Assal Kolhapuri Mutton with Kolhapuri Chutney Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500gms.Goat Meat cut in 1"pieces150gms.Shallots(Red Onions)50gms.Ginger-Garlic Paste50gms.ripe Tomatoes100gms.Kolhapuri Masala Chutney50gms.shredded Dry Coconut2tbsps.Coriander Seeds(Dhaney/Sabut Dhania)1tbsp.Sesame seeds(Paandhrey/Safed Til)1bunch fresh Coriander (Cilantro)Leaves5-6 fresh hot Green Chillies1.5tsp.Turmeric1tsp.Asafoetida(Hing)PowderSalt to taste
Grind together half the Coriander Leaves,Green Chillies,Ginger and Garlic to a fine paste.Cut Meat into 1" sized pieces and wash.Apply Salt to taste, the Ginger-Garlic,Coriander Leaves and Green Chillies paste to the Meat and marinate for 30minutes.
Dry roast the Coriander Seeds,Sesame Seeds and the Dry Coconut separately on a low flame.When cool powder and keep aside.
Chop Shallots very fine and puree the Tomatoes. Keep aside.
Heat Pressure Pan and add 1tbsp.Oil to it.Sprinkle in the Turmeric Powder.Add the marinated Meat along with the marinade and mix well.Saute for 5 minutes on low flame.Add 2-3 cups of Water.Close lid and pressure cook for 2-3 whistles. Set aside to lower pressure.
In a wok heat the remaining Oil and sprinkle in the Asafoetida Powder.Lower flame and add the finely chopped Shallots.Fry these till crisp and golden.Add Tomato puree and saute till Oil shows at the edges.Add 100gms.Kolhapuri Chutney Masala and saute till the aromas waft up.Add the cooked Meat along with the Stock.Heat on high flame till the curry boils.Reduce to simmer and add the ground Dry Coconut,Coriander Seeds and Sesame Seeds Powder.Adjust Salt if needed.Cover and simmer for 8-10minutes on low flame.Garnish with finely chopped fresh Coriander Leaves and serve hot with Jowar Bhakris and plain steamed white Rice and a Salad or Dahi Kaanda.
TIP
Add 250gms. scrubbed and pricked Baby Potatoes when adding the Meat to the sauteed gravy.These add greater taste to the dish.If using Potatoes use 150gms.Kolhapuri Chutney Masala instead of 100gms. and adjust the Salt if required.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Dry roast the Coriander Seeds,Sesame Seeds and the Dry Coconut separately on a low flame.When cool powder and keep aside.
Chop Shallots very fine and puree the Tomatoes. Keep aside.
Heat Pressure Pan and add 1tbsp.Oil to it.Sprinkle in the Turmeric Powder.Add the marinated Meat along with the marinade and mix well.Saute for 5 minutes on low flame.Add 2-3 cups of Water.Close lid and pressure cook for 2-3 whistles. Set aside to lower pressure.
In a wok heat the remaining Oil and sprinkle in the Asafoetida Powder.Lower flame and add the finely chopped Shallots.Fry these till crisp and golden.Add Tomato puree and saute till Oil shows at the edges.Add 100gms.Kolhapuri Chutney Masala and saute till the aromas waft up.Add the cooked Meat along with the Stock.Heat on high flame till the curry boils.Reduce to simmer and add the ground Dry Coconut,Coriander Seeds and Sesame Seeds Powder.Adjust Salt if needed.Cover and simmer for 8-10minutes on low flame.Garnish with finely chopped fresh Coriander Leaves and serve hot with Jowar Bhakris and plain steamed white Rice and a Salad or Dahi Kaanda.
TIP
Add 250gms. scrubbed and pricked Baby Potatoes when adding the Meat to the sauteed gravy.These add greater taste to the dish.If using Potatoes use 150gms.Kolhapuri Chutney Masala instead of 100gms. and adjust the Salt if required.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 343.8
- Total Fat: 21.2 g
- Cholesterol: 53.3 mg
- Sodium: 123.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.8 g
- Protein: 21.0 g
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