This recipe belongs to a typical maharashtrian family (my own). I have seen this done from my childhood and I just love it. Especially it is eaten with Bhakari, Chapati, Bread, Steamed Rice. You can make from the picture how delicious it is…..try it!
Ingredients for marination
- Red Meat (Mutton/Ghosh) – 1 kg. (with bones)
- Green Masala – 4 to 5 tbsps
- Curd (Dahi) – 2 tbsps
- Salt to taste
- Turmeric (Halad) – 1 tspn
Keep this for marination for atleast 1/2 to 1 hour.
Ingredients for gravy
- Onions (Kanda) – 3 big (half sliced)
- Bay Leaf (Tamal Patra) – 2 full
- Black Cardamom (Masala Velchi) – 1
- Potato (Batata) – 2 big (cut into big pieces)
- Mix Masala – 4 tbsps
- Salt to taste
- Oil (Tel) – 1 bowl
- Coriander leaves (Kothimbeer) – finely chopped
- Coconut Masala (Bhazlela watup) – 4 tbsps (following ingredients roast & grind with the ready Coconut Masala again)
- Cloves (Lavang) – 8-10
- Dalchini (Cinnamon) – 1/2 inch
- Black Pepper (Miri) – 10 – 12
- Poppy Seeds (Khas khas) – 1/2 tspn
Procedure
- Wash mutton pieces thoroughly under running water and take in a big bowl after draining it properly.
- Now add turmeric powder, curd, green masala and salt. Keep this for 1 hour marination.
- Heat oil in a deep skillet, add bay leaf, black cardamom, onions – stir fry till they become translucent.
- Add marinated mutton; on a medium flame stir fry the mutton till it becomes tender. It will take atleast 45 mins.
- Then, add potatoes, mix masala, salt to taste, coconut masala and stir fry on high flame continuously for 5 mins.
- Add hot water for the gravy. (keep some water on the lid while the mutton is cooking)
- Now, cook the mutton covered till it is fully soft and ready to eat.
- Add coriander leaves and mix well.
- Serve hot with Chapati, Bhakari, Rice & Bread (Pav).
Tips
- If you are cooking a dish which will be needing water addition and you are cooking with a lid on, pour some water on the lid. The water becomes hot and the dish you are preparing never becomes dry (&Â will not burn). In case you need to add water, you can add the water which is on the lid.
- Mutton takes more time to cook so, you have to be patient. If you need to it quickly, you can use a pressure cooker & make 3-4 whistles. But I’ll insist cooking it in a skillet as when you stir fry the mutton in masala for such a long time it becomes more tasty.. You try it both ways.
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Rasaa have been a fav ever since my visit to Kplhapur..love ur recipe..
Thsnks Sheba. Keep Visiting.