Recipe 7: Gavran Mutton Curry

SaffronStays Inverlochy, Lonavala

21 days, 21 home chefs reveal their secret recipes.

Sugandha Eknath Nimble, our cook at SaffronStays Inverlochy, Lonavala, is someone who loves cooking to her heart’s delight. While her son swears by her tomato chutney, she shares her delish succulent Gavran Mutton Curry recipe with us. 


(For Gavran Masala)

  • 10 tbsp grated coconut
  • 1 chopped onion
  • 7-8 cloves garlic
  • 2-3 green chillies
  • 1 tbsp chopped ginger
  • 2 tsp coriander powder

(For Mutton Gravy)

  • 1 kg mutton
  • 2 tbsp vegetable oil 
  • 2 onions (pureed) 
  • Salt 
  • 2 tsp meat masala
  • ½ tsp kasuri methi
  • 100 gms curd
  • 2 tomatoes (pureed) 


(For Gavran Masala)

  • Toast the coconut in a skillet pan until it turns brown. Add this, along with the other ingredients in the mixer grinder and make a fine paste of this mix.

(For Mutton Gravy)

  • Clean the mutton and boil it for approx 20 mins. 
  • Heat the vegetable oil in a large pan. Add the onion puree until it caramelises. Add salt, meat masala and kasuri methi to it. Heat this for 3-4 minutes.
  • Add the gavran masala and meat masala in the pan. Bring the mixture to a boil and slowly add curd. Cook on a low flame until thick.
  • Add the tomato gravy and stir. Add boiled mutton after 2-3 mins. Depending on how thick you want your gravy to be, top it with some water. Cover the pan with a lid and let it cook for 30 minutes. 

Given its rustic flavours, it’s best had with jowar bhakri.

Read more: If you’ve missed our Rasam recipe.

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