How to make Karavalli Mutton Curry - Mutton curry bursting with flavour from the Maharashtra - Karnatak border.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Vinegar (विनेगर)

Cuisine : Karnataka

Course : Main Course Mutton

Karavalli Mutton Curry Recipe Card

Karavalli Mutton Curry
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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Karavalli Mutton Curry checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Keema Karela, Sicillian Meat Balls, Black Mutton, Mutton Jalfrazie.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Karavalli Mutton Curry Recipe

  • Mutton cut into ½ inch pieces 500 grams

  • Vinegar 2 tablespoons

  • Turmeric powder ½ teaspoon

  • Dried red chillies 6-8

  • Ginger ½ inch piece

  • Fennel seeds (saunf) 1 teaspoon

  • Garlic cloves 4-5

  • Black peppercorns 4-5

  • Coriander seeds 1 tablespoon

  • Oil 2-3 tablespoons

  • Bay leaves 1-2

  • Onions finely chopped 2 medium

  • Tomato puree ½ cup

  • Salt to taste

  • Cashewnut paste 2 tablespoons

Method

Step 1

Mix the mutton with ½ teaspoon turmeric powder and one tablespoon vinegar and mix well.

Step 2

Cook the mutton in a pressure cooker with half cup of water on high heat till the pressure is released once. Lower the heat and cook for ten to twelve minutes or till the mutton is tender.

Step 3

In a mixer jar, grind together red chillies, remaining vinegar, ginger, fennel seeds, garlic, pepper corns and coriander seeds to a fine paste. Add water if required.

Step 4

Heat oil in a nonstick pan. Add bay leaf and onions and sauté till translucent.

Step 5

Add ground masala and sauté for two to three minutes, till the masala is cooked and oil is separated.

Step 6

Add tomato puree and salt and mix well. Simmer for two minutes

Step 7

Add cashew paste and mix well.

Step 8

Add the cooked mutton pieces, mix well and simmer for two to three minutes.

Step 9

Serve hot.