Mutton Thecha

4 1 hour

Mutton Thecha is a traditional Maharashtrian-style dry mutton dish packed with bold, spicy flavors. This rustic recipe combines boiled mutton with a fiery green chili and garlic chutney called thecha, giving it a unique and mouthwatering taste. Thecha is made by roasting green chilies, garlic, and coriander on a tawa, then crushing them coarsely to retain texture and aroma. In this recipe, tender mutton is first pressure cooked with onions, turmeric, salt, and mustard oil. Then it is stir-fried with onions and the freshly prepared thecha until the oil separates and the masala coats the mutton pieces beautifully. A touch of garam masala and fresh coriander add the final burst of flavor. This dish is dry in texture and best served hot with parathas, rotis, or even as a spicy starter. It is perfect for spice lovers and those who enjoy rustic Indian cuisine. Whether you are looking to try something new or want to spice up your weekend meal, this Mutton Thecha recipe is sure to impress.

Steps for Mutton Thecha

Step 1: Boil the Mutton 1. Take a pressure cooker and add ½ kg boneless mutton (you can also use bone-in mutton). 2. Add 1 large onion (sliced), ¼ tsp turmeric powder, and 1 tsp ginger-garlic paste. 3. Add 1 tbsp mustard oil (or any cooking oil of your choice). 4. Add 1 tsp salt and ½ cup water. 5. Close the lid and pressure cook the mutton until tender.

Step 2: Prepare the Thecha (Spicy Chutney Mix) 1. Heat 1 tbsp oil on a tawa (flat pan). 2. Add 10–12 green chilies (adjust according to your spice preference) and sauté for 1 minute. 3. Add 20–25 garlic cloves and sauté for another minute. 4. Add a generous bunch of fresh coriander leaves with stems. 5. Cook for 25–30 seconds, turn off the flame, and let it cool. 6. Coarsely crush the mixture using a mortar and pestle (silbatta), or pulse in a mixer (do not make it a fine paste). 7. Add ¼ tsp salt, mix well, and set aside.

Step 3: Cook the Mutton with Thecha 1. Once the mutton is cooked, separate the meat pieces from the gravy (stock). 2. Heat 3–4 tbsp oil in a pan and add 1 finely chopped large onion. 3. Sauté on low flame for 1 minute until soft. 4. Add the cooked mutton pieces (keep the stock aside). 5. Add ¼ tsp turmeric powder and fry the mutton with the onions for 4–5 minutes until nicely browned. 6. Gradually add the reserved mutton stock while frying, to enhance the flavor. 7. Add the prepared thecha, keeping a small portion aside to serve as chutney if desired. 8. Cook on high flame, stir-frying continuously. Add stock little by little and fry until oil separates and the dish becomes dry. 9. Add ¼ tsp garam masala and fresh chopped coriander leaves. 10. Mix well and cook until the dish reaches a dry, flavorful consistency.

Serve hot with parathas or as a spicy starter!

Mutton Thecha

Ingredients

½ Kg Boneless Mutton
1 Big Onion
1/4 Tsp Turmeric Powder
1 Tsp Ginger Garlic Paste
1 Tbsp Mustard Oil
1 Tsp Salt
½ Cup Water
1 Tbsp Oil
10-12 Green Chillies
20-25 Cloves of Garlic
Handful of Fresh Coriander
1/4 Tsp Salt
3-4 Tbsp Oil
1/4 Tsp Turmeric Powder
1/4 Tsp Garam Masala Powder
Fresh Coriander
½ Kg Boneless Mutton

Steps

Step 1: Boil the Mutton 1. Take a pressure cooker and add ½ kg boneless mutton (you can also use bone-in mutton). 2. Add 1 large onion (sliced), ¼ tsp turmeric powder, and 1 tsp ginger-garlic paste. 3. Add 1 tbsp mustard oil (or any cooking oil of your choice). 4. Add 1 tsp salt and ½ cup water. 5. Close the lid and pressure cook the mutton until tender.
Step 2: Prepare the Thecha (Spicy Chutney Mix) 1. Heat 1 tbsp oil on a tawa (flat pan). 2. Add 10–12 green chilies (adjust according to your spice preference) and sauté for 1 minute. 3. Add 20–25 garlic cloves and sauté for another minute. 4. Add a generous bunch of fresh coriander leaves with stems. 5. Cook for 25–30 seconds, turn off the flame, and let it cool. 6. Coarsely crush the mixture using a mortar and pestle (silbatta), or pulse in a mixer (do not make it a fine paste). 7. Add ¼ tsp salt, mix well, and set aside.
Step 3: Cook the Mutton with Thecha 1. Once the mutton is cooked, separate the meat pieces from the gravy (stock). 2. Heat 3–4 tbsp oil in a pan and add 1 finely chopped large onion. 3. Sauté on low flame for 1 minute until soft. 4. Add the cooked mutton pieces (keep the stock aside). 5. Add ¼ tsp turmeric powder and fry the mutton with the onions for 4–5 minutes until nicely browned. 6. Gradually add the reserved mutton stock while frying, to enhance the flavor. 7. Add the prepared thecha, keeping a small portion aside to serve as chutney if desired. 8. Cook on high flame, stir-frying continuously. Add stock little by little and fry until oil separates and the dish becomes dry. 9. Add ¼ tsp garam masala and fresh chopped coriander leaves. 10. Mix well and cook until the dish reaches a dry, flavorful consistency.
Serve hot with parathas or as a spicy starter!

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Mutton Thecha

Mutton Thecha

Ingredients for Mutton Thecha

Steps for Mutton Thecha

Mutton Thecha

Ingredients

Steps

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