Home style Kolhapuri Mutton
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Home style Kolhapuri Mutton calories by ingredient
Introduction
This is spicy goat meat curry which can be made with any other red meat.This recipe is an adaptation of my grandmother's recipe.The serving calory count has steamed basmati rice included. This is spicy goat meat curry which can be made with any other red meat.This recipe is an adaptation of my grandmother's recipe.The serving calory count has steamed basmati rice included.Number of Servings: 10
Ingredients
-
500 gms Goat meat cubed 1"pieces
200 gms. shallots
5-6 cloves of garlic (peeled)
1" piece of fresh ginger
1 cup chopped fresh red tomatoes
2-3 fresh green chillies
1 small bunch fresh coriander(cilantro) leaves
1tsp. turmeric powder
2tsp.red chilli powder
1 tbsp.ghee
0.5tsp asafoetida(hing) powder
50gms.dry coconut
For Curry Powder
1 tsp.cumin seeds
1.5tsp. coriander seeds
3 cloves
1"cinnamon stick
10 black peppercorns
0.25tsp. nutmeg powder
1 large black cardamom
2 small green cardamoms
1 bayleaf
1 tsp.carraway seeds(shahijeera)
2tsp.stoneflower (pathar or dagad phool)
5pieces nakesar
Directions
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.
