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Kolhapuri Mutton

Let’s go Red, Hot and Spicy today…

This traditional mutton preparation is from Kolhapur….. Is super spicy, fiery and lip-smacking.

I am sure it will steal the thunder out of your meal!!!!

The mind-boggling mutton preparation gets its beautiful deep-red colour and spiciness+ Zing from the Red chillies used in its preparation … Sankeshwari + Byadgi  … and the distinctive flavour from Dagad Phool ….. Of course the freshly roasted and ground masala too makes this mouth-watering mutton preparation a big hit…


Preparation Time: 20 minutes

Marination Time- 2 Hours

Cooking Time 2 ½ to 3 hours slow-cooked

Serves: 4

Ingredients and Quantity:

Goat Mutton on the bone, cleaned, washed, cut into 1 inch pieces and pat dry- 750 gm.

Refined Oil- 3 tbsp.

Onion, finely chopped- 1 large

For the Marination:

Ginger paste- 1 tsp.

Garlic Paste- 1 tsp.

Turmeric powder- 1/4th tsp.

Salt- 1/2  tsp.

For the Kolhapuri Masala:

Oil- 2 tbsp.

Onion sliced -01 no.

Garlic – 2 cloves

Ginger- 1 inch piece

Salt- ½ tsp.

Dried coconut (khopra) grated – 2 tbsp.

Fresh coriander leaves, chopped- 1/4th cup

Asafoetida- a pinch

Dry roast separately and powder:

Shankeshwari (Sankeshwari) whole dry red chillies- 8 nos.

Byadagi(Bedgi) whole dry chillies -4 nos.

Coriander seeds- 2 tsp.

Stone Flower (Dagad Phool) – 3/4th tsp

Nagkesar (Cobra’s saffron) – 1/4th tsp.

Sesame seeds (til) – 2 tsp.

Poppy seed (khuskhus) -2 tsp.

Bay leaf -1 no.

Cinnamon- 1 inch piece

Caraway seed (shahi jeera) powder- ½  tsp.

Star Anise- 1 no.

Fennel- ½ tsp.

Fenugreek seeds- ¼ th tsp.

Clove- 2 nos.

Mace- ½ blade

Nutmeg grated- 1/4th tsp.

Turmeric- 1/4th tsp.

Black peppercorns- 5 nos.

Cumin seeds 1 tsp.

Mustard seeds- ¼ th tsp.

Dry ginger- 1/4th tsp.

Black cardamom -2 nos.

Green cardamom -01 no.

For the Garnish:

Whole Dried red chillies with stem, fried- 4 nos.


For the Kolhapuri Masala:

Heat oil in a non-stick pan add sliced onion , ginger, garlic, salt and grated dry coconut. Cook till light brown. Grind it with coriander leaves and add asafoetida.  Cool it down completely.

To this add the dry roasted and powdered masala.

Combine well and set aside.

For the Mutton:

Marinate the mutton pieces with ginger- garlic paste, turmeric and salt.

Cling wrap and place it in the refrigerator for at least 2 hours.

In a heavy-bottomed pan add oil, let it heat. Add the marinated mutton; sear it on a high flame till the outer surface turns brown. Remove and keep aside.

In the same oil add the chopped onion and sauté till golden brown on a medium flame.

Now add the ground Kolhapuri masala, seared mutton pieces and 2 cups of hot water.

Bring it to a boil. Add salt as required.

Simmer and cook covered till mutton is tender and the oil starts floating on the top.

Ensure that you keep a check in order to ensure that the mutton does not stick to the bottom of the pan.

Serve very hot garnished with fried whole red chillies, goes best with Bhakri, Poli or Steamed Rice

Chef Tips:

  1. Marination is done for 03 reasons; it imparts flavour, tenderness and also acts as a preservative.
  2. You may add 1 tsp. of lemon juice in the marination, if desired.
  3. The leftover Kolhapuri Masala can be stored in a dry and clean airtight glass jar and may be used as and when required. Stays good for 6 to 7 months.
  4. If you are a Triphala fan, you may add a little bit in the Kolhapuri masala while roasting it

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