By Black Mutton Curry, also known as Kala Mutton Curry, is a deep, dark, and flavorful dish that comes from the kitchens of Maharashtra and parts of Telangana and Andhra Pradesh. The rich black color comes from a unique spice blend called Kala Masala or Black Masala, which includes roasted coconut, dried red chilies, and aromatic spices roasted until dark brown. This curry has a smoky, earthy taste with layers of spice that pair perfectly with steamed rice, chapati, or bhakri.
Ingredients
For the Black Masala (Kala Masala):
- 2 tablespoons dry grated coconut
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 5–6 dried red chilies
- 1-inch cinnamon stick
- 4–5 cloves
- 1 teaspoon black peppercorns
- 3–4 green cardamoms
- 1 bay leaf
- 1 tablespoon poppy seeds (optional)
For the Curry:
- 750 grams mutton (goat meat), cleaned and cut into medium pieces
- 3 tablespoons oil (mustard oil or vegetable oil)
- 2 large onions, finely sliced
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- Salt, to taste
- 1 cup water (adjust for desired consistency)
- Fresh coriander leaves, for garnish
Optional for extra richness:
- 2 tablespoons yogurt or coconut milk
Preparing the Black Masala
- Dry roast ingredients:
Heat a heavy-bottomed pan on medium heat. Add dry grated coconut and roast until it turns dark brown, stirring continuously to prevent burning. Remove and set aside. - In the same pan, roast coriander seeds, cumin seeds, sesame seeds, dried red chilies, cinnamon, cloves, black peppercorns, cardamoms, bay leaf, and poppy seeds. Keep roasting until everything turns aromatic and slightly darker.
- Allow all the roasted ingredients to cool, then grind them into a fine powder or paste. This is your Kala Masala.
Cooking the Mutton
- Marinate the mutton (optional but recommended):
Mix the mutton pieces with a teaspoon of turmeric, a pinch of salt, and half of the ginger-garlic paste. Set aside for 30 minutes. This tenderizes the meat and enhances flavor. - Heat oil:
In a heavy-bottomed pot or pressure cooker, heat 3 tablespoons of oil. Add the sliced onions and sauté until they turn deep golden brown. This step is crucial for the curry’s rich flavor. - Add ginger-garlic paste:
Stir in the remaining ginger-garlic paste and cook for 2–3 minutes until the raw aroma disappears. - Add tomatoes and spices:
Add the chopped tomatoes, red chili powder, and salt. Cook until the tomatoes turn soft and oil starts separating from the masala. - Incorporate Kala Masala:
Add the prepared black masala to the pot. Stir well and cook for another 2–3 minutes, allowing the spices to release their aroma and dark color. - Cook the mutton:
Add the marinated mutton pieces. Mix thoroughly so the meat is coated with the masala. Cook on medium heat for 10–12 minutes, stirring occasionally, until the meat begins to brown. - Add water and simmer:
Pour in 1 cup of water (adjust depending on how thick you want the curry). Cover and cook on low heat for about 45–60 minutes until the mutton is tender.- Pressure cooker method: Cook for 4–5 whistles on medium heat, then let the pressure release naturally.
- Optional finishing touch:
For extra creaminess, stir in 2 tablespoons of yogurt or coconut milk during the last 5 minutes of cooking.
Serving
Once the mutton is tender and the curry has reached a rich, blackish-brown color, garnish with fresh coriander leaves. Serve hot with steamed rice, jowar bhakri, chapati, or naan.
Tips for Perfect Black Mutton Curry
- Patience is key: Slow-cooking helps the flavors develop fully and the meat to become tender.
- Roasting well: The darker you roast the coconut and spices (without burning), the deeper the curry’s color and flavor.
- Spice level: Adjust the number of dried chilies based on your spice preference.
- Make-ahead masala: Kala Masala can be prepared in bulk and stored in an airtight jar for up to a month.
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