{"id":10356,"date":"2020-06-27T16:33:20","date_gmt":"2020-06-27T16:33:20","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=10356"},"modified":"2020-06-28T07:30:17","modified_gmt":"2020-06-28T07:30:17","slug":"kolhapuri-mutton","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2020\/06\/27\/kolhapuri-mutton\/","title":{"rendered":"Kolhapuri Mutton"},"content":{"rendered":"

Let\u2019s go Red, Hot and Spicy today\u2026 <\/strong><\/p>\n

This traditional mutton preparation is from Kolhapur\u2026.. Is super spicy, fiery and lip-smacking.<\/strong><\/p>\n

I am sure it will steal the thunder out of your meal!!!!<\/strong><\/p>\n

The mind-boggling mutton preparation gets its beautiful deep-red colour and spiciness+ Zing from the Red chillies used in its preparation \u2026<\/strong> Sankeshwari + Byadgi <\/strong>\u00a0\u2026 <\/strong>and the distinctive flavour from Dagad Phool \u2026.. Of course the freshly roasted and ground masala too makes this mouth-watering mutton preparation a big hit\u2026<\/strong><\/p>\n

\u00a0\"\"<\/strong><\/p>\n

Preparation Time: 20 minutes<\/strong><\/p>\n

Marination Time- 2 Hours<\/strong><\/p>\n

Cooking Time 2 \u00bd to 3 hours slow-cooked<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Goat Mutton on the bone, cleaned, washed, cut into 1 inch pieces and pat dry- 750 gm.<\/p>\n

Refined Oil- 3 tbsp.<\/p>\n

Onion, finely chopped- 1 large<\/p>\n

For the Marination:<\/u><\/strong><\/p>\n

Ginger paste- 1 tsp.<\/p>\n

Garlic Paste- 1 tsp.<\/p>\n

Turmeric powder- 1\/4th<\/sup> tsp.<\/p>\n

Salt- 1\/2\u00a0 tsp.<\/p>\n

For the Kolhapuri Masala:<\/u><\/strong><\/p>\n

Oil- 2 tbsp.<\/p>\n

Onion sliced -01 no.<\/p>\n

Garlic \u2013 2 cloves<\/p>\n

Ginger- 1 inch piece<\/p>\n

Salt- \u00bd tsp.<\/p>\n

Dried coconut (khopra) grated\u00a0\u2013 2 tbsp.<\/p>\n

Fresh coriander leaves, chopped- 1\/4th<\/sup>\u00a0cup<\/p>\n

Asafoetida- a pinch<\/p>\n

Dry roast separately and powder:<\/strong><\/p>\n

Shankeshwari (Sankeshwari) whole dry red chillies- 8 nos.<\/p>\n

Byadagi(Bedgi) whole dry chillies\u00a0-4 nos.<\/p>\n

Coriander seeds- 2 tsp.<\/p>\n

Stone Flower (Dagad Phool) – 3\/4th tsp<\/p>\n

Nagkesar (Cobra\u2019s saffron) – 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Sesame seeds (til) –\u00a02 tsp.<\/p>\n

Poppy seed (khuskhus)\u00a0-2 tsp.<\/p>\n

Bay leaf -1 no.<\/p>\n

Cinnamon-\u00a01 inch piece<\/p>\n

Caraway seed (shahi jeera) powder-\u00a0\u00bd \u00a0tsp.<\/p>\n

Star Anise- 1 no.<\/p>\n

Fennel- \u00bd tsp.<\/p>\n

Fenugreek seeds- \u00bc th tsp.<\/p>\n

Clove-\u00a02 nos.<\/p>\n

Mace- \u00bd blade<\/p>\n

Nutmeg grated- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Turmeric- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Black peppercorns-\u00a05 nos.<\/p>\n

Cumin seeds\u00a01\u00a0tsp.<\/p>\n

Mustard seeds- \u00bc th tsp.<\/p>\n

Dry ginger- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Black cardamom\u00a0-2 nos.<\/p>\n

Green cardamom -01 no.<\/p>\n

For the Garnish:<\/u><\/strong><\/p>\n

Whole Dried red chillies with stem, fried- 4 nos.<\/p>\n

Method:<\/strong><\/p>\n

For the Kolhapuri Masala:<\/strong><\/p>\n

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. \u00a0Cool it down completely.<\/p>\n

To this add the dry roasted and powdered masala.<\/p>\n

Combine well and set aside.<\/p>\n

For the Mutton:<\/strong><\/p>\n

Marinate the mutton pieces with ginger- garlic paste, turmeric and salt.<\/p>\n

Cling wrap and place it in the refrigerator for at least 2 hours.<\/p>\n

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.<\/p>\n

In the same oil add the chopped onion and saut\u00e9 till golden brown on a medium flame.<\/p>\n

Now add the ground Kolhapuri masala, seared mutton pieces and 2 cups of hot water.<\/p>\n

Bring it to a boil. Add salt as required.<\/p>\n

Simmer and cook covered till mutton is tender and the oil starts floating on the top.<\/p>\n

Ensure that you keep a check in order to ensure that the mutton does not stick to the bottom of the pan.<\/p>\n

Serve very hot garnished with fried whole red chillies, goes best with Bhakri, Poli or Steamed Rice<\/p>\n

Chef Tips:<\/strong><\/p>\n

    \n
  1. Marination is done for 03 reasons; it imparts flavour, tenderness and also acts as a preservative.<\/li>\n
  2. You may add 1 tsp. of lemon juice in the marination, if desired.<\/li>\n
  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.<\/li>\n
  4. If you are a Triphala fan, you may add a little bit in the Kolhapuri masala while roasting it<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Let\u2019s go Red, Hot and Spicy today\u2026 <\/strong><\/p>\n

    This traditional mutton preparation is from Kolhapur\u2026..<\/strong><\/p>\n","protected":false},"author":1,"featured_media":10357,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[156,157,101,102],"tags":[],"class_list":["post-10356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian","category-indian-cuisine","category-main-course","category-non-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2020\/06\/MUTTON0F-minCC.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2H2","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/10356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=10356"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/10356\/revisions"}],"predecessor-version":[{"id":10361,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/10356\/revisions\/10361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/10357"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=10356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=10356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=10356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}