Mutton Kolhapuri

Mutton Kolhapuri

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.

Kolhapur District

Ingredients:

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.

Now roast the following together, stirring continuously to prevent burning, till they give off a nice aroma:

• 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

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.

Comments

[Tina]

Wow... thats a long process. But the pic looks so tempting that I must try. I love kolhapuri food. They have a typical pungent & flavourful taste in their food.. Thanx for the recipe. Would try this out & let u know..

[Ashwini]

You know we were on a trip once and late at night stopped at Kolhapur. I was so hungry I could have eaten anything, or so I thought. I couldnt eat the meal - it was so spicy that my eyes started tearing :-)
That was ages ago, now I have developed a taste for it. I love the spice blend. I was planning on buying a book only for the tamda rassa recipe but now I think I will use yours instead!

[Annita]

I once had a Kolahpuri dish and it was really gud..I wanna make this one too..
And came here thru Indira's ...You really have a gr8 blog

[Utpal]

Can we make the Kolhapuri masala in large quantities and store in fridge??

[prasadhbaapaat]

Yes, the Mutton Kolhapuri can be made and stored in large quantities (but there is a limit) You can make the Dish and store it covered in the fridge (not freezer) and can reheat the required quantity and eat it for upto 3 days. (or maybe 4 days - I have personally done it, and it tastes good) thats it.

[Mona]

Hi! It looks absolutely fantastic and mouth watering. I'll try this recipe. Thnx for sharing..

[greenki]

Hi, would like to know, can we use this masala powder for anything else ? or can we use it for vege ?
deccanheffalump: Good question.! I'd certainly try making a potato curry with it and / or tofu.