How to cook a delicious Varhadi Mutton Curry

There are times when the Poet and the Foodie in me work simultaneously. Browsing through a
collection of select poems penned by my favourite Poet – Jonathan Swift, who wrote a beautiful
piece glorifying the love for Mutton and aptly titled it as Mutton, going through the lines, of how
elaborate yet concise, the Poet does justice to his love for Meat. I’m sharing the poem with fellow
Mutton connoisseurs who I’m sure shall be stirred by the thought of nicely cooked Meat just as I
happen to think, about how to cook Mutton to replicate the same joy as aroused in the poem.
Gently stir and blow the fire,
Lay the mutton down to roast,
Dress it quickly, I desire,
In the dripping put a toast,
That I hunger may remove —
Mutton is the meat I love.
On the dresser see it lie;
Oh, the charming white and red;
Finer meat ne’er met the eye,
On the sweetest grass, it fed:
Let the jack go swiftly around,
Let me have it nice and browned.
On the table spread the cloth,
Let the knives be sharp and clean,
Pickles get and salad both,
Let them each be fresh and green.
With small beer, good ale and wine,
Oh, ye gods! how I shall dine.

Mutton lovers are hard Mutton lovers, relishing each bite to the bone and I thought why not
cook it in a Grand style hence let me present you a Tasty & Delicious recipe for Varhadi Mutton Curry.

The Varhadi dialect is as indigenous as its cuisine. The Varhadi region’s proximity to Madhya Pradesh and Telangana has resulted in a delightful blend of flavours in their local cuisine. Having been born and raised in Vidarbha, I am very familiar with the unique and revered cuisine of this region. What sets Varhadi cuisine apart is the use of distinctive aromatic spices, differentiating it from other cuisines in Maharashtra. It should not be confused with “Saoji” cuisine, as Varhadi food relies more on pre-cooked blended masalas that give it its unique flavour profile.

My biking trips to the interior parts of the Varhadi region have allowed me to sample many recipes, from vegetarian to non-vegetarian. However, the dish that has left a lasting impression on me is the rustic Varhadi Mutton Curry. I would love to share this unique and delicious recipe with you. To make this dish stand out, you will need a few special spices. While Varhadi cuisine is known for its spiciness, you can adjust the heat level by reducing the amount of chilli and clove used in the masala blend.

Prep Time – 30 minutes
Cook Time – 45 minutes
Total time – 75 minutes ( might vary with the quality of Mutton )
Serves – 6
Ingredients :
Mutton ( Goat ) – 1 kg
For the masala :
Coriander seeds – 1 tsp
Whole Red Chillies – 5 to 6 pcs
Bay leaf – 1 big
Mustard seeds – 1 tsp
Cumin – 1 tsp
Dried Mint – 1 tbsp
Black Cardamon – 3 to 4 pcs
Cinnamon – 1 small stick
Stone flower – 1 tbsp
Star Anise – 1
Black Pepper – few corns
Caraway seeds – a pinch

Whole clove – 4 to 5 pcs
Nutmeg powder – a pinch
Salt – 2 tsp
Green Cardamom – 2 pcs
Cashewnut – 10 gm
Cornstarch – 20 gm
Gaur Gum – 1 tbsp ( as a thickening agent )
Magaj beej – 1 tbsp ( namely a mix of watermelon and pumpkin seeds )
Sliced Roasted Onions – 1 ½ cup ( 150 gms )
Oil – 40 ml
Method :
1 ) Grind all the ingredients together and set aside.
2 ) Heat oil in a kadhai or deep pan. Fry the paste for approximately 7 – 8 minutes.
3 ) Add the mutton pieces and mix well. Add two cups ( 200 ml ) of water. Cover with lid and
cook on slow fire for approximately 45 mins or till done. Check for salt and add accordingly if
needed. Serve with Roti or Bhakri