Kolhapuri Mutton
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
spices to grind - roast and grind - o 3 tsp. peppercorn o 1 tsp. jaipathri / mace o 3 tsp cloves o 2 2" pieces cinnamon o 6 badi elaichi / black cardamom o 6 green cardamom o 1/4 jaiphal / nutmeg o 20 Kashnmiri chillies / or three lavangi chillies and 10 kashmiri chillies o 4 tsp. khus / poppy seeds o 2 tbsp. dhania /coriander seeds o 2 tsps jeera / cumin seeds o 3 tsp. saunf /fennel seeds o 2 tsp. shahzeera o 3 tsp. dagad phool / lichen o 2 pcs. badal phool / star anise o 2 tsps sesame seeds * Coconut, toasted, 6 tbsp * *Sesame Seeds, 1.5 tbsp (remove) * *Poppy seed, 1 tbsp+ 2 tbsp (remove)ingredients * 1 and 1/2 kg. mutton shoulder..Cut into cubes. * 10 tsp oil * 2.5 large red onions minced in grinder * 0.5 onions and 15 small cloves or 12 fat cloves garlic pureed into a paste. * 2 level tsps haldi turmeric * 3 tbsp. ginger garlic paste. * red chilli powder * about 1 liter boiling water * 2 tbsp. lime juice * 3 tsps salt or to taste * 1 tbsp. fresh coriander * green chilli
* 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 nice aroma
Let the spices cool then grind in a 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..
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- can take 15 - 20 min but make sure oil has separated
.
* Now add the garlic/ onion paste and the turmeric, stirring well so it does not burn- raw garlic smell should go, about 2min . 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- 5 min
* before adding the boiling water.Cover and cook for 15 minutes on a medium flame. in a pressure cooker - if u cook longer, mutton will be overcooked later
* Now add the masala paste the lime juice and salt. add extra red chilli -2-3 tsps. 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.
* top with coriander and sliced green chilli,
This meat should not be dry and should have plenty of gravy.
Number of Servings: 10
Recipe submitted by SparkPeople user ARPITAK.
* 1 tbsp. khus/ poppy seeds. Remove from pan.
* Now roast the following together, stirring continuously to prevent burning, till they give off nice aroma
Let the spices cool then grind in a 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..
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- can take 15 - 20 min but make sure oil has separated
.
* Now add the garlic/ onion paste and the turmeric, stirring well so it does not burn- raw garlic smell should go, about 2min . 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- 5 min
* before adding the boiling water.Cover and cook for 15 minutes on a medium flame. in a pressure cooker - if u cook longer, mutton will be overcooked later
* Now add the masala paste the lime juice and salt. add extra red chilli -2-3 tsps. 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.
* top with coriander and sliced green chilli,
This meat should not be dry and should have plenty of gravy.
Number of Servings: 10
Recipe submitted by SparkPeople user ARPITAK.
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 16.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.5 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.2 g
- Protein: 8.7 g
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