Mutton Kharda Recipe | Spicy Maharashtrian Green Mutton | महाराष्ट्र मटन खर्डा | Chef Sanjyot Keer

By Your Food Lab · 90 min

Ingredients

Instructions

1. Grind 6 green chillies, 15 garlic cloves, 1 inch ginger, 2 tablespoons fresh coriander and water into a fine green paste. Set aside some for the marinade and the rest for the final cooking.
2. Mix the washed mutton with 2 tablespoons green paste, salt to taste and 1/2 teaspoon turmeric powder in a large bowl.
3. Heat 2 tablespoons oil in a pressure cooker over high flame. Add the chopped onion and cook until slightly golden brown.
4. Add the mutton and cook over high flame for 4-5 minutes, until some colour appears on it.
5. Add hot water until the level is just below half the mutton. Pressure cook over medium-high flame for 5-6 whistles, until the mutton is 80-90% cooked.
6. Switch off the flame and let the cooker release pressure naturally. Check the mutton: it should be slightly undercooked. Strain the mutton and keep it aside, and keep the stock separately.
7. Dry roast 1/2 cup grated dry coconut over high heat while stirring until golden brown, then transfer to a bowl.
8. In the same pan, cook 30 garlic cloves, 20 green chillies and 2 inches ginger over high flame, stirring, until light golden spots appear on the chillies. Add 1 teaspoon oil and a pinch of cumin seeds, cook a few seconds, then transfer to the bowl and let everything cool completely.
9. Grind the cooled mixture with a large handful of fresh coriander, 1/4 cup grated fresh coconut, 8-10 mint leaves and some water into a paste (the kharda).
10. For the final cooking, heat ghee and 1 tablespoon oil in a kadhai over high flame. Add 1 chopped medium onion and cook until slightly light golden brown.
11. Add the mutton and cook over high flame for 1-2 minutes, stirring continuously.
12. Add the kharda paste and stir well. Add 600-700 ml stock (3-4 ladles) and cook over high flame for 8-10 minutes, until the masala reaches a coating consistency and the mutton is fully cooked.
13. Taste and adjust salt, then stir in a pinch of garam masala, the reserved green paste and a handful of chopped fresh coriander. Serve with bhakri and rice.

Summarized from Your Food Lab's video. Watch it for the details.

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