Exclusive Kala Mutton Recipe By Chef Chanda Rajendra Shelar

by admin

Talking about the dish she says “Kala mutton, commonly referred to as kala ghost, is a famous mutton delicacy from Maharashtra. The curry will be known for its black or dark brown gravy. This is a traditional recipe that belongs to the natives of rural Maharashtra. Because the gravy is rich, you can eat this dish with steamed rice orchapati. It’s a delightful treat, for all spice enthusiasts.


    Mutton cut into bite sized pieces 750 gms

    Turmeric powder ½ tsp

    Onion sliced 01 medium

    Oil 05 tbsp

    Coriander seeds 01 tbsp

    Poppy seeds (khuskhus/posto) 01 tbsp

    Green cardamoms 3 – 4 nos

    Cinnamon 01 inch

    Cloves 04 – 05 nos

    Black peppercorns 04 – 05 nos

    Fennel seeds (saunf) 01 tbsp

    Dried red chilies broken 03 – 04 nos

    Dried coconut ( khopra) grated ½ cup

    Bay leaf 01 no

    Caraway seeds (shahi jeera) 01 tsp

    Garlic chopped 02 tbsp

    Ginger chopped 01 tbsp

    Onions finely chopped 02 medium


    Put mutton in a bowl, add turmeric powder, salt and green chilly set aside to marinate for 20 minutes.

    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.

    Heat 1 tablespoon oil in a shallow non-stick pan. Add coriander seeds, poppy seeds, cardamoms,

    cinnamon, cloves, peppercorns, fennel seeds and dried red chilies and sauté till fragrant.

    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.

    Grind the roasted mixture with some water to a coarse paste.

    Heat remaining oil in a deep non-stick pan. Add bay leaf and caraway seeds and sauté till fragrant.

    Add garlic and ginger and sauté for a minute. Add chopped onion and sauté till light brown.

    Add some water, mix, cover and cook on low heat for 2 minutes. Add cooked mutton, mix,

    cover and cook for 2-3 minutes.

    Add the ground paste and mix well. Cover and cook on low heat for 2 minutes, mix well, cover and cook for 2 minutes.

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