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Ingredients
- Serves 4 people
kolhapuri masala:
3 cloves
1 star anise
2 dried bay leaves
6 g black peppercorns
1-inch cinnamon stick
2 to 3 dried red chilies
10 g coriander seeds
8 g cumin seeds
8 g fennel seeds
3 g fenugreek seeds
5 g poppy seeds
5 g sesame seeds
35 g desiccated coconut
onion masala:
1 small onion (roughly-chopped)
20 g ginger (roughly-chopped)
8 large garlic cloves
25 g coriander stems
50 ml water
kolhapuri mutton curry:
700 g mutton or lamb (with some bones if possible, cut into 1.5-inch cubes)
30 g lemon juice
40 g ginger-garlic paste (20 g ginger + 20 g garlic)
1 white onion (thinly-sliced)
2 large tomatoes (roughly-chopped)
3 g red chili powder
25 g kolhapuri masala
3 g ground turmeric powder
600 ml water
oil as needed
3 to 5 g salt to taste
garnish & accompaniments:
few sprigs of coriander
rice bhakri (local rice flour flatbread)
Kolhapuri Mutton (Mutton Curry, Kolhapuri style)
The Kolhapuri Mutton Curry is a trademark recipe of the south-west region of Maharashtra, a Western province of India. Once home to the royal families of the Marathas (rulers of Maharashtra in the 1600s), Kolhapur and its food still show hints of grandeur and richness. Traditionally made with mutton (male goat), this recipe can also be recreated with chicken or beef. The Kolhapuri Masala featured in the dish is versatile and can be used in other dishes.
- Hard
- 20 min
- 60 min
- 15 min
- 4 steps
- 31 Ingredients
- Hard
- 4 steps
- 31 Ingredients
- 20 min
- 60 min
- 15 min
Instructions
-
Prepare the Kolhapuri Masala
- In a large dry pan over medium heat, add all ingredients for Kolhapuri Masala.
- Roast the spices until they are aromatic and have a nice golden-brown color all over.
- Once you have roasted the spices and the coconut, transfer to a plate and set aside to cool.
- Once cooled down, transfer this mixture to a spice grinder or a dry blender, and grind to a fine powder.
-
Marinate the mutton
- Rinse the mutton under cold water and pat dry.
- Transfer the mutton to a large bowl.
- Add the ginger-garlic paste, lemon juice and salt to marinate the mutton. Marinate the mutton for at least 2 hours or overnight if possible.
-
Make the onion Masala
- In a blender, add the quartered onion, ginger, garlic and coriander leaves.
- Add 50 ml of water and blend this into a fine paste. Set aside.
-
Make the Masala for the Kolhapuri mutton curry
- In a large pot over medium heat, add chopped onions and cook until they are translucent, or for about 2 to 3 minutes.
- Add the onion masala and cook further until all the raw aroma and taste of the paste has disappeared, or for about 3 to 4 minutes.
- Add the Kolhapuri Masala, turmeric powder, and chili powder, and cook for about 2 minutes.
- Add the roughly-chopped tomatoes and cook until they have softened, and until all the water has evaporated, or for about 5 to 6 minutes.
- Add the mutton to the Masala and coat it well with the Masala. Cook for about 3 minutes.
- Add 600 ml of water and let the mutton curry simmer for about 15 to 20 minutes.
- The curry is done when the mutton is extremely tender and falls of the bones
Plate and Serve!
Serve the mutton curry piping hot in a bowl and garnish with a few sprigs of coriander. Serve the mutton curry with Rice Bhakri (local flatbread).
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Ingredients
- Serves 4 people
-
kolhapuri masala:
3 cloves
-
1 star anise
-
2 dried bay leaves
-
6 g black peppercorns
-
1-inch cinnamon stick
-
2 to 3 dried red chilies
-
10 g coriander seeds
-
8 g cumin seeds
-
8 g fennel seeds
-
3 g fenugreek seeds
-
5 g poppy seeds
-
5 g sesame seeds
-
35 g desiccated coconut
-
onion masala:
1 small onion (roughly-chopped)
-
20 g ginger (roughly-chopped)
-
8 large garlic cloves
-
25 g coriander stems
-
50 ml water
-
kolhapuri mutton curry:
700 g mutton or lamb (with some bones if possible, cut into 1.5-inch cubes)
-
30 g lemon juice
-
40 g ginger-garlic paste (20 g ginger + 20 g garlic)
-
1 white onion (thinly-sliced)
-
2 large tomatoes (roughly-chopped)
-
3 g red chili powder
-
25 g kolhapuri masala
-
3 g ground turmeric powder
-
600 ml water
-
oil as needed
-
3 to 5 g salt to taste
-
garnish & accompaniments:
few sprigs of coriander
-
rice bhakri (local rice flour flatbread)
Nutrition
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