The Varhadi dialect and cuisine are deeply rooted in the Vidarbha region, showcasing a unique blend of flavours influenced by the nearby regions of Madhya Pradesh and Telangana. Having grown up in this region, I am well-acquainted with the distinct use of aromatic spices that set Varhadi cuisine apart from others in Maharashtra. Unlike “Saoji” cuisine, Varhadi food relies on pre-cooked blended masalas, giving it a distinctive flavour profile. During my biking trips through the interior parts of the Varhadi region, I had the opportunity to sample various recipes, with the rustic Varhadi Mutton Curry leaving a lasting impression. I would like to share this unique and delicious recipe with you. To make this dish stand out, you’ll need a few special spices. While Varhadi cuisine is known for its spiciness, you can adjust the heat by reducing the amount of chilli and clove in the masala blend. Before you savour the curry, keep in mind the following line: “Let your shirt unbutton before you relish the Varhadi Mutton.”
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 minutes or till done. Check for salt and add accordingly if
needed. Serve with Roti or Bhakri.
