This classic mutton khudi is made with the popular East Indian bottle masala and coconut. When made in a pressure cooker this can be done in just about 40 minutes. Server over rice for a complete meal.
The most popular Sunday lunch in our home would be either chicken khudi or mutton khudi. Served over white rice with a side of either gawar or French beans fugat.
Roasting the fresh coconut, and masala gives a wonderful flavor to this gravy, honestly, it's finger-licking good!!
I am using mutton with bones and I highly recommend using the bones because it does add so much more flavor but you can certainly use boneless, mutton, or lamb too. And, I have often made this with lamb meat because it is widely available here and it is absolutely delicious.
I have omitted the potatoes in my dish today but adding potatoes to this dish is very authentic.
Ingredients and substitutes
- Meat - This is a coconut curry so you can use chicken, pork, beef, or mutton.
- Bottle masala - This is the popular East Indian spice mix that is made in every household. It is made with a blend of 18 to 20 spices. However, if you don't have this spice mix you can use curry powder.
- Coconut - my mom always used freshly ground dry coconut but I always take the easy way out and use coconut milk instead.
- Tamarind - this has a special kind of tang. While lemon is similar it is not the same. I recommend using vinegar instead of tamarind.
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- Cutting Board
- Kitchen Knife
- Wooden spoon
- 1 kg (2 lb) Mutton cut into pieces
- 3 (22 oz) Potatoes Chopped
- 2 tbsp Cooking oil
- 1 tbsp Bottle masala (or curry powder)
- 2 tablespoon Tamarind
- 1 tbsp Salt
- ½ teaspoon Pepper
Spice paste / Masala
- 2 cups Onions chopped
- 4 Chillies green
- 2 cups Fresh coconut grated
- 2 inch Ginger
- 8 cloves Garlic
- Roast masala - In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside. In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set asidePro tip - you may need ¼ to ½ cup water to help grind everything to a smooth paste.
- Brown mutton - In a pressure cooker over medium-high heat stir-fry the mutton pieces in oil for two minutes until lightly browned on all sides. Note - If you use an instant pot pressure cooker, use the saute mode. If you choose to make this on a stovetop, use a heavy-bottomed pan to prevent the meat from sticking as it takes longer to cook.
- Add the ground masala paste and saute for 2 minutes. Then add the bottle masala saute for a minute more. Pro tip - it is important to cook the spices until they are fragrant so don't make haste. If necessary add a few tablespoons of water to prevent it from burning at the bottom
- Add a cup of water, season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water. Pro tip - you may need to add a little more water to ensure the potatoes are completely submerged.
- Stovetop pressure cooker - Cover the pressure cooker and cook on high for 30 to 35 minutes (about 5 to 6 whistles) Release pressure naturally. Instant pot - Press the cancel button to stop saute then close the lid and seal the vent. Press the pressure cooker button (on high) and set the timer for 25 minutes. Let pressure release naturally. Skillet - Cover and cook for 60 to 90 minutes on medium-low until the mutton is cooked and the potatoes are tender. (mutton can take up to 2 hours to become soft)
- Finally, add the vinegar - cook a minute more. Taste and adjust seasoning.
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Omg loved this! Please keep sharing.