Maharashtrian meals (mainly lunch and dinner) are served on a plate called (thali).

Each food
item served on the thali has a specific place. The bhaaji is served in the plate on the right
hand side while the chutney, koshimbir are served from left going up the periphery of the
circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served
at the bottom of the circle closed to the diner's hand. The puran is served at the top in the
inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side
of the diner. Water is placed on the left hand side. It is considered ill mannered to use left
hand while eating.
The staple dishes of Maharashtrian (nagpur)cuisine are based on bread and rice:
Ghadichi Poli or chapati - unleavened flat bread made of wheat, more common in urban
areas.
Bhakri - bread made from millets like jowar and bajra, form part of daily food in rural
areas.
The bhaaji is a vegetarian dish made from a vegetable, with Goda masala essentially
consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies and
mustard. A particular variant of bhaaji is the rassa or curry. Vegetarians prepare rassa or
curry of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water
to produce a soup like preparation than bhaaji. Varan is nothing but plain dal, a common
Indian lentil stew. Aamti is variant of the curry, typically consisting of a lentil (tur) stock,
flavored with goda masala, tamarind or amshul, jaggery (gul) and in some cases coconut as
well. One of the masalas that gives Maharashtrian cuisine its authentic flavor is the goda
(sweet) masala or kalaa (black) masala.
Non-vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood. The
Kolhapuri taambda rassa (red curry) and pandhra rassa (white curry) of chicken and mutton
from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the
Vidarbha region are especially well known throughout Maharashtra. The coastal regions of
Konkan are more famous for the fish and seafood dishes.
A typical Maharashtrian lunch or dinner usually starts with Poli (chapati), accompanied by
one or more bhaaji(s) (cooked vegetables) and a koshimbir(vegetable salad) along with some
sides(usually pickles, Chutneys, or papad (Poppadom)). This is usually followed by a second
course of varan(lightly or unspiced Daal preparation), aamti (spicy Daal preparation) or
rassa with rice. As with most of Indian cuisine however, each region and /or community has
its own quirks, preferences and variations of the above general format.
Koshimbir is very common and healthy addition to the plate. Typically made from raw
vegetables mixed with yogurt and ground roasted peanuts (Danyache Kut). Raitas made with
different types of vegetables such as cucumber or carrots are variants of koshimbir.
[edit] Appetizers or Snacks
There are lots of snack and side dishes in Maharashtrian cuisine. Some quintessentially
Maharashtrian dishes are:
Chivda: Spiced flattened rice. It is also known as Bombay mix in Foreign countries especially
Great Britain.
Pohay: pohay or pohe is a snack made from flattened rice. It is most likely served with tea and is
probably the most likely dish that a Maharashtrian will offer his guest. During arranged
marriages in Maharashtra, Kanda Pohe (literal translation, pohe prepared with onion) is most
likely the dish served when the two families meet. Its so common that sometimes arranged
marriage itself is referred colloquially as "kanda-pohay". Other variants on the recipe are batata
pohe (where diced potatoes are used instead of onion shreds). Other famous recipes made with
Pohe (flattened rice) are dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green
chillies, ginger and lemon juice; and kachche pohe, raw pohe with minimal embellishments of
oil, red chili powder, salt and unsauteed onion shreds.
Upma or sanja or upeeth: This snack is similar to the south Indian upma. It is a thick porridge
made of semolina perked up with green chillies, onions and other spices.
Surali Wadi: Chick pea flour rolls with a garnishing of coconut , coriander leaves and mustard.
Vada pav: Popular maharashtrian dish consisting of fried mashed-potato dumpling (vada), eaten
sandwiched in a bun (pav). This is referred to as Indian version of burger and is almost always
accompanied with the famous red chutney made from garlic and chillies, and fried green chilles.
Interestingly rarly vada pav are home made.
Matar-usal- pav :It is a dish made of green peas in a curry with onions, green chillies and
sometimes garlic. Its eaten with a western style leavened bun or pav. Another form of Matar
usal is made in konkan areas or by brahmins especially in Pune - this has a gravy of coconut,
coriander, ginger-garlic and green chilly ground together and then fried into a Phodni. Some
water and green peas are added and boiled till the peas are cooked and have absorbed the taste
of all the condiments.
Misal Pav:Quintessentially from Kolhapur. This is made from a mix of curried sprouted lentils,
topped with batata-bhaji, pohay, Chivda, farsaan, raw chopped onions and tomato. Also some
times eaten with yogurt. Bread is a must.
Pav bhaji: This speciality dish from lanes of Mumbai has mashed steamed mixed vegetables
(mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and table butter.
The vegetable mix is served with soft bun shallow fried in table butter and chopped onion.
Sometimes cheese, paneer (cottage cheese) are added.
Thalipeeth: A type of pancake. Usually spicy and is eaten with curd.
Zunka-Bhakar: A native maharastrian chick pea flour reciepe eaten with Bhakri.
Sabudana Khichadi: Sauted sabudana (Pearls of sago palm
[disambiguation needed]
), a dish commonly
eaten on days of religious fasting.
Khichdi: Made up of rice and dal with mustard seeds and onions to add flavor.
Bakarwadi: This spicy fried pastry is eaten as a tea time snack. Especially popular is that from
Chitale Bandhu Mithaiwale in Pune.
Bhadang: Spiced puffed rice.
Shira Semolina pudding
Chana daliche dheerde
[1] Ghavan.
Ukad
Maharastrian cuisine like most of the Indian cuisines is laced with lots of fritters. Some of
them are
Kothimbir vadi: Coriander (Cilantro) mixed with chick pea flour and maharastrian spices. There
are plenty of variants of this dishes some deep fried, some stir fried and some steamed.
"Kobi chya wadya" Cabbage rolls: Shredded cabbage in chick pea flour.
Kanda Bhaji: onion bhaji fritters, one of the more popularly consumed Maharastrian dish. It
commonly sold by Vada pav vendors.
"Batata bhaji": Deep fried, fine potato slices coated in chick pea flour batter.
"Mirchi bhaji": Deep fried, chillies. Some people prefer these coated in chick pea flour batter.
"Alu wadi": Colocasia leaves rolled in chick pea flour, steamed and then stir fried.
Mung
[disambiguation needed]
dal wade
Sabudana wada
Surana-chi wadi
Methi wade made with leaves of Fenugreek plant
[edit] Vegetable and lentil preparations
"Amti" (Sweet and Sour Lentil Curry, made with Tamarind and Jaggery)
Batatyachi Bhaji (Potato preparations)
Vangyache bharit Baingan Bharta (Aubergines/Eggplant salad)
Dalimbya (Beans)
Farasbichi Bhaji (French beans)
Palkachi Takatli Bhaji (Spinach cooked in buttermilk)
Kelphulachi Bhaji (Banana/plantain bloom)
Fansachi Bhaji (Jackfruit preparation)
Walache Birdha
[edit] Meat preparations
[edit] Varhadi rassa Also known as Saoji Curry
Saoji curry is special gravy mainly used in preparing non-vegetarian (chicken and mutton
dish); But can also be used to prepare vegetarian dish (Potato, Paneer or Soya Chunk). Saoji
chicken or Mutton is famous for its spicy taste and is highly recommended to all the spicy
food lovers.
Other non-vegetarian preparations famous in Maharashtra are:
Mutton Kolhapuri Taambda rassa (Red curry)
Mutton Kolhapuri Pandhra rassa (White curry)
[edit] Soups and consommes
In Indian cuisine soups are consumed along with the main course. Some popular soups are:
Kadhi
Solkadhi - prepared from coconut milk and [[Kokam]
Tomato saar - Maharashtrian spicy tomato soup
Kokam saar - Soup prepared from dried fruit of Garcinia indica
Varan - plain non-spicy or lightly spiced lentil soup from Pigeon pea
Aamti
Katachi Aamti - Sweet, hot and sour soup prepared from Chana or Chickpea dal
[edit] Pickles and condiments
Ambyache lonche (mango pickle)
Limbache lonche (lemon pickle)
Awlyache lonche (amla pickle)
Mohoriche lonche (mustard pickle)
Ambe-haladiche lonache (fresh turmeric pickle)
Mirachiche lonache (Chilly Pickle)
Dangar
Papad
Miragund
Sandage
Methamba
Thecha
[edit] Jams and jellies
Muramba (A kind of preserve, made from jaggery and seasonal fruits)
Sakhramba (A kind of preserve, made from sugar and seasonal fruits)
[edit] Sweets/Desert


Two types of Tilgul, Maharashtrian sweet snack.
Puran Poli: It is one of the most popular sweet item in the Maharashtrian cuisine. It is made
from jaggery (molasses or gur), yellow gram (chana) dal, pain flour, cardamom powder and ghee
(clarified butter). It is made at almost all festivals. A meal containing puran poli is considered
"heavy" by Marathi people.
Gulachi Poli : Made specially on Makar Sankranti in typical Brahmin households, the Gulachi poli
is a heavy meal similar to the Puran Poli. It is made with a stuffing of soft/shredded Jaggery
mixed with toasted,ground Til (white sesame seeds)and some gram flour which has been
toasted to golden in plenty of pure Ghee. The dish is made like a paratha i.e. the stuffed roti is
fried on Pure ghee till crisp on both side. Tastes heavenly when eaten slightly warm with loads
of ghee.
Modak: is a Maharashtrian sweet typically steamed (ukdiche modak). Modak is prepared during
the Ganesha festival around August, when it is often given as an offering to lord Ganesha, the
elephant-headed God, as it is reportedly his favorite sweet. For more info, visit
http://en.wikibooks.org/wiki/Cookbook:Modak. Modak can also be fried with various sweet
stuffings.
Karanji: is a deep fried dumpling with a filling of grated coconut sweetened with jaggery and
flavoured with powdered cardamom seeds. It is also known as Kanavale. It is one of the popular
sweets prepared for Diwali celebrations.
Gulab Jaam: are balls made of dense milk (Mava/Khava) and bleached wheat flour fried in ghee
(clarified butter) and then dipped in sugar syrup.
Shevaya chi Kheer: is prepared by cooking shevaya (vermicelli) in milk. The preparation is
sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally
garnished with chopped nuts. Kheer is also made of Rice, Semolina, and Dudhi (white gourd).
* Anarsa : It is made from soaked powdered rice, jaggery or sugar. The traditional process
for creating the Anarsa batter could be tedious to modern day homemakers since it takes
almost 3 days. First the rice is soaked in water for 3 days - the water needs to be changed
every day. After this, the rice needs to be dried slightly leaving slight moisture. The moist
rice is then ground into a fine powder - the powder retains the moisture so even though it is
powdery in consistency, when pressed together hard in your fist, it tends to retain a shape.
This is known as the Pithi. After this the Pithi is mixed with ground refined sugar. If you
started with 100gms of dry rice (before soaking) , then you need to take 100gms of ground
sugar. Mix the two together properly and then with your hands, create cricket-ball sized
lumps out of this mix. The moisture in the rice ensures the lumps retain shape. This mix can
be stored for a long time at room temperature as long as it is sealed in an air tight container to
prevent the moisture from soaking the sugar further. Whenever Anarsas are to be prepared,
mash half inch piece of and mix into an entire cricket-ball sized lump. The banana ensures
the sugar dissolves so be careful not to mix too much of banana. The resultant dough should
be very soft yet retain shape. Small flat discs with about 2 inches in diameter are created by
flattening a small ball of the dough over a layer of poppy seeds - just on one side. These disks
are fried with poppy coated side first into hot ghee.
Chirota: Made by combination of rawa (Semolina and maida Plain flour
Jilbi: Sweetened chick-pea flour deep fried in spiral shapes, then coated in sugar syrup.
Shankarpali: Sweetened flour deep fried in small square/diamond shapes.
Basundi: Sweetened dense milk dessert.
Gulachi poli is similar to puran poli but this does not include chana daal. The filling is made of
grated jaggery, cardamom powder and nutmeg powder.
Aamras: Pulp/Thick Juice made of mangoes, with a bit of sugar if needed and milk at times.
Shikran: An instant sweet dish made from banana, milk and sugar.
Shrikhand: Sweetened yogurt flavoured with saffron, cardamom and charoli nuts.
Narali Bhaat : Sweet rice made using coconut with special flavoring given by cardamon and
cloves. This is the special dish for the festival; of Narali Pornima which falls on the Full moon day
in the Hindu month of Shravan (August)
Laddu: It is famous sweet snack in Maharashtra mainly prepared for Diwali
[edit] By regions of Maharashtra
The cuisine of Maharashtra is largely influenced by the landscape, the people and the crops
grown in various regions. It is not only memorable for its subtle variety and strong flavours,
but also because of the legendary hospitality of Maharashtrians. In affluent homes, feasts
often start at mid-day and end when the sun turns towards the western horizon.
The people are known for the aesthetic presentation of food, which adds extra allure to the
feasts. For instance, in formal meals, it is a practice to sing sacred verses to dedicate the meal
to God. The guests sit on floor rugs or red wooden seats and eat from silver or metal thalis
and bowls placed on a raised 'chowrang', or a short decorative table. Rangolis or auspicious
patterns of coloured powder are drawn around the thali or the chowrang. To avoid mixing
flavours, each guest is given a bowl of saffron scented water to dip the fingers in before
starting on the next course. There is a specific order of serving of savouries and sweets,
curries and rice or rotis, and a person who does not know this is not considered to be well
trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes
the satisfaction of his guests to be his true joy.
[edit] Mumbai
Mumbai, the capital of the state of Maharashtra, is a cosmopolitan city and so one can find
almost all type of food here. For example, Indian dishes such as Gujrathi thali or udipi dosa
as well as International cuisine such as Chinese. Vada pav and pav bhaji may be regarded
specifically as dishes that originated in Mumbai.
[edit] Konkan
The traditional crops of the coastal Konkan region are coconuts, mangoes, cashews, rice and
a variety of pulses. The region also grows a great quantity of kokum, a sweet-sour fruit. Fish
is available in vast varieties and seafood is in abundant supply. All these ingredients find
place in the traditional Konkani food. Be it the mild, naturally fragrant vegetable mixture
served with local papadums, or a spicy-hot fish and meat curry with a coconut milk base.
[edit] Southern Maharashtra
This region is rich in sugarcane fields, rice paddies and milk. Well-irrigated farms produce
plump, juicy fruit and vegetables throughout the year.
In the winter months, coconut kernels cooked in sugar syrup syrup and eaten with peanuts
and fresh chana is a popular dish. Winter also means plenty of milk, and typical milk sweets
like basundi, masala milk, shreekhand and kheer. It is a social event in these areas to go to the
riverbank for a picnic or row down the river to eat young roasted corn-cobs (hurda) of Indian
millet(jwari) with hot garic/chill chutney. Milk, nuts, rough bhakaris (flat bread) of jwari
(millet), hot meat curries and chilli-spiked snacks are favourite foods here.
[edit] Vidarbha
Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The
ingredients commonly used are besan, or chickpea flour, and ground peanuts.
[edit] Pune
Home to the Peshwas and marathas, Pune is a historic city. The food of these communities is
delicate, sparsely designed and lacto-vegetarian. Puneri misal, thalipeeth, puri bhaji and
dalimbi usal are regarded inexpensive but tasty and nutritious at the same time.
[edit] Kolhapur
Kolhapur is as famous for its spicy mutton curries as its Mahalaxmi temple or palaces.
Popularly called 'Matnacha rassa', red-hot mutton dish is served with a white gravy to dilute
its pungency and. chappatis . A chilli red gravy for the mutton curry is popular for those who
like hot curries.. Kolhapuri misal is one of the spiciest dish.
[edit] Aurangabad
As a result of the long Islamic Moghul rule in the region, the cuisine of Auguranbad has been
highly influenced by the North Indian method of cooking, . Aurangabad's food is much like
Moghlai or Hyderabadi food, with its fragrant pulaos and biryanis. Meat cooked in fresh
spices and herbs is a speciality, as are the delectable sweets.
[edit] Nagpur
The city of Nagpur inherits a glorious history and varied rich cultural influences and has
burgeoned in recent times as a gourmet city. There are unusual snacks, curries, pulaos and
sweets to pamper avid eaters. The food is generally spicy, with a good amount of ghee, and
peanuts, dried copra and dal are often the basis of the flavours. Nagpur is also famous for its
spicy non-veg preparations known as Saoji preparations, that are generally made by using
clove-pepper paste instead of red chilly powder.
[edit] Solapur
The city of Solapur has a mixed culture of Maharashtra, Andhra Pradesh & Karnataka. The
most famous dish in veg. section here is Shengachi poli or Groundnut bread, which is sweet
bread or poli just like Puran poli. Another famous thing of heres is groundnut chutney or
spicey mixture of crushed groundnuts, red chili powder salt, and other spices. Solapur being
one of the biggest cultivators of Jowar in india, one can enjoy crisp Jowar bread. For non-
vegetarians Solapur is famous for 'Khara Mutton'.
[edit] Jalgoan
The district of Banana and sugercane. Most famous dish is Shevanchi Bhaji,
wange(Brinjal)che bharit and many more like Udchali dal, Bharleli wangi ( Brinjal), none
other than Thecha( Mix of Garlic, Green chilies) bhakari and spicy mutton. Most of the
people are farmers so their tradition food is very simple.
[edit] Festival Delicacies
Maharashtrians celebrate their festivals with characteristic fervour and food forms an integral
part of the celebrations.
Sweetmeats are identified with particular festivals:
[edit] Diwali
Diwali inspires a variety mouth-watering preparations like karanji, chakli, kadboli, anarasa,
shankarpali, chirota, shev, chivda and varieties of ladoos like Dink ladoo, Besan ladoo,
shingdana ladoo, Rava ladoo, and so on are consumed in Maharashtrian households by
children and adults alike. Diwali is considered one of the most auspicious festivals in
Maharashtra.
[edit] Ganesh Chaturthi
The most delectable offerings during Ganesh Chaturthi are modak, small rice or wheat flour
dumplings stuffed with coconut and jaggery. They are best when served with ghee.
[edit] Mahashivratri
Marathi hindu people hold a fast on this day. The fasting food on this day includes chutney
prepared with pulp of the kavath fruit (Limonia).
[edit] Holi
On this spring festival day, people enjoy a puran poli, a sweet, stuffed chappati made of
channa dal and refined flour (maida), served warm with clarified butter or a bowl of milk or
sweentened coconut milk.
Other delicacies prepared exclusively for festival days are shrikand, motichur ladoo, basundi
and kheer.
[edit] Fasting Cuisine
A large number of Marathi Hindu people hold fast on days like Ekadashi in honour of Lord
Vishnu or his Avatars, Chaturthi in honour of Ganesh, Mondays in honour of Shiva, or
Saturday in honour of Maruti or Saturn. Only a certain kinds of foods are allowed to be eaten.
These include milk and milk products, fruit, sago (sabudana), potatoes, nuts such as peanuts,
purple-red sweet potatoes (called ratali in Marathi) and varyache tandul (Shama millet). Thus
a calorie and carbohydrate- rich fasting menu can be prepared by selecting from the items
listed above. Popular fasting dishes include Sabudana khichadi or peanut soup (danyachi
amti). It should be noted that peanuts and most of the "allowed" starches for fasting such as
sago or potatoes originate outside India.
[edit] See also
Multilingual list of edible plants used in Indian cuisine

Ingredients:

For Marinade:
2/3rd cup Curd (Dahi) / plain Yogurt
2 tsp minced Ginger (Adrak)
2 tsp minced Garlic (Lasun)
1 tsp Cayenne Powder
1 tsp Garam Masala Powder
1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
For Curry :
11/4th lb trimmed and cubed Lean Lamb
2 Onion finely chopped (Pyaj)
1 chopped Tomato (Tamatar)
3 cup grated fresh Coconut (Nariyal)
1-inch piece of Cinnamon (Tuj/Dalchini)
6 Cloves (Lavang)
8-10 crushed Black Pepper corns (Kalimirchi)
1 tsp Aniseed (Saunf)
2/3 cup Oil

How to make kohlapuri rassa:
Mix all marinade ingredients and add lamb pieces.
Stir well and set aside for 30 minutes.
Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
Saute for a minute and add onions and fry till golden and add coconut.
Saute until brown.
Add chopped tomatoes and stir and take off from the heat.
Allow to cool.
Grind the mixture in a processor.
Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and
cook until done.
Now add the grinded mixture and simmer for 5-6 minutes.
Remove from the heat.
Serve hot with boiled rice.
Ingredients

3 cup potatoes
1 tsp mustard seeds
4 green chillies, chopped
5 small onions, chopped
a pinch turmeric powder
2 tsp grated coconut
1 tsp lemon juice
1/4 cup chopped coriander
salt to taste
Oil
curry leaves
Method

1. Mash the potatoes and keep aside.
2. Heat the oil in a pan and add the mustard seeds to it.
3. When they crackle, add the curry leaves, green chillies and onions and stir till the
onions turn golden brown.
4. Add the mashed potatoes, turmeric, coconut, lemon juice, coriander and salt and mix
well.
5. Remove from the heat and keep aside.


Ingredients:
For Stuffing :
2 cup grated Gur (Jaggery)
1/4 cup dried shredded Coconut
1/4 cup ground Peanuts
1/2 cup ground Sesame Seeds
1 tbs Poppy Seeds
1/2 cup Besan
1 tsp Cardamom Powder
Salt to taste
Oil as needed
For Cover:
3 cup Wheat Flour
Salt to taste
Oil as needed
Method:
1. Fry shredded coconut & poppy seeds seperately till it get light brown. Let it cool.
Grind both and keep aside.
2. Fry besan in small amount of oil till it turns light brown.
3. Take pan away from gas then add jaggery, coconut, poppy seed powder, cardamom
powder, sesame seeds. Add small amount of salt. Mix it well.
4. If this mixture is too dry, add small amount of oil and mix well. Keep aside.
5. Now knead a dough of wheat flour with slight touch of oil and keep aside for few
minutes.
6. To start with poli knead a dough more smoother than normal (previous one) using
water.
7. Now make even size small balls of the dough. Then roll each of them into a round
shape of just 2 inch in diameter.
8. Also roll the mixture of sesame, coconut , jaggery etc. into a round shape (smaller
than dough roll ). Make sure this mixture is smooth enough to roll and fill in rolled
dough.
9. Close it from all sides forming a ball. Then start roling the ball and prepare a normal
size poli of that.
10. Heat the Tawa on medium gas and put this poli on it. Roast it like a normal
poli/chapati.
11. Thus when both sides are cooked remove it and keep each poli on a seperate
paper(not on the dish ). Allow it to cool down so that it takes it's tough texture.

Mutton Kolhapuri
Posted by gonguraa
20 May 2009 | Views 842 | Comments (0) Leave a Comment
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Ingredients:

Roast on a tava or frying pan:

6 tbsp. of copra grated till golden brown.
1 tbsp. khus/ poppy seeds.
Now roast the following together, stirring continuously to prevent burning,
till they give off a nice aroma

3 tsp. peppercorn
1 tsp. mace
3 tsp cloves
2 2" pieces cinnamon
6 black cardamom
6 green cardamom
1/4 nutmeg
20 Kashnmiri chillies
4 tsp. poppy seeds
2 tbsp. coriander seeds
2 tsps cumin seeds
3 tsp. fennel seeds
2 tsp. shahzeera
3 tsp. dagad phool/lichen
2 pcs. badal phool/star anise
2 tsps sesame seeds
Let the spices cool then grind in a coffee grinder till a fine paste is formed.

1/2 kg. mutton shoulder with cartilage removed.Cut into cubes.
6 - 12 tbsp. oil.
6 large onions minced
2 onions and 15 cloves garlic pureed into a paste.
2 level tsps turmeric
3 tbsp. ginger garlic paste.
1 litre/ 2 pints boiling water
2 tbsp. lime juice
3 tsps salt or to taste
1 tbsp. fresh coriander

Method:

Heat the oil in a large kadhai.
Add bay leaves and stir for a second before adding the minced onions.
Fry the onions till brown .
Now add the garlic/onion paste and the turmeric, stirring well so it does not burn.
Add the ginger garlic paste,give it a stir and then add the mutton pieces all together.
Let the meat change colour and brown a bit before adding the boiling water.
Cover and cook for 40 minutes on a medium flame.
Now add the masala paste the lime juice and salt.
Stir to cook the paste well.
Add more water if required.
Cover tightly and cook till done for approximately 45 minutes on a low flame.
This meat should not be dry and should have plenty of gravy.
Garnish with some coriander and serve hot.