Kolhapuri mutton curry
Spicy kolhapuri mutton curry made with freshly ground spices.
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
- ½ cup coconut shredded dry
- 1 tbsp Sesame seeds
- ½ tbsp black peppercorns
- ½ inch cinnamon stick
- ½ Poppy seeds tbps
- ¼ 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.