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Recipes,Lunch,Dinner,Non-Veg Lunch,Non-Veg Dinner

Oct 24, 2017







Kaala Mutton is an authentic Konkani Recipe. It is a spicy mutton gravy recipe which can be served with Bhakri or Roti. If you love spicy food then this is a must try dish.


    For the marination:
    Ginger-garlic, green chilies, coriander, mint paste
    Turmeric: 1 to 2 teaspoons
    Curd: 4 tablespoons
    Salt to taste
    Sliced onion: 1 medium
    For the dry masala:
    Lavang (cloves): 10
    Dalchini(cinnamon): 1 to 2 pieces (1-inch size)
    Whole black peppers: 20
    Badishep (Aniseed or Saunf): 1 teaspoon
    Khas khas (poppy seeds): 1 teaspoon
    Elaichi (cardamom): 3 to 4 pods
    Dhaniya(coriander seeds): 2 tablespoon
    Dry red chilies: 2 to 3
    For the ‘fresh’ masala:
    Finely chopped onions: 2
    Freshly grated coconut: 1 cup
    Dry grated coconut (copra) : 1 cup
    Other ingredients:
    Mutton: 500 grams
    Onions: 1 -2 finely chopped
    Shah Jeera (Black Cumin):1/2 (half) teaspoon
    Tejpatta (Bay leaf) : 2 or 3
    Tamarind: size of 1 lemon
    Water, as required


1. Apply all the ingredients mentioned under marination above to the mutton (cut into pieces). Keep aside for at least an hour, if not more
2. On the side, soak the tamarind in water and keep aside
3. Add the marinated mutton in a pan. To this. add sufficient water so that the whole mix is just-about submerged. Once the water starts to boil, cover the pan and cook it for around 30 mins.
4. To make the masala, add some oil and then add all the ingredients mentioned under fresh masala & dry masala and mix it well. Roast all the ingredients really well. Once that is done, let the mixer cool down then put it in a mixer and grind it to a coarse paste.
5.In another pan, add some oil. Then add Bayleaf, cumin seeds and finely chopped onion and fry till golden brown. Add a little water and cook till the onions are fully cooked. Then add the ground masala paste and mix it well. Next, add the cooked mutton and the tamarind pulp (from the soaked tamarind) and boil till the raw smell of tamarind goes away.
6. Adjust the water to the gravy consistency you like and bring to a boil on a slow flame for 2-3 minutes.

About Roopa NabarFollow On


Roopa's biggest inspirations, apart from the women in her family are Chef Sanjeev Kapoor, and the late Tarla Dalal. She has cooked on several TV shows, food challenges and YouTube videos. Learn her recipes on Coastal Kitchen.

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