Goan Muslim Mutton Khudi
Coconut-based mutton curry with Goan recheado spice paste. Rich gravy served with steamed rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- onion — 2 piece (chopped)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- Tomato — 2 piece (chopped)
- Mutton — 250 g (chopped)
- rice — 100 g (ground)
- Ginger — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Coconut — 100 g (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Garlic — 1 tsp (ground)
Tempering
- Curry Leaves — 8 piece (ground)
- Coconut Oil — 2 tbsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Urad Dal — 1 tsp (whole)
Method
- Wash and prepare all ingredients for Goan Muslim Mutton Khudi. Chop vegetables, marinate protein if needed.
- Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, sauté for a minute until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
- Add the main ingredient. Mix well and coat with masala.
- Add water as needed. Cover and cook on medium flame until done.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
Common questions
- How many calories in one plate of Goan Muslim Mutton Khudi?
- 147 kcal per plate.
- How much cooking time?
- 75 min — 25 min prep, 50 min cooking.