Goan Muslim Mutton Khudi
Coconut-based mutton curry with Goan recheado spice paste. Rich gravy served with steamed rice.
People also search this as mutton khudi, khudi.
Ingredients
- Garlic — 20 g
- onion — 200 g
- Goa Vinegar — 20 g
- Tomato — 100 g
- Cumin Seeds — 3 g
- cinnamon stick — 2 g
- Fresh Coconut — 120 g
- salt — 7 g
- oil — 40 g
- dry kashmiri chillies — 12 g
- Mutton — 500 g
- Turmeric Powder — 3 g
- black pepper — 2 g
- Ginger — 15 g
- Cloves — 1 g
Method
- Wash the mutton. Rub with turmeric and salt. Keep for 30 minutes.
- Grind red chillies, cumin, pepper, cinnamon, cloves, garlic and ginger with vinegar into a paste.
- Dry roast the grated coconut till light brown, then grind to a paste.
- Heat oil in a cooker. Fry sliced onion till golden brown.
- Add the red masala paste and fry till oil separates.
- Add mutton and chopped tomato. Fry for 5 minutes.
- Add 1 cup water. Pressure cook for 5 whistles.
- Open, add coconut paste and simmer till masala is thick and coats the mutton.
- Serve hot with rice or pav.
Common questions
- How many calories in one plate of Goan Muslim Mutton Khudi?
- 530 kcal per plate.
- How much cooking time?
- 75 min — 25 min prep, 50 min cooking.