Kolhapuri Mutton

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Kolhapuri Mutton calories by ingredient
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Number of Servings: 10


    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)

    * 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.

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