Hirwa Mutton

Name: Hirwa Mutton
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 700 g mutton (bone-in), cut into medium pieces; 3 tbsp oil; 2 medium onions (200 g), finely sliced; 1 tbsp ginger-garlic paste; ½ tsp turmeric powder; 1 tsp salt; 250 ml water; 2 cups (80 g) fresh coriander leaves and soft stems; 1 cup (30 g) fresh mint leaves; 5–6 green chillies (adjust to heat preference); ½ cup (45 g) fresh grated coconut; 10 cloves garlic; 1 × 2 cm ginger piece; 1 tsp coriander seeds, dry-roasted; ½ tsp cumin seeds; 4 black peppercorns; 2 cloves; ½ tsp garam masala; 2 tbsp water (for blending); Blend the green masala just before using — long resting oxidises the coriander and turns it brown; The onion must be fried to deep golden before adding the green masala — light-coloured onion makes the curry taste raw; Never add more water than specified — the dish is meant to be a semi-dry, gravy-coated curry

🍗 Non-veg🌾 Gluten-free📊 Medium

A stunning, vibrant green mutton curry made from a thick paste of fresh coriander, mint, green chillies, and coconut — zero red chilli, zero tomato. The result is a bright emerald curry with a clean, herbal heat that contrasts the richness of slow-cooked mutton. A Nashik and Pune regional favourite.

⏱️25 minPrep

🔥60 minCook

🕒85 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Hirwa Mutton

Make green masala (No heat): Blend all green masala ingredients — coriander, mint, coconut, green chillies, garlic, ginger, dry-roasted spices and garam masala — into a smooth, thick, vibrant green paste. Use minimum water. The colour should be bright emerald green and the smell intensely herby and fresh. Set aside.
Brown mutton (Heat: high): Heat 3 tbsp oil in a heavy pot on high. Brown mutton pieces in batches, 3–4 minutes per side until well seared. Remove and set aside.
Fry onions (Heat: medium-high): In the same pot, add sliced onions. Fry on medium-high for 12 minutes until deep golden brown. Add ginger-garlic paste — fry 2 minutes. Add turmeric — stir 30 seconds.
Add green masala (Heat: medium): Reduce heat to medium. Add the green masala paste. Fry for 6–8 minutes, stirring continuously — this step is critical. The paste must cook thoroughly; the rawness of the coriander must disappear and the paste should change from bright emerald to a slightly deeper, more muted green. Oil will begin to separate at the edges.
Pressure cook (Heat: high → low): Return browned mutton pieces to the pot. Add 250 ml water and salt. Stir to combine. Seal and pressure cook on high until first whistle, then 20–22 minutes on low (4–5 whistles). Natural release for 15 minutes.
Final simmer (Heat: medium): Open — taste and adjust salt. If gravy is too thin, simmer uncovered 8–10 minutes. Gravy should be a deep olive-green, aromatic, and coating the mutton. Drizzle ghee. Garnish with fried onion, coriander, and chilli slivers.

📖 Cultural notes

|---|---|---|---|---| | 490 kcal | 40 g | 9 g | 32 g | 3 g | Hirwa mutton is a winter and monsoon speciality across Nashik, Pune and parts of Marathwada — seasons when coriander and mint grow abundantly in kitchen gardens. It is distinct from North Indian hariyali mutton by the use of coconut in the green paste, which gives the Maharashtrian version a richly textured rather than purely herbal gravy. Served at large family dinners and Sunday special meals. ---

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