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Kolhapuri mutton curry

Spicy kolhapuri mutton curry made with freshly ground spices.
Course Main Course
Cuisine Indian

Ingredients

  • 1 kg mutton (cut into medium sized pieces)
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric
  • salt

For Kolhapuri Masala:

  • 1 cup Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1/2 cup coconut shredded dry
  • 1 tbsp Sesame seeds
  • 1/2 tbsp black peppercorns
  • 1/2 inch cinnamon stick
  • 1/2 Poppy seeds tbps
  • 1/4 tsp Fenugreek seeds
  • 1 tsp fennel seeds

Wet Masala

  • 1 cup onions ,roughly chopped
  • 8 - 10 cloves garlic
  • 1 cup cilantro leaves chopped
  • 1 cup red chilli powder

For Gravy:

  • 2 - 3 chillies red
  • 1 Bay leaf
  • 5 cloves
  • 2 cardamom green
  • 1 cup onion chopped
  • 1 tomato medium
  • 8 tbsps masala kolhapuri

Instructions

  • Marinate mutton with ginger,garlic paste,turmeric,salt and lemon,at least for an hour.
  • Dry roast all the spices mentioned under dry masala until fragrant.
  • Take 2 tbsp oil,fry onion and garlic till nicely brown.(I used fried onion instead).
  • Once the roasted spices cools down,grind to a fine powder.Make paste of onion,garlic,coriander leaves.
  • In a bowl mix properly the wet masala and dry masala.keep aside.
  • In a heavy bottom pan (I used pressure cooker) put oil.once oil is heat. Add the whole spices.let it fragrant.
  • Add onion to the pan,saute till its cooked and nicely browned.Add tomatoes.fry until tomatoes are cooked.
  • Add marinated mutton. saute in high heat for 5-8 minutes.
  • Reduce the heat,add 7-8 tbsp kolhapuri masala.mix it well. Cook on low medium heat for 10-12 minutes.
  • Add required amount of water and cook until mutton is cooked properly.

Notes

Note: The curry is supposed to be spicy,so use chilli accordingly.
Left over Masala can be stored upto 7 days in the refrigerator.