The state of Maharashtra is synonymous with the Maratha warriors who would hunt and eat their meat rare while at war. The meats are not eaten rare commonly today, but there are definitely some very unique recipes that have come down the ages. From hunted game to meats from the local markets, you name it and Maharashtra has it! The mutton curry from the state comes in different thickness consistencies and you can find one eaten exclusively with rice, as the other is meant to be eaten with hand baked breads made from wheat or rice flour. This particular mutton curry is common throughout the state and prepared in every authentic Maharashtra home. So, if you are up to trying your hand at whipping up some mutton delight, read on!
Ingredients:
500 grams of fresh mutton (preferably boneless)
3 onions sliced fine
2 green chilies
1 tablespoon ginger garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 tablespoons coriander powder
1 teaspoon mixed spice powder or hot spice mix
1 tomato chopped really fine
2 tbsp chopped coriander leaves
3 tablespoons oil
Salt and water according to your preference and taste.
Popular Accompaniments:
The gravy is eaten with rice, either fried or plain boiled, as well as bread and chapattis. It is part of every Sunday feast in the Maharashtra home and is supposed to taste even better when allowed to blend with puffed rice; just one other way the curry is relished!
Preparation:
In the blender, mix together the ginger garlic paste and green chilies.
Wash the mutton cubes well under running water and set aside.
Main Cooking:
In a heavy bottom pan, heat the oil and add the finely sliced onions.
Fry the onions till the shreds obtain a rich golden brown texture.
Add the chili and ginger garlic paste and sauté for around 5 minutes.
Add the finely chopped tomato and continue to fry the mixture till the oil begins to leave the paste.
Add the red chili, mixed spice, coriander, and turmeric powder and fry for about 3 minutes more.
Add mutton, and fry them well in the spice mix.
Add salt and water just enough to cover the pieces.
Sprinkle the chopped coriander, and allow the gravy to cook for around ten minutes once you have transferred it into a pressure cooker.
Presentation:
Serve the mutton gravy piping hot, garnished with some more chopped coriander leaves, a sprig or two of mint or even butter flakes.
