Kolhapuri Mutton Curry

          This is a very popular dish from the region of Kolhapur in Maharashtra. This place is known for its delicious, spicy and finger licking mutton recipes. So it is obviously not for any faint hearted. So for all the brave hearts, do try this awesome recipe in your kitchen by following a step by step pictorial recipe and relish it with naan, kulcha, tandoori roti or plain Biryani. 

Marination-

• 500 gms. mutton on bones, curry cut
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. lime juice
• 1 tsp. ginger-garlic paste

Dry roast & grind - 

• 2 tbsp. coriander seeds
• 1 tsp. fennel seeds
• 5-6 cloves
• 10-12 peppercorns
• 3 tbsp. fresh grated coconut
• 4-5 dry red chilies

Gravy - 

• 3 tbsp. oil
• 2 onions, sliced
• 1" ginger
• 3- 4 garlic cloves
• 2 tomatoes, chopped
• coriander leaves to garnish

          Marinate the mutton for an hour with the ingredients mentioned. Dry roast all the ingredients mentioned for a minute or till you get an nice aroma. 

          Let it cool. Then grind into a fine powder. Heat 1 tbsp. oil in a pan and sauté the the onion, ginger and garlic till light brown. 

          Then add the tomatoes and continue to sauté till it is mashed. Set aside to cool. Then grind into a paste.

          Heat remaining oil and fry the marinated mutton till light brown. Now add the ground powder and the ground paste. Fry for 2-3 minutes till it is well combined.

          Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. (Water can be adjusted according to the consistency required).

          When done, garnish with coriander leaves and enjoy with plain steamed rice, pulao, plain Biryani, naan, tandoori roti or just plain chapatti.






Note - This recipe calls for poppy seeds, which needs to be dry roasted along with other spices. But as it is not available here, I had to skip it.

                                 Marinate mutton for an hour with ingredients mentioned. 

                         Dry roast all ingredients mentioned for a minute or till you get 
                         an nice aroma. 

                                  Let it cool down & then grind into a powder. Keep aside.

                Heat 1 tbsp. oil & sauté onion, ginger & garlic till light brown. Add tomatoes 
                and continue to sauté till it is mashed. Set aside to cool. 

                                 Then grind into a paste.

                               Heat remaining oil & fry marinated mutton till light brown. 

                                  Now add ground powder & the ground paste. 

                                 Fry for 2-3 minutes till it is well combined.

                 Add 1 cup water & pressure cook for 20-25 min. on a low flame after the
                 first whistle. 

                  Garnish with coriander leaves & enjoy with hot steamed rice, pulao, plain 
                  Biryani, naan, tandoori roti or just plain chapatti.