How to make Malwani Mutton -

Spicy preparation of mutton cooked in Malwani style

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton On Bone, Dry Red Chillies

Cuisine : Maharashtrian

Course : Main Course Mutton

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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

Malwani Mutton Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.