Kala Bhuna Mutton Curry | Maharashtrian Black Mutton Curry

Kala Bhuna Mutton — also known as Kala Gosht, Black Mutton Curry, or Mutton Kala Bhuna — is an iconic Maharashtrian mutton delicacy loved for its bold flavours and deep, dark appearance. In Hindi, Kala means black, while Gosht (from Urdu) refers to mutton.

This dish is famous for its rich black gravy, achieved through the slow caramelization of onions and spices, which beautifully coats the juicy, melt-in-the-mouth mutton pieces. The thick, intensely flavoured gravy clings to every bite, making it a true treat for mutton lovers.

Kala Bhuna Mutton pairs perfectly with steamed rice, pulao, roti, or paratha — its versatility and depth of flavour make it an unforgettable dish, whether served at festive gatherings or a hearty weekend meal.

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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

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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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Kala Bhuna Mutton is not an everyday curry — it is a labour of love meant for celebration and indulgence. The depth of flavour, the dark richness of the masala, and the tender, juicy mutton make it a true showstopper on any festive table. Serve it with flaky paratha, pulao, or plain steamed rice — and prepare to be transported by every bite.

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