Kala Mutton/Kala Ghosht/ Black Mutton or Mutton Kala Bhuna is an iconic mutton delicacy of Maharashtra. This recipe is black in color. Iit...
Kala Mutton/Kala Ghosht/ Black Mutton or Mutton Kala Bhuna is an iconic mutton delicacy of Maharashtra. This recipe is black in color. Iit is popularly known as Kala Gosht. Black means Kala in Hindi, while Ghosth for mutton in Urdu. The uniqueness of this delicious Maharashtrian delicacy is black gravy with melt-in-the-mouth mutton pieces. The thick gravy covers the juicy mutton pieces. As the gravy is thick you can enjoy rice, pulao, roti and others like that.
Ingredients-:
1. Mutton Medium Size Pieces- 1.5 KG
2. Ginger- 10 number of 1/2 Inch Pieces
3. Garlic Cloves-20
4. Coriander Leaves- 1 Bunch
5. Green Chilies- 7/8
6. Red Chili Powder- 2 teaspoon
7. Hung Curd- 1.5 cup
8. Turmeric Powder- 3 teaspoon
9. Coriander Seeds- 3 tablespoon
10. Spicy Red Chilies-2
11. Clove- 7/8
12. Black Pepper Corn- 2 Tablespoon
13. Triphal/Sichuan Pepper- 10/12 No’s
14. Nag Kesar (also known as Ceylon ironwood, Indian rose chestnut and Cobra's Saffron)—10 No’s
15. Star Anise-3/4
16. Bay Leaf-3/4
17. Cinnamon Stick 1 inch- 2
18. Mace- 1 clove
19. Black Cardamom-5/6
20. White Sesame Seeds- 3 Tablespoon
21. Onion Chopped- 3
22. Whole Onion-5
23. Dry Coconut-1
24. Salt – As required
25. Oil- 2/3 cup
26. Lime Juice- Half Cup
27. Ghee- 1 tablespoon
Preparation Method-:
Step 1-: At first we make Green Paste. For this purpose we take coriander leaves, garlic cloves, Ginger slice , 1 teaspoon oil, 2/3 green chilies and water ¼ cup and add all these to the grinder and make a smooth thick green paste.
Step 2-: Marinate the mutton with curd, green paste ( keep 2/3 tablespoon aside for further use), turmeric powder. Rest for 2 hours.
Step-3 -: Take a deep vessel. Add 1 cup oil. When oil becomes hot, add chopped onion. Fry for 3 to 4 minutes. Then add the marinated mutton. Stir well and cook for 7/8 minutes. Now add hot water ( as require to cook the mutton 90%). Cover the vessel and let it be cooked for 90%.
Personal Experience-: Through the above mentioned process mutton needs to be cook for long time. I don’t able to give that much time so I use pressure cooker. But original method to cook the mutton is the above mentioned way.
Step-4-: Take a pan, add all the whole spices one by one. Add salt 1 tablespoon. Stir well. Roast them till the aroma of spices comes out. Take the pan out of the gas and let the spices cool down. After that, grind them into a smooth powder. This is powder is called Kala/Black Garam Masala.
Step-5-: Set the grill rack on gas. Put the gas on medium flame. Now Char grill the whole onions, dry coconut and
green chilies one by one. After that, let them cool down, chopped them in small
pieces and grind them to make a thick paste. This paste is called Kala/ Black Masala paste
Step-6-: In a pan. Add oil 2 tablespoon, let it be heated well. Now add Kala masala paste in it. Stir well and cook till oil gets separated.
Step- 7-: Take another deep vessel. Add remaining oil and heated well. After that, add chili powder, remaining green paste, lime juice, chopped coriander leaves handful, pinch of kala garam masala and cook for 10/15 minutes. Then add the Step 6’s paste. Mix well and now add the 90% done mutton. Add mutton stock 2/3 cups, stir well and cover the vessel. Cook for another 15/20 minute on low heat or till mutton fully done.
Step -8-: Sprinkle ghee and 1 teaspoon kala garam maasala. Put the gas off and let the vessel covered till serving.
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