Black Mutton Curry Recipe

Black Mutton Curry (also known as Kali Mutton Curry) is a rich and flavorful dish that gets its dark color from roasted spices and caramelized onions.

Here’s a traditional recipe for making Black Mutton Curry Recipe :

Ingredients:

• 500g mutton (cut into medium pieces)
• 2 large onions (thinly sliced)
• 2 tomatoes (finely chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (slit)
• 1/2 cup yogurt
• 3 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves (for garnish)

Dry Spices for roasting (for the black color):

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 1 tsp fennel seeds
• 1-2 dry red chilies
• 2-3 cloves
• 1 inch cinnamon stick
• 1 black cardamom
• 1 bay leaf

Other spices:

• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala

Instructions:

1. Prepare the spice mix:

• Dry roast the spices listed under the “Dry Spices for roasting” on medium heat until they turn fragrant and dark brown (but not burnt). This will impart the black color to the curry.
• Let the roasted spices cool down and then grind them into a fine powder.

2. Cooking the Mutton:

• Marinate the mutton with the yogurt, turmeric, red chili powder, and salt. Let it rest for at least 30 minutes.

3. Preparing the Curry:

• Heat oil or ghee in a large pan or pressure cooker. Add the sliced onions and cook until they are deeply caramelized. The onions should turn dark brown but not burnt. This process is key for the dark color of the curry.
• Add the ginger-garlic paste and slit green chilies. Cook for another 2-3 minutes until the raw smell of ginger-garlic disappears.
• Add the tomatoes and cook until they are soft and the oil starts separating.

4. Add spices and mutton:

• Add the ground roasted spice mix and stir for a minute to release the flavors.
• Add the marinated mutton to the pan and cook on high heat for 5-7 minutes, stirring frequently until the mutton is seared and the masala is well-coated.

5. Cooking the curry:

• Add 2 cups of water (or as needed) and bring it to a boil. If using a pressure cooker, cook for 4-5 whistles, or until the mutton is tender. If using a regular pot, simmer the curry on low heat until the mutton is cooked and tender (about 1-1.5 hours), stirring occasionally.

6. Final touches:

• Once the mutton is cooked, check for seasoning. Sprinkle garam masala and mix well.
• Garnish with fresh coriander leaves.

Serve:

• Serve the Black Mutton Curry hot with rice, naan, or roti.