East Indian Mutton Khudi Curry

Mutton Khudi is a traditional curry that is loaded with flavor. This richer version of the local Maharastrian jungle khudi can be served with rice or foogias or chitaps, and a refreshing salad for a great meal!

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Mutton Khudi is a traditional curry that is loaded with flavour, sometimes also referred to as jungle khudi in the Konkan belt. This delicious curry is made by most East Indian households and is a much-loved dish by local Maharashtrians like us.

While the traditional jungle khudi uses local masalas, we make mutton khudi with our famous bottle masala and has a lot of good ingredients and spices. It is easy to make, does not take too much time, and like most of our curries & dishes, it goes well with a variety of East Indian breads like foogias or chitaps, orias, and even hand breads.

So try my mom’s version of this traditional Mutton Khudi recipe and let us know how appetizing it turned out!

What Ingredients Do You Need To Make Mutton Khudi?

To make this delicious East Indian khudi you need mutton (pieces), onions, tomatoes, green chilies, bottle masala, garlic pods, ginger, salt, and oil.

Mint leaves, curry leaves and fresh coriander are optional for garnishing. Potatoes and coconut are other optional ingredients that can be added to make the dish richer and fuller.

How To Cook Mutton Khudi?

First, you find the goat and kill it, and chop it into nice medium-sized pieces. Or maybe let your butcher do that! Then you wash the mutton pieces and keep them aside for later.

Chop and cut all the ingredients that you need; like the onions, tomatoes, green chilies, mint and curry leaves, coriander, and ginger and keep ready for later. Keep the garlic pods whole, and do not remove the skins!

In a pressure cooker, add oil and heat. Add in the sliced onions and stir fry till slightly brown. Then add in the sliced tomatoes and cook for a few more minutes.

Next, add the slit green chilies and chopped ginger along with the whole garlic pods.

Next, add the East Indian bottle masala and mix well. If you don’t have bottle masala, use a 2:1 mix of chili powder and garam masala. That’ll get you nearly there! Add a little water and salt and allow it to cook on a medium flame for about 5 minutes.

Once the spicy masala is cooked, add the mutton pieces and mix well. Add a little more water if required. Close the cooker and cook on a high flame for about 15 minutes.

And that’s it, your mutton khudi curry is ready! Garnish the curry with chopped coriander, mint, and curry leaves.

Serve with hand breads, chitaps, or foogias and you have one tasty dish! Sprinkle with some more fresh coriander.

Cooking Tips & Tricks

• Keep the garlic pods whole, do not remove the skin.
• Cut and chop the ingredients before you put the cooker on the flame.
• Get some nice mutton bones and not only the meat, the bones add to the flavour.
• You can add potatoes to the curry.
• Coconut can be added for a richer flavour.
• Sprinkle with sour lime juice after cooking.
• Garnish with fresh coriander, finely chopped mint, and curry leaves after cooking.
• If you’re having guests over for a meal, serve with the boiled grams or potato chops for starters.
• Want seafood instead? Try a fish vindaloo!
• Want pork instead? Try a tamriad, vindaloo, or sorpotel!

FAQ’s About Khudi

What Is Khudi of Mutton or Chicken?

Khudi is a traditional East Indian curry made with the special ethnic bottle masala, onions, ginger, garlic, and green chilies. Everyone’s version is a bit different with everyone adding their own ingredients.

What Other Meats Can Be Used For This Khudo Curry?

You can make this khudi curry with chicken, gizzard, or beef as well.

How Long Can Leftover Mutton Khudi Be Stored?

Mutton Khudi can be stored in a covered vessel in the fridge for a few days and in a freezer for 3 to 4 months in an air-tight container.

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