If you love ambitious, spicy flavors that percent a punch, thecha mutton is the dish to do that weekend. Originating from maharashtra, this rustic recipe combines soft mutton with thecha—a fiery chutney made from crushed green chilies and garlic—resulting in a meal that’s smoky, highly spiced, and totally fulfilling.
Components:
500g mutton pieces (bone-in or boneless)
8–10 green chilies (adjust to taste)
6–8garlic cloves
1 tsp cumin seeds
2 tbsp oil or ghee
1 big onion, finely chopped
1 tsp turmeric powder
1 tsp crimson chili powder
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Prepare thecha paste:
The use of a mortar and pestle or blender, coarsely weigh down green chilies, garlic, cumin seeds, and a pinch of salt with 1 tbsp oil to make a chunky, spicy paste.
Prepare dinner mutton:
Warmness the ultimate oil in a heavy-bottomed pan. Add onions and sauté till golden brown. Upload turmeric, purple chili powder, and salt. Toss inside the mutton pieces and sear till browned on all aspects.
Upload thecha:
Stir in the thecha paste, coating the mutton well. Add enough water to cowl the beef, cowl, and cook dinner on low heat until the mutton is tender (about 1.5 to two hours). You could also pressure cook to keep time.
End and garnish:
As soon as cooked, allow the gravy thicken to your preference. Garnish with clean coriander.
Serve your thecha mutton hot with steamed rice or warm rotis for a fiery weekend dinner so that it will leave you wanting extra!
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