Kolhapuri Mutton

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.