Mutton Baffat showed up at a church potluck in Mangalore years ago, brought by an aunty who refused to share the full recipe until I asked three times. She finally relented and wrote it down on the back of a hymn sheet. What struck me first was the drumstick trick with the thread. It keeps the vegetable from breaking apart and turning the gravy murky.
The paste uses sesame and peanuts, which give the curry a nutty, toasted flavour that clings to the meat. I make this when I want something that tastes like effort but does not demand constant stirring. The house smells like roasted spices and vinegar for hours.
About the Recipe
This recipe asks for a few extra steps but the ingredients are not hard to find. Fresh coconut, sesame seeds, and chickpeas go into the paste, and most grocers stock drumsticks in the frozen section if you cannot get fresh ones. The cooking takes about an hour and a half, including the time to boil the meat and vegetables separately. I make this on weekends when I have time to let the curry simmer without rushing. It reheats well, so leftovers taste even better the next day once the spices settle into the meat.
Why you will love this recipe
The spice paste is what sets this apart. Toasting sesame seeds, peanuts, and chickpeas before grinding them with coconut creates a thick, nutty base that coats the mutton without turning oily. The drumsticks add a mild, slightly tangy flavour and their texture holds up through long cooking. Vinegar and jaggery go in at the end, which keeps the sweetness from caramelizing and the sourness from turning harsh.
The curry tastes complex but the method is straightforward. Once the paste is ready, the rest is just layering and simmering.
Mutton Baffat
Cooking Tips
The paste burns easily once you add it to hot oil. Keep the heat medium and stir constantly for the full ten minutes. If it sticks to the bottom, lower the heat and add a splash of stock. Drumsticks release starch as they cook, so tying them with thread is not just decorative.
Without it, they fall apart and make the gravy cloudy. If your jaggery is hard, grate it finely so it dissolves without leaving lumps. Add the vegetables only after the meat is nearly done. Otherwise, the potatoes turn mushy and the carrots lose their shape.
Top Tips
- Dry roast the sesame seeds, peanuts, and chickpeas separately before grinding. It brings out the oils and deepens the flavour.
- Use meat stock from the boiled mutton instead of plain water. The curry will taste meatier and thicker.
- If drumsticks are too fibrous, peel the outer skin before tying them. Younger drumsticks do not need this step.
- Add salt gradually. The stock already has salt, and the vegetables were boiled in salted water.
- Let the curry rest for ten minutes after you turn off the heat. The jaggery settles and the gravy thickens as it cools slightly.
Serving and Storing Suggestions
This serves four to five people with rice or sannas, the Mangalorean steamed rice cakes. Prep time is about twenty minutes for chopping and grinding, and cooking takes an hour and fifteen minutes. Serve the curry hot with the drumsticks on top so everyone can see the thread trick. Store leftovers in the fridge for up to three days.
Reheat gently on low heat with a splash of water if the gravy has thickened too much. The flavours deepen overnight, so the second day is often better than the first.
Similar Recipes
- Goan Mutton Xacuti
- Mangalorean Chicken Sukka
- Kerala Mutton Stew
- Coorgi Pandi Curry
Nutrient Benefits
Mutton provides protein and iron, which support muscle health and energy levels. Drumsticks are rich in calcium and vitamin C, and they help with digestion. Sesame seeds add healthy fats and magnesium. Peanuts and chickpeas bring plant protein and fibre.
Turmeric and ginger in the paste have anti-inflammatory properties. The vegetables add potassium and vitamins. Jaggery offers trace minerals that white sugar does not. The coconut contributes medium-chain fats that are easier to digest than other saturated fats.
Mutton Baffat
Ingredients
- 350 gms Mutton (cut into 1 inch cubes)
- 1 1/2 tbsp Vinegar
- 1 1/2 tbsp Jaggery (grated)
- 6 Drumsticks
- 4 Potatoes (medium, peeled and each cut into 4 pieces)
- 2 Carrots (scraped and cut in 1 inch pieces)
- 8 Button Onions (peeled)
- Salt to taste
- 3 tbsp Vegetable Oil
Grind to a paste:
- 1/2 Fresh Coconut (grated)
- 8 cloves Garlic
- 1 inch Fresh Ginger Root
- 4 to 6 Red Kashmiri Chillies (dried)
- 1 tsp Cumin Seeds
- 3/4 tsp Turmeric Powder
- 1 tbsp Sesame Seeds
- 2 tsp Peanuts
- 2 tsp Chickpeas
- 1 Onion - small, cut into 2 pieces
Instructions
- Boil meat in 4 cups water with 3/4 tsp salt or pressure cook in 2 cups water.
- Remove 1 strand of thread down the length of 1 drumstick. Cut the drumstick into 4 pieces then tie the pieces in a bundle with the thread.
- Prepare remaining drumsticks in the same way.
- Boil drumsticks adding 2 tsp salt with potatoes, carrots and onions tll vegetables are half cooked. Drain.
- In a deep pan heat oil to medium hot then add masala paste and cook, stirring, 10 minutes.
- Add 2 cups meat stock and cook for 5 minutes.
- Add meat, potatoes, carrots and onions and cook, covered, on low heat till potatoes and carrots are tender.
- Add drumsticks.
- Add vinegar and jaggery.
- Simmer till jaggery has melted then remove from heat.
- Serve piping hot.
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Frequently Asked Questions
Why did my spice paste turn bitter after cooking?
You likely burned the masala in the pan. Once you add the paste to hot oil, the heat must stay medium and you need to stir constantly for the full ten minutes. If the bottom starts to darken, lower the heat immediately and add a tablespoon of stock to loosen it.
Can I skip tying the drumsticks with thread?
You can, but they will break apart and release starch into the gravy, making it cloudy and slightly slimy. The thread keeps them intact. If you do not have thread, add the drumsticks in the last five minutes so they have less time to fall apart.
My curry is too sour. How do I fix it?
Add another half tablespoon of grated jaggery and let it dissolve on low heat. Taste again before adding more. If it is still too sharp, a pinch of sugar helps without changing the flavour as much as extra jaggery would.
Can I use boneless mutton instead of bone-in pieces?
Yes, but the curry will lack the richness that bones add to the stock. Boneless meat also cooks faster, so reduce the initial boiling time by ten minutes. Check for tenderness before adding the vegetables.
How do I store leftover curry if the drumsticks have already been added?
Store everything together in an airtight container in the fridge. The drumsticks will soften further but they will not spoil. Reheat gently and avoid stirring too much, or the drumsticks will break apart even with the thread.
