Mutton Curry, Warli Style

A novice’s attempt at cooking

For the Indian living in Lagos, Nigeria, while there are some unique challenges, there are also some (rather thin) silver linings. I exaggerate, of course; the linings are quite decent-sized actually. Surprisingly, there are a number of Lebanese supermarkets here, selling a delightful assortment of grocery, deli meats, exotic european beers, bakery food, spices — and most interestingly for me, freshly slaughtered mutton. The availability of fresh mutton provides the Indian palate with delightful opportunities to cook and eat traditional Indian mutton dishes such as Biriyani, Pulao, Curries with innumerable variations, Keema, etc.

I read about Warli style mutton curry — from a region in Maharashtra on a website and decided to try it out. It is quite simply the easiest way to make mutton curry.

Start with the following ingredients for marination

• 1 kg fresh mutton (preferably the leg or raan) cut into 2 inch cubes with bones
• 1 tbsp oil, refined or olive
• 1 tbsp turmeric powder
• 1 tbsp chili powder
• salt to taste

To begin with, wash the mutton and then pour the oil, turmeric, chili powder and salt over the meat and mix well. Marinate overnight.

Now for the dry masala powder

• 1 tbsp cumin seeds
• 1/2 tbsp black pepper seeds
• 3–4 cardamom pods
• 5–6 cloves
• 2–3 tbsp dry coriander seeds (or 1.5 tbsp coriander powder)
• 1-inch long cinnamon

Dry Grind the cumin, black pepper, cardamom, cloves, coriander seeds and cinnamon into a fine powder and set aside

For the masala paste

• 6 green chilis
• 4 pods of garlic
• 2 inch long ginger
• A handful of fresh coriander leaves

Grind the green chilis, garlic, ginger and coriander into a fine paste, add a little water if required and set aside

Chop 3–4 medium sized onions for the curry and you are set to begin

Heat 4–5 tbsp refined or olive oil in a large kadhai. Add the chopped onions and fry till light pink. Once the onions are nicely pink, add the dry masala powder and the masala paste. Fry until you begin to see the oil separating from the onions. Then lower the flame and add the marinated mutton and mix thoroughly. Allow it to sit for 1–2 minutes and keep stirring so that the masalas coat the mutton well.

Add water just above the level of the mutton. Cover with a lid and cook for at least 10 minutes over low flame.

Thereafter transfer the entire contents into a pressure cooker. Cook under pressure until you hear 5–6 whistles, then switch off the flame. Once the pressure cooker cools, test the salt and add to taste. Test to see whether the mutton is cooked thoroughly, and if required pressure cook for another 2–3 whistles. Thereafter, open the pressure cooker lid, and cook for another 5 minutes on a low flame.

Sprinkle finely chopped fresh coriander over the mutton curry and it is ready to serve.

Serve with rice.