorns, cloves, mutton, ginger-garlic paste, 2 cups water, salt, ½ teaspoon turmeric powder and green chillies and mix well. Cover and cook under pressure on medium heat till 4-5 whistles are given out.
  2. To make the masala paste, dry roast cumin seeds, coriander seeds, poppy seeds and cloves in a non-stick pan till fragrant. Add cloves, green cardamoms and cinnamon and continue to roast for a few seconds. Transfer on a plate and allow to cool slightly. 
  3. Place the same pan back on heat, add dried red chillies and roast till they turn crisp. Transfer on the same plate and allow to cool. 
  4. Bring 2½ cups water to a boil in the same pan. Add salt and remaining turmeric powder and mix well. Add the ash gourd and mix.  Cook on medium heat for 8-10 minutes. 
  5. Heat a non-stick shallow pan. Add onions and sauté till they turn golden. Add the coconut and continue to sauté till the mixture turns golden brown. Transfer on to the same plate again and allow to cool. 
  6. Transfer the roasted mixture into a grinder jar, add tamarind pulp, coconut milk, bafat masala and ginger-garlic paste and grind to a fine paste. 
  7. To make the gravy, heat a deep non-stick wide pan. Add the ground paste and mix well. Cook for 2-3 minutes. 
  8. Open the cooker once the pressure has reduced completely. Add the mutton pieces into the gravy and mix well. Strain the stock into it, mix, cover and cook till the mixture comes to a boil.
  9. Strain the cooked ash gourd and add into the gravy as well and mix. Add salt, and sugar and mix well. Cover and continue to cook for 1-2 minutes. 
  10. To make the tempering, heat ghee in a small non-stick pan. Add onion and sauté till golden brown. Transfer most of this mixture directly into the gravy and stir to mix. 
  11. Pour the mutton polov into a serving bowl, garnish with remaining fried onion.
  12. Serve hot with steamed matta rice and pickle.