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, crepes called chitaps, or handbreads.
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 or amboshi, 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.
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.
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.
Next, add the East Indian bottle masala and stir fry for a few minutes.
Once the masala is cooked, add the coconut milk and mix well.
Then add in the mutton pieces, the cut potatoes, whole kandries (small white onions), white pumpkin pieces, amboshi, and salt. (Note: It’s either amboshi or tamarind – not both.)
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.
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. (Note: It’s either amboshi or tamarind – not both of them.)
Mutton Lonvas Curry With Pumpkin
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- 4 Tablespoon Oil
- 12 Garlic Cloves or Garlic Flakes Crushed
- 5 Tablespoon 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 Or 3 pieces amboshi. Soak in water
- 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, amboshi, kandries (white onions) and salt. (Note: It's either amboshi or tamarind – not both.)
- 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 (if not adding amboshi). 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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Nutrition (Per Serving)
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.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
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 or amboshi pieces in water for a little while before adding them to the curry.
FAQ’s About Lonvas
How Long Can Mutton Lonvas Be Stored?
The East Indian Mutton Lonvas curry 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 East Indian bread called 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.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
East Indian Celebration
Festive Recipes from Abby's Plate
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Other East Indian Recipes You Might Like
- How To Fry Mudskippers
- Chicken with flattened Rice
- Meat Ball Curry
- What to make for Valentine’s day
- Traditional East Indian Kimad Drink
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her East Indian community’s traditional recipes on the blog. And Abby is forever grateful!