Mutton dishes are always favoured at home. The strict non vegetarians that we are, we cannot let go of a delectable mutton recipe without trying it even once. Though I chiefly restrict to my Bengali Mutton Curry on Sundays, this time around, I tried this. And, a recipe by Aditya Bal can never go wrong or disappoint you. His style of cooking, if you have followed his shows, will tell you why he is different. To me, the special bit about his cooking is grounding whole spices everytime to cook a dish. This invariably ensures a fresh and appetizing aroma that ready made spices will fail at.
My aunt-in-law has the reputation of making the best mutton curry in the family. And I agree with everyone. When I met her this time, she told me how effortless and simple to prepare, yet heavenly Warli Style Mutton Curry is. Subsequently when I gorged on it during one of the lunches at her home, I couldn’t agree more.
The recipe is actually easy to deal with. And for me the most outstanding part is, unlike the mutton curry I cook, one is not required to stand in front of the pot for more than half an hour to stir and cook it before pouring water and closing the pressure cooker lid. In fact, this dish isn’t prepared in a pressure cooker. I told you, I am a lazy girl.
This Sunday was well spent in the kitchen with flavourful spices and an aromatic mutton curry in the making. The actual recipe calls for a lot of chillies which makes the dish undoubtedly pretty hot for our liking. Hence, this is something we had to cut down on. Rest of the recipe is relatively conforming to the original one by Adiya Bal.
If you are wondering what is Warli style, then thinking about Warli paintings will ring a bell and give a hint. It’s a Maharashtrian tribe in Thane district that is mostly known for its paintings of folklore.
For this recipe, you need to dry roast all the whole spices to get that perfect flavourful and fragrant curry. Furthermore, especially for this one, I did not use my electronic grinder to grind the masalas. I went the traditional way. This clearly was an added point. However, don’t fret if you have to use your mixer grinder. I can assure you, the curry will still turn out delectable.
Warli Style Mutton Curry
Author: Arundhuti Rama
- Mutton 1 kg
- Onions 4 medium sized, cut into thin slices
- Refined Oil
- Some fresh coriander and slit green chillies for garnishing
- For the Marinade:
- Mustard Oil 1 tbsp. (original recipe says refined oil)
- Turmeric Powder 1 tbsp.
- Red Chilli Powder 1 tbsp.
- Salt as per taste
- To Grind (Whole Spices):
- Dry Red Chillies 2 nos.
- Black Cardamoms 2 nos.
- Green Cardamoms 2 nos.
- Cumin Seeds 1 tbsp.
- Coriander Seeds 1 tbsp.
- Black Pepper 1 tbsp.
- Garlic 5-6 cloves
- To Make a Paste: Hara Masala
- Coriander leaves - a handful
- Green Chillies - 2 nos. (original recipes says 6)
- Ginger 1 one inch piece
- Garlic 8-9 cloves
- Refined Oil 2 tbsp.
- Salt as per taste
- Wash and clean mutton pieces. Marinate and keep aside for about half an hour.
- In the meantime, dry roast all the dry spices mentioned for grinding, except garlic. Next, grind all of these along with garlic and keep aside.
- Make a green paste with all the mentioned ingredients.
- Heat oil and fry the sliced onions till they are transparent. Next, add the ground spices and coriander paste. Stir for a minute to mix well and add water.
- Once the oil starts to separate from the masala, add the marinated mutton pieces. Stir well so that every piece is coated nicely with the masala. Add water, salt to taste and cover.
- Cook for around 50 to 60 minutes. Garnish with coriander leaves and slit green chillies. Serve hot.