Kala · Mutton
Mutton Kala Masala
Home-style Mutton Kala Masala: goat meat simmered in roasted Khandeshi kala masala. Dark, smoky, and slow. This is a home version of the curry we cook at Hind Bhuvan in Wakad, Pune, where kala masala is roasted in-house.
- Total
- 100 min
- Servings
- 4
- Prep
- 25 min
- Cook
- 75 min
Ingredients
Mutton (bone-in pieces)500g
Goat meat, medium pieces
Onions3 large, sliced
Ginger-garlic paste3 tbsp
Ghee or oil4-5 tbsp
Coriander seeds2 tbsp
Cumin seeds1 tbsp
Fennel seeds (Saunf)1 tsp
Black peppercorns1 tsp
Cloves8-10
Cardamom pods4-5
Cinnamon stick2 inch pieces
Star anise1
Black stone flower (Dagad Phool)1-2 pieces
Optional but traditional
Dry coconut (copra)3-4 tbsp, grated
Red chili powder2-3 tsp
Kashmiri for color
Turmeric powder1 tsp
Saltto taste
Wateras needed
Fresh coriander leaves3 tbsp, chopped
Method
- 01
Dry roast coriander, cumin, fennel, peppercorns, cloves, cardamom, cinnamon, star anise, and dagad phool on low heat until fragrant and slightly darkened, about 5–7 minutes. Add grated dry coconut and roast until golden. Cool, then grind to a fine powder. This is your kala masala.
- 02
Wash the mutton. Heat ghee or oil in a heavy pot. Add sliced onions and cook on medium heat until deep brown, about 12–15 minutes.
- 03
Add ginger-garlic paste and cook until the raw smell goes. Add turmeric, red chili powder, and 2–3 tbsp of the kala masala. Cook 2–3 minutes.
- 04
Add mutton and salt. Sear on medium-high heat for 5–7 minutes until the meat is coated and lightly browned.
- 05
Add hot water to cover the meat. Bring to a boil, cover, and simmer 45–60 minutes until tender. In a pressure cooker, cook 4–5 whistles, then simmer open to thicken.
- 06
Adjust salt and spice. The gravy should be dark and slightly thick. Garnish with coriander. Serve with bhakari, chapati, or Indrayani rice.
Tips
Roast spices low and slow so they darken without burning. That is the heart of kala masala.
Brown the onions well; pale onions make a flat curry.
Extra ground kala masala keeps for weeks in an airtight jar.
At Hind Bhuvan we roast kala masala in-house. This is a home method so you can taste the Khandeshi style; the table version in Wakad is cooked to order.
FAQ
- What is Mutton Kala Masala?
- It is goat meat cooked in roasted black masala from the Khandesh style: dark, smoky, and aromatic. Hind Bhuvan serves it as a curry, in thalis, and as handi in Wakad.
- What is the difference between Kala and Lal masala?
- Kala masala is Khandeshi: roasted whole spices ground dark and smoky. Lal masala is from Satara and Kolhapur: red, hot, and often eaten with tambada and pandhra rassa. At Hind Bhuvan in Wakad we roast both in-house.
- Where can I eat Mutton Kala Masala in Wakad, Pune?
- Hind Bhuvan serves it at Shankar Kalat Nagar, Wakad, near NKGSB Bank. Open daily 12:30 PM – 11:30 PM. Call +91 89563 05494 or see the menu on hindbhuvan.com.
Taste this at Hind Bhuvan, Wakad
Mutton Kala Masala is on our menu in Wakad. Call to reserve, or see the menu first.
