Goan Mutton Recheado / Red Mutton Curry

 

          Check out this delicious Mutton Recheado or Red Mutton Curry - Goan style, that I prepared using the spicy and tangy Goan special Recheado Masala. I also added a potato, my personal favorite to this mutton curry. However, it is purely optional. 

          This dish came out super yummy and is a must try recipe for any special occasions. You can enjoy it with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. It also goes well with dosa, appam or idiyappam. So check out a pictorial recipe to prepare this mutton curry.

          Goan Recheado masala is typically used as a stuffing or to marinate seafood. However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. 

          It is both fiery and tangy. Kashmiri red chilies and vinegar are used to make this paste. If you wish to tone down the spiciness, then deseed the chilies before grinding. This masala is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

• 400 gms. mutton with bones, cleaned, washed & drained
• Recheado masala (check below for the recipe)
• 1/4 cup yoghurt, well beaten
• 2-3 tbsp. oil
• 1 potato, cut into half
• 1 onion, chopped
• salt to taste (opt)
• 1-2 tbsp. coriander leaves, chopped

          Marinate the mutton with the spice paste and yoghurt for 5-6 hours or overnight.

          Heat oil in a pan and sauté the potato till light brown. Drain and keep aside. 

          To the same pan, add the onion and stir fry till light brown. 

          Then add the marinated mutton and cook, covered, on a low flame till almost dry.

          Add 1 cup water, fried potato and salt if needed . Pressure cook for 15-20 minutes or till the meat turns tender.

          Switch off the flame and transfer the contents to a serving dish. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

                         Marinate the mutton with the spice paste for 5-6 hours or overnight.

                   Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside. 

                                  To the same pan, add the onion and sauté till light brown. 

                    Add the marinated mutton & cook, covered, on a low flame till almost dry.

                                  Add 1 cup water, salt if needed and ......

                 ....the fried potato. Pressure cook for 15-20 min. or till the meat turns tender.

                    Garnish with coriander leaves & serve with steamed rice, jeera rice, pulao, 

                    plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish 

                    with dosa, appam or idiyappam. 

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water).