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)
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).