Last Updated on May 11, 2024 by Babita
Malvani Mutton Curry is also known as Muttonache Rassa (in Marathi). It is a traditional recipe from the South Konkan region of Maharashtra and Goa.
This post contains some affiliate links and I may receive a small commission if you chose to purchase through them.
Muttonache Rassa as it is most commonly known in Marathi is from the recipe of Konkan (Malvan region) which is coastal. As such this recipe has a generous base of ground coconut paste in it along with other spices.
The ground coconut paste is known as Vaatan (click the link for recipe). It is one of the ingredients and we can make it ahead of time and freeze it.
Malvani mutton curry is a part of the Malvani/Konkan recipes which I was introducted to after my marriage by my in-laws. They were originally from that region. So the first time I ate this curry was in my in-laws house. This is my mother-in-laws’ recipe and I hope you enjoy it as much as I enjoy it.
Malvani Mutton Curry | Muttonache Rassa
Marinade for Mutton:
1 1/2″ piece of ginger
3 large cloves of garlic
1/4 cup of coriander leaves
1 tbsp of yogurt
Preparation:
- Rinse mutton couple of times. Drain all water and set aside.
- Blend ginger, garlic, coriander leaves and yogurt to make a fine paste.
- Add this paste/mixture to the mutton and mix is properly.
- Set it aside to marinate for 1/2 hour.
Ingredients for the Mutton Curry
2 lbs of marinated mutton
1 1/2 tsp poppy seeds
4 to 5 dry red chilies
3/4 tsp black pepper
1/2 tsp jeera
1 tsp coriander seeds
1 tsp cloves
3 to 4 pieces of cinnamon
2 pieces of bay leaves
1 medium size tomato
1 large onion
1 tbsp of oil
2 tbsp of vaatan
3 cups of water
Preparation:
- In a pan dry roast poppy seeds, red dry chilies, black pepper, coriander seeds, cumin seeds, cloves, cinnamon for couple of seconds.
- Take off heat. Allow it to cool and then grind it in a coffee/spice grinder.
- Next, heat oil in a pressure cooker. Add bay leaves and chopped onion. Saute the onion until golden brown.
- Add chopped tomatoes and saute for a couple of seconds.
- Next, add the spice mixture/masala and mix it.
- Now add the mutton pieces. Add salt, turmeric and mix it properly.
- Add water and pressure cook until 10 whistles or approx 30 mins.
- Switch of the heat. Once the pressure has subsided remove the lid of the cooker.
- Add Vaatan (coconut paste) and mix properly.
- Cook on slow/medium flame for another 15 mins until the coconut paste has completely blended and the curry becomes thick.
- Remove from heat. Serve hot with some rice vade, bread or rice.
What is Mutton?
Mutton is a common name for goat meat in India.
Which pieces of Mutton is best for this curry?
I personally like to use the leg piece (either front or back) for this particular curry. I buy one whole leg and then ask the butcher to cut it up into 1″ to 2″ pieces with bones. However, you can also use the already cut up mix mutton pieces that are available in the Halal stores.
Malvani Mutton Curry is most commonly served with Rice Vade (Click the link or pic below for recipe
Can I use Instant Pot to cook Mutton?
The answer is yes. Goat mutton takes a long time to cook. You can either use Instant Pot or Pressure Cooker to cook the mutton until tender.
Crispy Kara Kaddi | Spicy Sev | Thikhat Sev
If you pressure cook mutton for 30 minutes, it will be overcooked. You need to pressure cook mutton for 16 minutes. That’s sufficient.
Mohua, the mutton that we get in NJ requires a good amount of cooking otherwise the texture still remains chewy. No one in my family likes the chewy texture. 16 min is not enough. Trust me, I have tried it. That is the reason I cook the mutton for almost 30 mins in pressure cooker. This makes the texture of the mutton soft and fall of the bone consistency.
OK. The mutton in India must be more tender then as 16 minutes is sufficient here.
Yes, you are right. Also the mutton in India is freshly slaughtered and sold. Over here what we get is frozen, so the meat tends to be tougher.
I cannot eat coconut can I substitute it with any other ingredient. Thank youma
Hi Maria, Coconut is added to thicken the curry as well as some flavor. If you are not able to eat coconut at all then skip that step. Since most of the spices and seasoning are already incorporated until that point, the curry is going to taste good. The coconut paste definitely adds and enhances the taste of the curry. Try it and let me know.