Mori Mutton Masala
A rich and aromatic Maharashtrian mutton curry. Tender pieces of mutton are slow-cooked in a fragrant gravy of onions, tomatoes, and a special blend of roasted spices. A true comfort food, perfect with bhakri or rice.
For 4 servings
Marinate the Mutton
- In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
- Mix thoroughly to ensure each piece of mutton is evenly coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for better flavor penetration.
Prepare the Mori Masala Paste
- Heat 1 tsp of oil in a pan over medium heat.
- Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and bay leaf. Roast for 1-2 minutes until they become aromatic.
- Add the 1 roughly chopped onion and the grated dry coconut. Sauté for 6-8 minutes, stirring continuously, until the onion is golden brown and the coconut is toasted and fragrant.
- Turn off the heat and let the mixture cool down completely.
- Once cool, transfer the roasted mixture to a grinder. Add a few tablespoons of water and grind to a smooth, fine paste.
Cook the Curry Base
- Heat the remaining 3 tbsp of oil in a pressure cooker over medium heat.
- Add the 2 finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown. This step is crucial for the color and flavor of the gravy.
- Add the prepared mori masala paste and cook for 5-7 minutes, stirring frequently, until the paste darkens in color and you see oil separating from the sides.
- Stir in the tomato puree, Kashmiri red chili powder, and slit green chilies. Cook for another 4-5 minutes until the raw smell of the tomatoes disappears and the masala is well-cooked.
Pressure Cook the Mutton
- Add the marinated mutton to the pressure cooker. Increase the heat to high and sauté for 5-7 minutes, stirring, to sear the mutton pieces on all sides.
- Pour in 2 cups of hot water and the remaining 1 tsp of salt. Stir everything well to combine.
- Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
- After the first whistle, reduce the heat to low and cook for 20-25 minutes.
- Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
Finish and Serve
- Once the pressure has fully released, carefully open the lid. Check if the mutton is tender; it should be easily pierced with a fork.
- If the mutton is not tender enough, pressure cook for another 5-10 minutes (1-2 more whistles).
- Stir in the garam masala powder. If the gravy is too thin, simmer the curry without the lid for a few minutes to reach your desired consistency.
- Check for seasoning and add more salt if needed.
- Garnish with freshly chopped coriander leaves and serve hot with jowar bhakri, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly ground ginger-garlic paste.
- 2Roasting the dry coconut until it's a deep brown (but not burnt) is key to the unique 'Mori' flavor.
- 3Always use bone-in mutton as the bones add immense depth and richness to the gravy.
- 4Using hot water when making the gravy helps maintain the temperature and ensures the mutton stays tender.
- 5Let the curry rest for at least 15-20 minutes before serving to allow the flavors to meld together.
- 6For a richer taste, you can use ghee instead of oil for cooking the curry base.
Adapt it for your goals.
Ingredient Substitution
This recipe works wonderfully with chicken. If using chicken, reduce the pressure cooking time to about 15 minutes (or 2-3 whistles).
Flavor AdditionFlavor Addition
For a traditional smoky flavor (dhungar), place a small steel bowl in the center of the finished curry. Add a hot piece of charcoal to it, pour a few drops of ghee over the charcoal, and immediately cover the pot with a lid for 5 minutes.
Dietary ModificationDietary Modification
To make the gravy creamier, you can add 2 tablespoons of cashew paste along with the tomato puree.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body strength.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia and boosting energy levels.
Boosts Immunity
The blend of spices like turmeric, cloves, cinnamon, and black pepper is packed with antioxidants and has anti-inflammatory properties that help strengthen the immune system and fight off infections.
Provides Essential Minerals
Mutton is a good source of essential minerals like zinc, phosphorus, and selenium, which are vital for immune function, bone health, and metabolic processes.
Frequently asked questions
Mori Mutton Masala is a traditional Maharashtrian mutton curry known for its rich, dark gravy. The name 'Mori' refers to the special roasted masala paste made with dry coconut, onions, and whole spices, which gives the dish its distinctive deep flavor and color.