1 kg Mutton, medium sized pieces
3 large Potatoes, cut into large pieces
1 ½ tsp Turmeric powder
2 tbs Ginger-Garlic paste
5 large Tomatoes, chopped
3 large Onions, chopped
½ Coconut, grated
10 pcs Cloves (Laung)
8-10 pcs Whole Red chillies
2 tsp Poppy seeds
2 tsp Fennel seeds (saunf)
2 tsp Coriander seeds
2 tsp Peppercorns
½ cup Oil
Salt, to taste
- Thoroughly mix salt, turmeric powder and ginger-garlic paste into the meat. Keep aside for at least 45 mins.
- Heat 3-4 tbs of oil in a pan. Add the poppy seeds, coriander seeds, fennel seeds and red chillies. Fry until the poppy seeds just begin to turn brown.
- Add the chopped onions. Fry until light brown.
- Add the grated coconut and fry for about 1 minute.
- Add the chopped tomatoes and fry (bhunno continuously) until the oil begins to separate from the masala.
- Cool the masala. Blend to a fine paste. Kolhapuri Masala is now ready.
- Heat the remaining oil in a pressure cooker. Add the marinated mutton pieces and potatoes. Fry until they turn brownish.
- Add the Kolhapuri Masala prepared above. Mix well. Add approximately 2-3 cups of water. Bring to a boil. Cover.
- Cook the mutton under pressure on low heat for around 4-5 whistles (depending on the tenderness of the meat).
- Wait for all the pressure to be released, then open the lid.
- Add chopped fresh coriander and mix.
While I enjoy subtle flavors and aromatic cuisines, this Mutton Kolhapuri was a welcome change. There is nothing subtle or gentle about it but it is simply delicious. You can use the Kolhapuri masala for chicken, vegetables or paneer but I think the robust flavors come out best with red meat. Eat this with the traditional Maharashtrian bread bhakri or the sinful, deep fried wada. As usual I prefer it with my staid, slightly crisp phoolka.
Cooked this mutton kolhapuri for my wife last night. I was showered with a lot of rekindled love, affection and a much needed foot massage. Maybe it was the poppy seeds! Or the excellent new wine from the Dindori region of Nashik. This region produces some excellent grapes and the wines from here are excellent. Sula Dindori Reserve and Chateau d’Ori are two brands that use grapes from this region. While the Sula Reserve is truly the pick of Indian wines, this new one is also quite good. Cheers!
2 thoughts on “Mutton Kolhapuri – nothing subtle about this one!”
This sounds delicious… just make sure you are not cooking it too often… or maybe you are not getting old after all!!!