Ghati Mutton


  • 1 kg shoulder mutton (chop into 1 1/2 inch cubes)
  • 10 cloves of garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 2 tsps salt
  • 1/2 copra/ dried coconut grated fine
  • 10 red chillies
  • 2 inch pieces of fresh haldi/ turmeric sliced fine
  • 1 tbs dhania / coriander powder
  • 1 tbs khus / poppy seeds
  • 12 cloves
  • 1 2" piece cinnamon
  • 8 whole peppercorns.
  • 1 tbs ghee
  • 2 large onions ( chopped fine)
  • 2 cups water


Roast all the masalas on a tava or non stick frying pan till light brown. Do not burn. Grind all the roasted ingredients in a blender along with the ginger, garlic and salt to make a fine paste. Rub the paste on the pieces of mutton and marinate for an hour or more. Heat the ghee In a kadhai and fry the onions slowly till soft and brown. Add the marinated meat along with all the spice paste and brown well. Add 1 cup of water and bring to the boil. Lower heat cover tightly and simmer for 1 1/2 hours till meat is really soft. You can top up the water as required.

I added cubed potatoes in the last twenty minutes of cooking which is an option when you want to make a one dish dinner.

Eaten with chapathies or rice this is one Maharashtrian dish everyone just polishes off

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