Home style Kolhapuri Mutton
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
500 gms Goat meat cubed 1"pieces200 gms. shallots5-6 cloves of garlic (peeled)1" piece of fresh ginger1 cup chopped fresh red tomatoes2-3 fresh green chillies1 small bunch fresh coriander(cilantro) leaves1tsp. turmeric powder2tsp.red chilli powder1 tbsp.ghee0.5tsp asafoetida(hing) powder50gms.dry coconut For Curry Powder1 tsp.cumin seeds1.5tsp. coriander seeds3 cloves1"cinnamon stick10 black peppercorns0.25tsp. nutmeg powder1 large black cardamom2 small green cardamoms1 bayleaf1 tsp.carraway seeds(shahijeera)2tsp.stoneflower (pathar or dagad phool)5pieces nakesar
Dry roast all the curry powder ingredients individually and when cool powder together and keep aside.Chop half the shallots very fine and slice the remaining shallots lengthwise in thin strips.Make a paste of the ginger,garlic,fresh coriander leaves and green chillies.Marinate the meat in this paste , turmeric powder,2/3 finely chopped shallots,half the prepared curry powder and salt to taste.Heat ghee in a heavy bottomed pan.Add asafoetida powder and the remaining 1/3 finely chopped shallots. When golden add red chilli powder and fry for a few seconds.Immediately add the marinated meat and mix well.Add chopped tomatoes and a the water obtained from washing out the marination pan.Cover with a flat lid and pour a little water on it.Add this water to the meat each time it needs to be thinned.
Dry roast the dry coconut till brown and evenly roasted.Set aside and dry roast the shallot strips till the juice dries up.Add a few drops of oil to brown this until crisp and golden.Grind together the roasted coconut,shallot strips and remaining curry powder to a fine paste with a little water.
When the meat is almost cooked add the coconut paste and mix well.Add water to obtain desired consistency of curry.Cover and cook till done.Garnish with chopped fresh coriander leaves and serve hot with steamed rice and Indian bread.I serve this with a Shallot Salad.
Slice shallots into thin strips.Add to this 2 finely chopped green chillies,salt to taste,pinch of sugar,1 tsp.lemon juice and salt to taste.Mix well together and keep.Serve with the meat curry.
Number of Servings: 10
Recipe submitted by SparkPeople user KOMAL53.
Dry roast the dry coconut till brown and evenly roasted.Set aside and dry roast the shallot strips till the juice dries up.Add a few drops of oil to brown this until crisp and golden.Grind together the roasted coconut,shallot strips and remaining curry powder to a fine paste with a little water.
When the meat is almost cooked add the coconut paste and mix well.Add water to obtain desired consistency of curry.Cover and cook till done.Garnish with chopped fresh coriander leaves and serve hot with steamed rice and Indian bread.I serve this with a Shallot Salad.
Slice shallots into thin strips.Add to this 2 finely chopped green chillies,salt to taste,pinch of sugar,1 tsp.lemon juice and salt to taste.Mix well together and keep.Serve with the meat curry.
Number of Servings: 10
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 338.2
- Total Fat: 13.8 g
- Cholesterol: 97.7 mg
- Sodium: 559.2 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 0.6 g
- Protein: 11.1 g