Gavran Mutton Curry

गावरान मटण

Gavran Mutton Curry

1 hr 30 min

Ingredients for Gavran Mutton Curry

  • • 750 gm Mutton, cleaned and cut into pieces
  • • 3 tbsp Khandke Mutton Masala
  • • 2 large Onions, finely sliced
  • • 2 medium Tomatoes, chopped
  • • 1 tbsp Ginger-garlic paste
  • • 3 tbsp Oil
  • • Salt to taste
  • • Water – as needed for gravy
  • • Fresh coriander leaves, for garnish

For the Tempering

  • • 2-3 Bay leaves
  • • 4-5 Cloves
  • • 1 inch Cinnamon stick
  • • 2 Green cardamom pods
Khandke Mutton Masala 50gm

Khandke Mutton Masala 50gm

Rs. 100.00

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Method

1. Sauté the Aromatics
Heat oil in a heavy-bottomed pan or pressure cooker on medium flame. Add bay leaves, cloves, cinnamon, and cardamom. Sauté for a few seconds until fragrant.

2. Cook the Onions
Add sliced onions and cook until deep golden brown, stirring frequently — this is key to the gravy's rich, dark colour. Add ginger-garlic paste and sauté for a minute more.

3. Build the Masala
Add chopped tomatoes and cook until soft. Stir in the Khandke Mutton Masala and salt, and cook for 2-3 minutes until the oil separates from the masala.

4. Cook the Mutton
Add the mutton pieces and mix well, coating them evenly with the masala. Cook on high flame for 5 minutes, then add water as needed for the gravy. Cover and pressure cook for 5-6 whistles (or simmer on low flame for 1-1.5 hours) until the mutton is tender.

5. Serve
Garnish with fresh coriander and serve hot with bhakri, rice, or pav for a classic gavran-style Maharashtrian feast.