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Mutton Khuddi ~ East Indian Mutton Recipe Joanna DSouza

The East Indian Bottle masala is a unique spice mix, mostly used by the traditional East Indian communities of Mumbai. This blend of 36 spices is something special for East Indians and differs from village to village and family to family. This masala is usually made in summer. This spicy mix is what makes all the difference to the Mutton Khuddi and contributes a lot to its flavor. In this post we show you how to make Mutton Khuddi ~ East Indian Mutton Recipe.

Khuddi is usually a regular Sunday lunch dish at any East Indian home. This curry tastes nice with rice or kadak pav. You can make Khuddi using even pork or chicken.

Mutton Khuddi, for example, is a simple dish cooked in ghee along with onions, tomatoes, green chillies, coconut & bottle masala.

In this Mutton Khuddi Recipe, I haven’t added any coconut. I usually make an onion based Khuddi but incase you like a coconut based Khuddi, then please add coconut.

Mutton Khuddi ~ East Indian Mutton Recipe.

Ingredients  Required :

  • 1 kg mutton preferably with bones. Wash it and keep it aside.
  • 2 peeled medium size potatoes.
  • 1 whole lemon cut into halves.
  • 4 medium finely chopped onions.
  • ¼ cup grated fresh coconut (optional).
  • 1 to 2 small sized tomatoes.
  • 8 garlic cloves.
  • 2 inch piece of ginger.
  • 4 fresh green chilies.
  • 3 tablespoon oil or ghee.
  • 1 ½ tablespoon of bottle Masala.
  • Required amount of salt.
  • 2 tablespoons finely chopped green coriander leaves for garnish.

 

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Last updated on February 19, 2018 4:54 pm

Method Of Preparation :

  • Wash the meat thoroughly under cold water and leave it in a colander to drain off all the excess water.
  • Then peel the potatoes and remove the skin. Cut into quarters or halves and keep aside.
  • Cut the lemon into 2 halves and keep it ready.
  • The next step is to prepare the ground paste with the following ingredients. Take a pan. Add 1 tablespoon of ghee or oil and in steps saute and fry – the Onions until light golden brown, tomatoes until soft and dissolved, chopped garlic, ginger, green chillies saute. Add scrapped coconut as well incase you decide to addup to this gravy. After you have mixed up and fried this mixture thoroughly, transfer this fried masala into a blender and grind it into a fine paste. Gradually add a little bit of water to it and then remove the same into a bowl and set it aside to addup to the gravy.
  • Light your gas burner to medium heat. Place a pressure cooker, add oil or ghee and heat it nicely.
  • Then pour the ground onion mixture and slowly but gradually and attentively cook it until the onion turns soft, tomatoes get dissolved and the oil is separating from it.
  • Then at this point add the East Indian Bottle Masala. Saute for 1 minute and then immediately add the washed mutton into the pressure cooker.
  • With a wooden spoon bhuna, mix the meat alongwith the masala slowly and gradually, adding a little bit of water to it and making sure that the gravy is kept to a thicker consistency. Try not to make it watery.
  • Add the required amount of salt. Then seal the pressure cooker lid and cook for the next 20 minutes until you hear 3 to 4 whistles. Ensure that the meat is almost cooked.
  • When you feel the mutton is cooked, that’s when you can add the peeled potatoes and cook the same for the next 10 minutes on a slow flame allowing the Mutton Khuddi potatoes to soften and cook thoroughly. Its better if you bring out a couple of potato pieces and with the rear of the spoon smash the same. This process helps to further thicken and bring consistency to the gravy.
  • Finally, squeeze the lemon juice over it. Check the salt level and add more if you need to.
  • Give one last boil and then remove and set aside.
  • Top it up with freshly chopped green coriander leaves.
  • Serve this Mutton Khuddi with Kadak Pav, if not serve with steamed rice, ghee rice or jeera rice.

Your Mutton Khuddi ~ East Indian Mutton Recipe is now ready. 

Please read our other recipes like Pomfret Recheado Masala Recipe.

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