Finally Made Kala Mutton At Home ♥️ | Mutton Recipes | Chef Nehal Karkera

Been meaning to make Kala Mutton for the longest time, and I finally got around to it ❤️ Known for its deep colour, bold spices, and rich flavour, Kala Mutton is one of those dishes that leaves a lasting impression. The slow cooking, the masala, and the way everything comes together make it a recipe that’s truly worth the effort. In this video, I’m sharing my version of Kala Mutton from scratch, along with all the tips and techniques that helped me get that signature flavour and texture at home. If you enjoy traditional mutton recipes, don’t forget to like, comment, and subscribe for more recipes every week! ✨ #kalamutton #muttonrecipe #indianfood #maharashtrianfood #chefnehalkarkera #homemadefood #easyrecipes #foodies #muttoncurry #trending #viral #diy Recipe: Ingredients : For the Green Paste- 3 inch ginger, roughly chopped 10–12 garlic cloves Small bunch coriander leaves 2 tbsp black peppercorns Black salt, to taste Water, as required For the Marination- 500 g mutton (with bone) 3 tbsp dahi, whisked 1 tsp turmeric powder Salt, to taste Prepared green paste For the Garam Masala- 1 tbsp cumin seeds 2 tbsp coriander seeds 1 mace blade 1 star anise 5–6 cloves 2–3 green cardamom pods 2 inch cinnamon 1½ tbsp sesame seeds For the Kaala Masala- 4 onions 3 green chillies 1 dry coconut, cut into 4 pieces 1 inch ginger 5–6 garlic cloves Small bunch coriander Water, as required For the Base- 1 tbsp oil 2 onions, finely chopped 2 tbsp kanda lasun masala 1½ tbsp prepared garam masala 500 ml water (adjust if required) Salt, to taste Chopped coriander, for garnish Method : Step 1: Prepare the Green Paste Into a mixer jar, add ginger, garlic, coriander leaves, black peppercorns, black salt, and a splash of water. Blend everything together into a fine smooth paste. Step 2: Marinate the Mutton In a large bowl, add the mutton along with whisked dahi, turmeric, salt, and the prepared green paste. Mix everything really well until the mutton is evenly coated. Cover and let this marinate for 4–5 hours so the flavours seep deep into the meat. Step 3: Make the Fresh Garam Masala In a pan, dry roast cumin seeds, coriander seeds, mace, star anise, cloves, green cardamom, and cinnamon until aromatic. Dry roast the sesame seeds separately until lightly toasted. Let everything cool completely, then blend into a fine powder. Keep aside. Step 4: Prepare the Kaala Masala Char the onions, green chillies, and dry coconut directly over an open flame until nicely blackened and smoky on the outside. Transfer them to a mixer jar. Add ginger, garlic cloves, coriander leaves, and a little water. Blend into a thick, smooth paste. Step 5: Build the Curry Base Heat oil in a large heavy-bottom pot. Add finely chopped onions and sauté until soft and light pink. Add the kanda lasun masala and cook for 2–3 minutes until the raw smell goes away. Now add the marinated mutton and sauté for a few minutes. Pour in water, mix well, cover with a lid, and let it cook. If cooking in a pot, cook for 1 to 1½ hours, stirring occasionally. If cooking in a pressure cooker, pressure cook for 5–6 whistles, then open the lid and continue cooking uncovered for another 20 minutes. Step 6: Add the Kaala Masala When the mutton is around 40% cooked, add the entire prepared kaala masala. Mix well and continue cooking for 10–15 minutes so the smoky flavours develop properly. Now add 1½ tbsp of the freshly prepared garam masala, mix well, and continue cooking. Adjust salt and add a splash of water if required. Continue cooking until the mutton becomes tender. Step 7: Finish the Curry Once the mutton is around 80% cooked, remove the lid and cook uncovered until the excess water reduces. The curry should be rich, dark, and slightly thick in consistency — not watery. Finish with freshly chopped coriander. Follow me on - ~ Instagram :   / chef_nehalkarkera   ~ Facebook :   / chefnehalkarkera