Mutton Lonvas Curry With Pumpkin

Mutton & Pumpkin Lonvas is a traditional East Indian curry that tastes delicious. Serve with hand-breads, chitaps, and a refreshing salad for a wholesome meal!

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Mutton & Pumpkin Lonvas Curry is a delicious curry made with the famous East Indian bottle masala. Like so many more of our dishes; duck moile, chicken tope, trotters khudi, mutton khudi, ball curry, bottle masala is the main ingredient that adds to the flavour of the dish, made of about 30 different spices. And these curries go so well with traditional breads like foogias, varias, crepes called chitaps, or handbreads.

You’ll find mutton lonvas made in most East Indians homes almost every week. Try this delicious lonvas curry and you are bound to come back for more!

What Ingredients Do You Need To Make Lonvas Curry?

To make this delicious mutton curry you need mutton, white pumpkin, garlic, potatoes, salt, bottle masala, oil, coconut milk, small white onions or ‘kandries’ as we call them, tamarind or amboshi, and water.

How To Cook Mutton Lonvas?

Wash and clean the white pumpkin and potatoes. Cut the potatoes into quarters and the white pumpkin into half-moons, and remove the skin and seeds.

Next, we keep everything ready. First, remove the garlic skins and crush the flakes. Also, clean the kandries (small white onions) and remove their skin. IN our parents time kandries or white onions were hung from kitchen beams, but nowadays for lack of space we just hang them from the kitchen door. Wash the cut meat pieces and keep them aside.

In a cooker, add oil and heat. Then add the crushed garlic and fry it till you get a nice aroma, but do not let it burn. Next, add the bottle masala and stir fry for a few minutes. Once the masala is cooked, add the coconut milk and mix well.

Then add in the mutton pieces, the cut potatoes, whole kandries (small white onions), white pumpkin pieces, amboshi, and salt. (Note: It’s either amboshi or tamarind – not both.)

Add water slightly higher than the level of the ingredients. Close the cooker and cook on high fire till the pressure releases which for us takes about 5 minutes and then keep on a high flame for 10 more minutes.

Once cooked and cooled down, open the cooker and add in the tamarind juice and cook for 5 more minutes on a medium flame with an open lid. (Note: It’s either amboshi or tamarind – not both of them.)

And your tasty mutton lonvas curry is ready! Serve with fugiyas, handbreads or chitaps and a cooling salad and you have a droolworthy meal!

Cooking Tips & Tricks

• Peel the white pumpkin and cut it into half-moons. Discard the center and seeds.
• Peel the skin and crush the garlic flakes.
• Remove skin and clean the kandries (small white onions).
• White pumpkin can be replaced by lady fingers, cabbage, or raddish too.
• Soak the tamarind or amboshi pieces in water for a little while before adding them to the curry.

FAQ’s About Lonvas

What Is Lonvas?

Lonvas is an ethnic East Indian curry made with mutton, chicken, or beef, white pumpkin, and bottle masala. The pumpkin can be substituted by lady fingers, cabbage, or raddish as well.

What Other Meats Can I Use For Lonvas?

Use beef, mutton, veal, or chicken to make this lonvas curry.

What To Serve With Mutton Lonvas Curry?

Serve the mutton lonvas with fugiyas, handbreads, orias, plain rice, or chitaps. It also goes well with guava salad, kachumber salad, or kadmat salad. If you want to follow it up with a dessert, try the traditional thalie sweet or coconut cordial.

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