Mutton Misal Pav

Steps

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1. 1
   Select good quality mutton and marinate it well. For added smoky flavour, give the marinated mutton a char by smoking or briefly charring it.
   ▶ ≈1:29
2. 2
   Prepare the base paste: brown the onions deeply, then combine with generous amounts of garlic, ginger, green chili, coriander stems, and a little tomato.
   ▶ ≈1:36
3. 3
   Char the coconut until blackened and add it to the paste mixture — this takes the base to the next level.
   ▶ ≈1:44
4. 4
   Heat generous amounts of ghee in a pot and temper with curry leaves and whole spices.
   ▶ ≈1:51
5. 5
   Add the prepared paste and agri masala, the distinctive Maharashtrian spice blend known for its bold, fiery character.
   ▶ ≈1:58
6. 6
   Add the mutton and braise slowly until it becomes soft, juicy, and tender.
   ▶ ≈2:11
7. 7
   Continue simmering until the fat rises to the top of the gravy — this is called the turi and signals the dish is perfectly cooked.
   ▶ ≈2:17
8. 8
   Finish with a pinch of homemade garam masala, a generous squeeze of fresh lime juice, and freshly chopped coriander.
   ▶ ≈2:24
9. 9
   Serve the mutton rasa on its own or with pav bread for the complete misal pav experience.
   ▶ ≈2:39