Skip to main content

Kolhapuri mutton

Kolhapuri mutton 

Ingredients:

Ingredients for Kolhapuri Masala
(Makes 1 cup this recipe needs 4-5 teaspoons)

1 cup dry Red chillies

1/2 cup grated dry Coconut

1 tablespoon Coriander Seeds

2 Tablespoons Sesame seeds

2 tablespoons Poppy seeds

1 tablespoon Black pepper corns

1 teaspoon Mustard seeds

1 teaspoon Fenugreek seeds

1 teaspoon Cloves

1 tablespoon Cumin seeds

2 Bay leaves

1/4 teaspoon Nutmeg powder

1 tablespoon Red chili powder

1 teaspoon Oil

For the Mutton

750 grams Mutton (Bone on plus boneless)

6-7 Garlic pods

1 inch piece Ginger

1/2 teaspoon Turmeric powder

2 medium Onions (chopped finely)

1 cup Oil

First paste....
**************

2 teaspoons Poppy seeds

1 1/2 teaspoons Cumin seeds

1 1/2 teaspoons Sesame seeds

30 grams dry grated Coconut (grated and toasted till brown)

30 grams fresh Coconut (grated and toasted till light brown)

1/3 Cup chopped Coriander

Second paste......
**************

3 medium Onions (sliced finely)

5 medium Tomatoes (pureed)

4-5 teaspoons Kolhapuri masala (depending on spice tolerance)

4 tablespoons Tomato paste/puree (ready pack-optional)

Salt to taste

Chopped Coriander (To Garnish)

1 teaspoon garam masala (to add at last)


Preparation.......

 Kolhapuri Masala......
*******************
(This makes 1 cup.Recipe needs 4 tablespoons, rest can be stored)

Take a Pan and add all the spices except red chili powder and nutmeg powder.
 Heat 1 tsp oil and coat all the spices by mixing well. Roast the spices over medium high heat. Stir continuously to avoid burning.
After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will change colour Once you get an aroma of these spices these are done. Do not over roast too much,else the spice will burn.
Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well.
Store the masala in an airtight container.

For the Mutton Masala.....
***********************

Wash the mutton well and keep aside. Ensure all the water has completely been drained.

Firstly grind the ginger and garlic to a paste and mix it with the turmeric and marinate the mutton with this paste for half an hour. Next heat about half cup of oil in a pan and brown the finely chopped onions. Add the marinated mutton and sufficient water to cover the mutton and let this cook covered for about an hour or pressure cook for 23 minutes.

Paste 1
********
Next dry roast the Poppy seeds, cumin and sesame seeds separately and then mix together. Remove and keep aside. In the same pan dry roast the dry grated coconut till light brown. And then dry roast the fresh coconut till medium brown. Mix with the seeds and dry grind both the coconut (dry and fresh)and seeds. mixture and add a handful of chopped coriander and grind well to a smooth paste. You may add a teaspoon of water to this while gti

Paste 2
********
Next dry roast the sliced onions and fry till reddish brown in color. Add a tablespoon of oil in the end. Grind the fried onions to a paste.

Next Blanch the tomatoes for about 20 minutes. Peel the skin off and puree them.

Heat the remaining half cup of oil. Add the fired Onion paste and fry for a minute or two. Next add the fresh tomato Puree and cook till it combines well with the onion mix and it release the oil. Add a teaspoon of the Kolhapuri masala and fry further. Lastly add the Coconut and seeds paste and mix well. Add some water and cook for 5 minutes.

Now add the above entire curry mixture to the cooked Mutton. Add 4 more teaspoons of Kolhapuri masala.(Add more if you want it spicy) Season with salt. Add a little water if the curry is too thick Sprinkle a teaspoon of garam masala and garnish with chopped coriander.

Serve with roti or plain rice.

Mutton Kolhapuri 

Popular posts from this blog

Potal Chenna rassa

  No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.    Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation....   Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy.   On the same kadh
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more