By Jasmine Kaur
Known to be a rich black curry hailing from the Konkani areas of Maharashtra, there’s something special about its appearance and hue.
While rassa i.e. gravy-based dishes and sukka i.e. dry dishes are common across Maharashtra, it is this black mutton curry that intrigues our fascination.
Originating from the Khandesh region of Maharashtra, this mutton curry is known as Kaala masala mutton curry or black mutton curry.
Instead of a special ingredient, it is the lack of it i.e. sans turmeric, that lends the curry its raw texture, unique colour and robust flavour.
Also known as the Khandeshi garam masala, the spice mix consists of green cardamom, saunth, khus khus, nutmeg and dagadphool in its preparation.
The unique black colour is acquired by other ingredients that go into the making of the curry, like roasted coconut, charred onions etc.
You’ll find a smoky texture and taste of this curry, which is filled with tender mutton pieces dunked in a pool of black gravy.