How to make Malwani Mutton -
Spicy preparation of mutton cooked in Malwani style
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton On Bone, Dry Red Chillies
Cuisine : Maharashtrian
Course : Main Course Mutton
For more recipes related to Malwani Mutton checkout Saoji Mutton, Lal Gosht. You can also find more Main Course Mutton recipes like Bhuna Gosht Gosht Kofta Curry Syun Methi Kaala Mutton
Malwani Mutton Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Malwani Mutton Recipe
Mutton On Bone 1 1/2 inch pieces on the bone 500 grams
Dry Red Chillies 10
Coriander seeds 2 teaspoons
Cloves 4-5
Black peppercorns 5-6
Cumin seeds 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Green cardamoms 4-5
Black cardamoms 2-3
Dry coconut (khopra) grated 1/2 cup
Poppy seeds (khuskhus/posto) 1 teaspoon
Tamarind pulp 1 tablespoon
Oil 4 tablespoons
Onions sliced 4 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Ginger cut into thin strips 1 inch piece
Method
Step 1
Roast red chillies, coriander seeds, cloves, blackpeppercorns, cumin seeds, caraway seeds, green cardamoms, black cardamoms, dry coconut and poppy seeds separately on a tava.
Step 2
Mix all the roasted ingredients and grind to a fine paste with tamarind pulp and a little water. Heat oil in a thick-bottomed vessel, add onions, sauté till light golden brown. Add ginger paste and garlic paste and sauté for half a minute.
Step 3
Add mutton pieces and sauté for five minutes. Add two cups of water and bring it to a boil. Reduce heat, cover and cook on low heat for thirty minutes or till mutton is done.
Step 4
Add ground masala, turmeric powder and salt and mix well. Simmer for five minutes. Check the seasoning, serve hot garnished with coriander leaves and ginger strips.
Nutrition Info
Calories : 2140 Kcal
Carbohydrates : 79.8 gm
Protein : 105.5 gm
Fat : 155.3 gm
Other : Vitamin B12- 13mcg
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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 www.sanjeevkapoor.com 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.
