There is nothing subtle about this dish. Its red, hot and pungent.The taste hits you right away because of the generosity with which garam masalas are added. The chillies are hair raising. Especially if the lavangi, that firecracker of a mirchi ,is part of the ingredients. Its sparks define Kolhapuri food. Almost painful to the palate, once eaten most people are not 'twice shy.' In fact many remain fans forever, addicted , craving that colourful gravy, situated as they are, far away from the rugged terrain that surrounds the place of it's origins.
Roast on a tava or frying pan:
- 6 tbsp. of copra grated till golden brown. Remove from pan.
- 1 tbsp. khus/ poppy seeds. Remove from pan.
- 3 tsp. peppercorn
- 1 tsp. jaipathri / mace
- 3 tsp cloves
- 2 2" pieces cinnamon
- 6 badi elaichi / black cardamom
- 6 green cardamom
- 1/4 jaiphal / nutmeg
- 20 Kashnmiri chillies / or three lavangi chillies and 10 kashmiri chillies
- 4 tsp. khus / poppy seeds
- 2 tbsp. dhania /coriander seeds
- 2 tsps jeera / cumin seeds
- 3 tsp. saunf /fennel seeds
- 2 tsp. shahzeera /caraway /
- 3 tsp. dagad phool / lichen /
- 2 pcs. badal phool / star anise
- 2 tsps sesame seeds
Now roast the following together, stirring continuously to prevent burning, till they give off a nice aroma:
Let the spices cool then grind in a coffee grinder till a fine paste is formed.I add the coconut, poppy seeds and sesame seeds last of all, as they release the oil required to make the powdered ingredients into a paste..
- 1 and 1/2 kg. mutton shoulder with cartilage removed.Cut into cubes.
- 6 - 12 tbsp. oil.(I use the lesser amount but its a question of taste and necessity)
- 6 large onions minced
- 2 onions and 15 cloves garlic pureed into a paste.
- 2 level tsps haldi/ turmeric
- 3 tbsp. ginger garlic paste.
- 1 litre/ 2 pints boiling water
- 2 tbsp. lime juice
- 3 tsps salt or to taste
- 1 tbsp. fresh coriander
Heat the oil in a large kadhai. Add bay leaves and stir for a second before adding the minced onions. Fry the onions till brown .
Now add the garlic/ onion paste and the turmeric, stirring well so it does not burn. Add the ginger garlic paste,give it a stir and then add the mutton pieces all together. Let the meat change colour and brown a bit before adding the boiling water.Cover and cook for 40 minutes on a medium flame.
Now add the masala paste the lime juice and salt. Stir to cook the paste well., add more water if required. Cover tightly and cook till done for approximately 45 minutes on a low flame.
This meat should not be dry and should have plenty of gravy. Garnish with some coriander and serve hot.Goes great with jowar roti or plain rice.