East Indian Mutton Lonvas Curry With Pumpkin

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5 out of 5 Stars by 4 readers!

Mutton & Pumpkin Lonvas is a traditional East Indian curry that tastes delicious. Serve with hand-breads, chitaps, and a refreshing salad for a wholesome meal!


East Indian Mutton & Pumpkin Lonvas Curry is a delicious curry made with the famous East Indian bottle masala. Like so many more East Indian dishes; duck moile, chicken tope, trotters khudi, mutton khudi, ball curry, bottle masala is the main ingredient that adds to the flavour of the dish, made of about 30 different spices. And these curries go so well with traditional East Indian breads like foogias, varias, chitaps or handbreads.

East Indian Mutton Lonvas curry.

You’ll find mutton lonvas made in most East Indians homes almost every week. Try this delicious lonvas curry and you are bound to come back for more!

What Ingredients Do You Need To Make Lonvas Curry?

To make this delicious mutton curry you need mutton, white pumpkin, garlic, potatoes, salt, bottle masala, oil, coconut milk, small white onions or ‘kandries’ as we call them, tamarind, and water.

How To Cook Mutton Lonvas?

Wash and clean the white pumpkin and potatoes. Cut the potatoes into quarters and the white pumpkin into half-moons, and remove the skin and seeds.

Pumpkin and potatoes.
Pumpkin and potatoes
Clean and chop the veggies.
Clean and chop the veggies

Next, we keep everything ready. First, remove the garlic skins and crush the flakes. Also, clean the kandries (small white onions) and remove their skin. IN our parents time kandries or white onions were hung from kitchen beams, but nowadays for lack of space we just hang them from the kitchen door. Wash the cut meat pieces and keep them aside.

Crush the garlic.
Crush the garlic
White onions hung from kitchen door.
White onions hung from kitchen door
kandries are small white onions.
Kandries are what we call the small white onions
Pieces of mutton in a vessel.
Mutton

In a cooker, add oil and heat. Then add the crushed garlic and fry it till you get a nice aroma, but do not let it burn.

Add oil to a pressure cooker.
Add oil to a pressure cooker
Add garlic.
Add garlic to the oil

Next, add the East Indian bottle masala and stir fry for a few minutes.

Add East Indian Bottle Masala.
Add East Indian Bottle Masala

Once the masala is cooked, add the coconut milk and mix well.

Pour in coconut milk.
Pour in coconut milk
Mix all the mutton lonvas ingredients.
Mix all the mutton lonvas ingredients

Then add in the mutton pieces, the cut potatoes, whole kandries (small white onions), white pumpkin pieces and salt.

Add the mutton.
Add the mutton
Add halved potatoes.
Add halved potatoes
Add white onions.
Add white onions
Pumpkin moons go in next.
Pumpkin moons go in next

Add water slightly higher than the level of the ingredients. Close the cooker and cook on high fire till the pressure releases which for us takes about 5 minutes and then keep on a high flame for 10 more minutes.

Cover the meat and veggies with water.
Cover the meat and veggies with water
Add salt we used Himalayan.
Add salt, we used Himalayan
Spicy mutton lonvas.
Spicy mutton lonvas

Once cooked and cooled down, open the cooker and add in the tamarind juice and cook for 5 more minutes on a medium flame with an open lid.

Tamarind in water.
Tamarind in water

And your East Indian mutton lonvas curry is ready! Serve with fugiyas, handbreads or chitaps and a cooling salad and you have a droolworthy meal!

Mutton lonvas curry.
Mutton lonvas curry
Lonvas curry in a bowl on a black tray with handbreads.
Serve mutton lonvas with handbreads or apas.
Serve mutton lonvas with handbreads or apas
East Indian Mutton Lonvas curry.
East Indian Mutton Lonvas curry

Cooking Tips & Tricks

  • Peel the white pumpkin and cut it into half-moons. Discard the center and seeds.
  • Peel the skin and crush the garlic flakes.
  • Remove skin and clean the kandries (small white onions).
  • White pumpkin can be replaced by lady fingers, cabbage, or raddish too.
  • Soak the tamarind pieces in water for a little while before adding them to the curry.

FAQ’s About Lonvas

How long can Mutton Lonvas be stored?

Mutton Lonvas can be stored in a covered pot in the fridge for a few days and in a freezer for 3 to 4 months.

What is Lonvas?

Lonvas is an ethnic East Indian curry made with mutton, chicken, or beef, white pumpkin, and bottle masala. The pumpkin can be substituted by lady fingers, cabbage, or raddish as well.

what other Meats Can I Use For Lonvas?

Use beef, mutton, veal, or chicken to make East Indian lonvas curry.

What to Serve With Mutton Lonvas Curry?

Serve the mutton lonvas with fugiyas, handbreads, orias, plain rice, or chitaps. It also goes well with guava salad, kachumber salad, or kadmat salad. If you want to follow it up with an East Indian dessert, try the traditional thalie sweet or coconut cordial.

Other East Indian Recipes You Might Like

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Lonvas of mutton curry.

East Indian Mutton Lonvas Curry With Pumpkin

Sarah
Mutton & Pumpkin Lonvas is a traditional East Indian curry that tastes delicious. Serve with handbreads and a refreshing salad and you have a filling meal!
5 out of 5 Stars by 4 readers!

Click the stars to add your rating!

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch, Main Course
Cuisine East Indian
Servings 8 Servings
Calories 434 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
  

  • 4 Tablespoons Oil
  • 12 Garlic Cloves Crushed
  • 5 Tablespoons East Indian Bottle Masala
  • 150 ml Coconut Milk
  • 1 Kilogram Mutton Cut into medium pieces
  • 3 Potatoes Cut in quarters
  • 12 White Onions (Small) Whole Kandries
  • 500 grams Bottle Gourd (White Pumpkin) Cut in pieces
  • 1 Tablespoon Salt
  • 500 ml Water
  • .5 teaspoon Tamarind Pulp soak in water

Instructions
 

  • Peel the white pumpkin and cut into half-moon pieces, and discard the center and seeds.
  • Peel the potatoes and cut into quarters.
  • Clean the garlic flakes and crush them.
  • Peel the small white onions skin and keep them aside. Do not cut.
  • Wash the meat pieces and keep ready.
  • Heat the oil in a pressure cooker and then add the crushed garlic, fry till you get a nice aroma.
  • Add the bottle masala to this and cook well.
  • Once it's cooked, add the coconut milk and mix well.
  • Add the mutton pieces, potatoes, white pumpkin, kandries (white onions) and salt.
  • Add water a little higher than the level of the ingredients in the cooker to cover everything. (This varies depedning on your pressure cooker.)
  • Cover the lid and place the cooker on a high flame. Once it reaches full pressure, keep it for 10 more minutes. So that's about 15 minutes in total.
  • Once cooked and cooled, open the cooker and add the tamarind pulp. You can skip the tamarind pulp if you wish.
  • Cook for another 5 minutes with the lid open on a medium flame.
  • And your mutton lonvas is ready!

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Notes

  • White pumpkin can be replaced by lady fingers, cabbage or raddish too.
  • Soak the tamarind pieces in water for a little while before adding them to the curry.
  • Serve with rice or foogias.
  • There are a lot more East Indian recipes on the site. 

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Nutrition (Per Serving)

Calories: 434kcal | Carbohydrates: 35g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 961mg | Potassium: 1118mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 30mg | Calcium: 100mg | 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.

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