Maharashtrian Style Black Mutton Recipe + Video | Kala Mutton recipe | Kitchenstagram
Kala Mutton is one of the dishes you don’t forget after first bite. A treasured Maharashtrian curry, it reflects the region’s love for slow-cooked, deeply layered flavours. The dish traces its origins to Khandesh in north-west Maharashtra, while coastal Konkan kitchens offer their own local twists.
What sets Kala Mutton apart is its unmistakable dark, almost inky gravy. This striking colour comes from patiently browning onions and coconut until they reach an intense depth, a step that defines the character of the dish. The result is a robust, smoky curry where the richness builds gradually with every spoonful. Bold, hearty and unapologetically intense, Kala Mutton is a true expression of Maharashtra’s time-honoured cooking traditions.
Can I make it ahead?
This curry is perfect for preparing in advance. Time allows the spices to meld beautifully, giving it richer depth by the following day. It’s a great choice for planning meals or hosting and it stores well in the freezer for months, ready whenever you need it.
Serving suggestions:
Kala Mutton is best enjoyed with understated accompaniments that let its deep, slow-cooked character shine. Fluffy rice makes a comforting base, while soft rotis or chapatis are perfect for scooping up the thick gravy. Earthy millet breads like jowar bhakri or bajra roti complements its robust flavours beautifully. Finish the plate with sharp onion slices and a punchy green chili pickle for contrast and brightness.
Ingredients:
For Garam Masala:
2 tbsp Coriander Seeds
1 tbsp Black Peppercorn
1 no. Star anise
1 no. Black Cardamom
1-inch Cinnamon
1/2 tbsp Triphal
2 tsp Naag Kesar
4-6 nos. Clove
1 no. Mace
1 no. Bay Leaf
1 1/2 tbsp White Sesame Seeds
A pinch of Salt
For Hirva Vatan:
6-8 nos. Green Chili
2 tbsp Ginger, chopped
7-8 nos. Garlic Clove
1/2 cup Fresh Coriander
For Mutton Marination:
1 kg Mutton, washed & cleaned properly
Hirva Vatan
1/4 cup Curd
1/2 tsp Turmeric powder
Salt to taste
For Kala Masala:
1 no. Whole Dry Coconut
5 nos. Whole Onion
10-12 nos. Green Chili
2 tbsp Ginger, chopped
15-20 nos. Garlic Clove
1 tbsp Prepared Garam Masala
1/2 cup Fresh Coriander
3-4 tbsp Oil
3-4 tbsp Spicy Red Chili Powder
For Mutton Stock:
2 tbsp Oil
1 no. Onion, finely chopped
Marinated Mutton
For Alni Soup:
1 tbsp Ghee
1 no. Bay Leaf
4 nos. Clove
500 ml Mutton Stock
2 nos. Green Chili, sliced
1-inch Ginger, julienned
Salt to taste
1 tsp Black pepper powder
Juice of 1 Lemon
Handful of Fresh Coriander, finely chopped
For Alni Bhaat:
1 tbsp Ghee
1 tsp Cumin
2 nos. Clove
1/2-inch Cinnamon
1 no. Onion, finely chopped
1 tbsp Ginger, julienned
1/4 tsp Turmeric powder
1 cup Small Grain Rice, washed & soaked
3 cups Mutton Stock
Handful of Fresh Coriander, finely chopped
For Kala Mutton Rassa:
1 tbsp Ghee
1 tbsp Prepared Garam masala
1/2 cup Cooked Kala Masala
500 ml Mutton stock
Salt to taste
1 tbsp Lemon Juice
Handful of Fresh Coriander, finely chopped
For Kala Mutton Masala:
2 heaped tbsp Ghee
Cooked Mutton
Cooked Kala Masala
Salt to taste
1 tsp Prepared Garam Masala
Handful of Fresh Coriander, finely chopped
Preparation:
For Garam Masala:
- Step 1: In a heavy-bottom pan, add all the ingredients and toast on low heat until fragrant. Turn off the flame and cool down the spices to room temperature.
- Step 2: Transfer the toasted spices to a grinder jar and grind into a fine powder. Set aside.
For Hirva Vatan:
- Step 3: In a grinder jar add all the ingredients and grind to fine paste, add little water if needed.
For Mutton Marination:
- Step 4: In a large bowl, combine mutton, Hirva vatan, curd, turmeric powder and salt to taste, mix and marinate well. Refrigerate the mutton and marinate for minimum 1 hour or overnight for the best results.
For Kala Masala:
- Step 5: Slice the whole coconut. Peel and trim off the head off the onions, make slits. Char the onions on direct flame until they are dark or black in colour from all side.
- Step 6: Char the coconut and green chilies from all side until they are dark. Keep aside.
- Step 7: Then roughly chop the onions and coconut but don’t remove the charred parts as it will give that smoky flavour, transfer them to a grinding jar along with the charred green chilies. Add chopped ginger, garlic, prepared garam masala and fresh coriander along with a little water and grind to a fine paste.
- Step 8: Heat oil in a iron wok, as the iron wok will give the intense dark colour to the Kala masala. If you don’t have a iron wok you can use any wok you have. Then add red chili powder and saute for few minutes.
- Step 9: Add the grinded Kala masala paste and cook on medium flame, stirring constantly. Cook until the oil has separated and the masala is dry and dark in colour. Switch off the flame. Set aside.
For Mutton Stock:
- Step 10: Heat oil in a pressure cooker and add chopped onions, cook the onions until they turn light golden brown in colour.
- Step 11: Then add the marinated mutton and fry on high heat for 10-15 minutes or until it starts to leave its own water. Then add water and salt to taste. Pressure cook for 1-2 whistles. Mutton should be 90% cooked. Then separate the mutton from the stock. Keep aside.
For Alni Soup:
- Step 12: Heat ghee in a pot, add bay leaf and cloves, fry for 1-2 minutes. Add green chili and ginger juliennes and fry for 1-2 more minutes.
- Step 13: Add 500 ml mutton stock, salt to taste and black pepper powder, stir to combine. Simmer on medium flame for 5-6 minutes. Turn off the flame and add lemon juice and chopped fresh coriander, stir to combine. Keep warm.
For Alni Bhaat:
- Step 14: Heat ghee in a pressure cooker and add cumin, cinnamon and cloves, fry for 1-2 minutes. Add chopped onions, cook the onions until they turn light golden brown in colour.
- Step 15: Add ginger juliennes and turmeric powder, fry for 1-2 more minutes.
- Step 16: Add washed rice, 2 cups mutton stock and salt to taste, stir to combine. Pressure cook on medium flame for 2-3 whistles. Allow the steam to escape before opening the lid. Add more stock and mix well to break down the rice. Add chopped fresh coriander, stir to combine. Keep warm.
For Kala Mutton Rassa:
- Step 17: Heat ghee in a pot, add garam masala and 1/2 cup cooked Kala masala and 500 ml mutton stock, stir to combine. Simmer on medium heat for 10-15 minutes, check and adjust the salt. Turn off the flame and add lemon juice, stir to combine. Keep warm.
For Kala Mutton Masala:
- Step 18: Melt ghee in a pan and keep aside.
- Step 19: Use the same wok used for cooking the Kala masala. In the remaining cooked Kala masala add mutton stock, cook on medium heat for 6-8 minutes.
- Step 20: Add the 90% cooked mutton and salt to taste, stir to mix, add more stock as required and cook the mutton on high flame for 5-6 minutes.
- Step 21: Add the garam masala and ghee, stir to combine. Cover and cook on low flame for 15-20 minutes, the masala will leave ghee. Turn off the and add chopped fresh coriander, stir to combine.
For Serving:
- Step 22: Serve hot Kala Mutton Masala, Kala Mutton Rassa, Alni soup, Alni Bhaat, roti, onion, lemon slice and green chili. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2