This post may contain affiliate links. Click here to read the disclaimer. And if you think you've seen this post somewhere before it may have been on my older site, TheWingedFork.

Dairy free icon on Abbysplate website.
Gluten free icon on Abbysplate website.
meat icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Jump to Recipe
5 out of 5 Stars!

East Indian Mutton Khudi is a traditional curry that is loaded with flavour. This richer version of the local Maharastrian jungle khudi can be served with rice or foogias or chitaps, and a refreshing salad for a great meal!


East Indian Mutton Khudi is a traditional curry that is loaded with flavour, sometimes also referred to as jungle khudi in the Konkan belt. This healthy and delicious curry is made by most East Indian households and is a much-loved dish by local Maharashtrians like us.

While the traditional jungle khudi uses local masalas, we make mutton khudi with our famous East Indian bottle masala and has a lot of good ingredients and spices. It is easy to make, does not take too much time and like most of our East Indian curries & dishes, it goes well with a variety of East Indian breads like foogias or chitaps, orias, and even hand breads.

So try my mom’s version of this traditional Mutton Khudi recipe and let us know how appetizing it turned out!

What Ingredients Do You Need To Make Mutton Khudi?

To make this delicious East Indian khudi you need mutton (pieces), onions, tomatoes, green chilies, bottle masala, garlic pods, ginger, salt, and oil.

Mint leaves, curry leaves and fresh coriander are optional for garnishing. Potatoes and coconut are other optional ingredients that can be added to make the dish richer and fuller.

How To Cook Mutton Khudi?

First, you find the goat and kill it, and chop it into nice medium-sized pieces. Or maybe let your butcher do that! Then you wash the mutton pieces and keep them aside for later.

Chunks of mutton.
Chunks of mutton

Chop and cut all the ingredients that you need; like the onions, tomatoes, green chilies, mint and curry leaves, coriander, and ginger and keep ready for later. Keep the garlic pods whole, and do not remove the skins!

Tomatoes.
Tomatoes
Large red onions.
Large red onions
Spices for the khudi.
Spices for the khudi

In a pressure cooker, add oil and heat. Add in the sliced onions and stir fry till slightly brown. Then add in the sliced tomatoes and cook for a few more minutes.

Oil at the bottom.
Oil at the bottom
Onion wedges.
Onion wedges
Sauteed onions.
Sauteed onions
Chopped tomatoes.
Chopped tomatoes
Add tomatoes to the fried onions.
Add tomatoes to the fried onions

Next, add the slit green chilies and chopped ginger along with the whole garlic pods.

Add slit chillies next.
Add slit chillies next
Add whole garlic pods.
Add whole garlic pods

Next, add the East Indian bottle masala and mix well. If you don’t have bottle masala, use a 2:1 mix of chili powder and garam masala. That’ll get you nearly there! Add a little water and salt and allow it to cook on a medium flame for about 5 minutes.

Add bottle masala.
Add bottle masala
Add water.
Add water
Add a tablespoon of salt.
Add a tablespoon of salt
Khudi masala is ready.
Khudi masala is ready

Once the spicy masala is cooked, add the mutton pieces and mix well. Add a little more water if required. Close the cooker and cook on a high flame for about 15 minutes.

Add the mutton.
Add the mutton
Nice and red masala.
Nice and red masala
Cook at high pressure.
Cook at high pressure

And that’s it, your mutton khudi curry is ready! Garnish the curry with chopped coriander, mint, and curry leaves.

East Indian Mutton Khudi Curry.
East Indian Mutton Khudi Curry
Chopped coriander.
Chopped coriander
Sprinkle chopped coriander on top.
Sprinkle chopped coriander on top
East Indian Mutton Khudi.
East Indian Mutton Khudi
Mutton Curry Khudi Style.
Mutton Curry Khudi Style
See the juicy garlic pods.
See the juicy garlic pods

Serve with hand breads, chitaps, or foogias and you have one tasty dish! Sprinkle with some more fresh coriander.

.
Always sprinkled coriander on mutton khudi.
Always sprinkled coriander on mutton khudi
Homemade mutton khudi.
Homemade mutton khudi

Cooking Tips & Tricks

  • Keep the garlic pods whole, do not remove the skin.
  • Cut and chop the ingredients before you put the cooker on the flame.
  • Get some nice mutton bones and not only the meat, the bones add to the flavour.
  • You can add potatoes to the curry.
  • Coconut can be added for a richer flavour.
  • Sprinkle with sour lime juice after cooking.
  • Garnish with fresh coriander, finely chopped mint, and curry leaves after cooking.

FAQ’s About Khudi

What is Khudi?

Khudi is a traditional East Indian curry made with bottle masala, onions, ginger, garlic, and green chilies. Everyone’s version is a bit different with everyone adding their own ingredients.

What other Meats can be used for this curry?

You can make this khudi curry with chicken, gizzard, or beef as well.

How Long Can Mutton Khudi Be Stored?

Mutton Khudi can be stored in a covered vessel in the fridge for a few days and in a freezer for 3 to 4 months in an air-tight container.

Other East Indian Recipes You Might Like

Did you love our recipe? Was it 4-star or 5-star? Please click on the stars or leave your review below!

You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).

You can also tag us on Instagram or join our Facebook group and share your lovely food pics and results of your food experiments there!

Always sprinkle coriander on mutton khudi.

East Indian Mutton Khudi Curry

Sarah
East Indian Mutton Khudi is a traditional curry loaded with flavour. A richer version of Maharastrian jungle khudi, it's made with bottle masala.
5 out of 5 Stars!

Click the stars to add your rating!

Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine East Indian, Indian
Servings 8 Servings
Calories 603 kcal
Dairy free icon on Abbysplate website.
Gluten free icon on Abbysplate website.
meat icon on Abbysplate website.
No added sugar icon on Abbysplate website.

Ingredients
  

  • 1 Kilogram Mutton Pieces
  • 5 Tablespoons Oil
  • 7 Onions Sliced
  • 5 Tomatoes Long wedges
  • 2 Green Chilies
  • 2 inch Ginger Chopped fine
  • 10 Garlic Pods
  • 4 tablespoons Bottle Masala (East Indian)
  • 1 tablespoon Salt (to taste)
  • 500 ml Water Or enough to cover the top of ingredients
  • 10 drops Sour Lime Juice To squeeze on top after cooking

To Garnish

  • 2 tablespoons Curry leaves Chopped
  • 2 tablespoons Coriander Fresh and chopped
  • 2 tablespoons Mint leaves Chopped

Optional

  • 250 grams Coconut Grated or small chunks
  • 3 Potatoes Cut in quarters

Instructions
 

  • Wash the mutton pieces and keep them aside.
  • Cut the onions, tomatoes, green chilies and ginger and keep ready for later.
  • In a pressure cooker, heat oil and then add the sliced onions, and stir fry the onions for about 5 mins till golden brown.
  • Next, add the sliced tomatoes and stir fry for 2 minutes.
  • Then add the cut chilies, ginger and whole garlic pods.
  • Add bottle masala, salt and a little water and cook for about 5 minutes.
  • Once the masala is cooked, add the mutton pieces and more water till it reaches the upper level of the ingredients. All the items shouls be covered in water.
  • Close the lid of the pressure cooker and cook on a high flame for about 15 minutes.
  • Allow to cool. Then, open the lid and squeeze sour lime juice and mix well.
  • Garnish with finely chopped mint and curry leaves and fresh coriander.
  • Serve with chitaps or foogias!

Please click to rate the recipe!

Notes

  • Keep the garlic pods whole, do not remove the skin. They’ll be nice and juicy to suck on later.
  • Cut and chop the ingredients before you put the cooker on the flame.
  • Get some nice mutton bones and not only meat pieces, the bones add to the flavour.
  • Coconut (grated) is optional to make the dish richer.
  • Sprinkle with Sour lime juice once ready.
  • Potatoes can be added to the curry. 
  • Garnish with fresh coriander, mint, and curry leaves once cooked.
  • Serve with chitaps or foogias.

*As an Amazon Associate I earn from qualifying purchases.

Stuff You Might Want To Use

Nutrition (Per Serving)

Calories: 603kcal | Carbohydrates: 38g | Protein: 34g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 1008mg | Potassium: 1287mg | Fiber: 11g | Sugar: 9g | Vitamin A: 984IU | Vitamin C: 185mg | Calcium: 115mg | Iron: 5mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

Pinterest image of east indian mutton khudi.
Pinterest image of How to make Mutton Khudi Curry Ethnic East Indian Style.

Leave a Comment

Recipe Rating




14 Shares
Share
Pin13
Tweet1