Malvani Mutton Masala

Malvani Mutton Masala

This Diwali I decided for a Chef Inspired Diwali and chose to cook Malvani Mutton Masala from my Favourite Michelin Starred Chef Vikas Khanna recipes from his book My Great India Cookbook. I have changed quantities of certain ingredients as per my requirement of flavor and spiciness. I have fresh grated coconut instead of dried coconut and Shahijeera instead of Caraway Seeds as well as using my favorite oil- Coconut oil.


  • Malvani Masala:
  • ½ cup fresh grated coconut
  • 1 tablespoon of coconut oil
  • 10 dried red chillies
  • 2 tablespoon of Coriander seeds.
  • 5 cloves
  • ½ teaspoon black peppercorns
  • ½ teaspoon cumin seeds
  • ½ teaspoon shahi jeera
  • 4 pods green cardamom
  • 3 pods black cardamom
  • 1 teaspoon poppy seeds
  • Other Ingredients:
  • 500 kg Mutton
  • 4 Tablespoon Coconut oil
  • 3 finely chopped onions
  • 1 & ½ tablespoon ginger garlic paste
  • 1/2 teaspoon turmeric powder
  • Salt to taste.


  • Roast the grated fresh coconut till light brown or golden and keep it aside.
  • In the same frying pan, pour 1 tbsp oil, lightly roast the spices of malvani masala without burning and allow it to cool down.
  • Combine both the roasted coconut and spices to make a coarse paste.
  • Pour oil in a frying pan in medium heat,sauté chopped onions till light brown.
  • Add ginger-garlic paste and mutton pieces and stir them nicely.
  • Add turmeric powder and add the grounded masala paste.
  • Add two and a half cups of water and slow cook them till meat is tender. Stir them occasionally till the gravy thickens. This delicious mutton masala can be had with roti or rice.
  • Note: Mutton can pressure cooked for two whistles before step 5.
Leave a Comment