Welcome to the world of flavors from Maharashtra, India! Today, I’m excited to share with you a recipe that packs a punch of spicy and aromatic goodness: Mutton Kolhapuri.
Originating from the vibrant city of Kolhapur, this dish is renowned for its bold flavors and rich taste. While it may seem daunting at first, fear not, as I guide you through each step to create this delectable masterpiece right in your own kitchen.
Mutton Kolhapuri is a dish deeply rooted in tradition, with a history dating back generations. It’s a staple in Maharashtrian cuisine, often served during festive occasions and family gatherings. The key to its irresistible taste lies in the Kolhapuri masala, a unique blend of spices that infuses the dish with layers of flavor.
Though the ingredient list may seem long, each component plays a crucial role in achieving the authentic taste of Mutton Kolhapuri. From tender mutton marinated in a flavorful spice mix to the fragrant Kolhapuri masala, every step is worth the effort.
Expert Tip: Allow the mutton to marinate for at least 2 hours, or preferably overnight, to ensure it absorbs the flavors of the spices thoroughly.
Ingredients
Mutton: Mutton brings a rich and meaty flavor to Mutton Kolhapuri. Marinated in a blend of spices, it becomes tender and succulent during cooking.
Turmeric Powder: Known for its vibrant color and earthy flavor, turmeric powder adds a beautiful hue to the dish while enhancing its aroma.
Chili Powder: Adding heat and depth of flavor, chili powder is essential for achieving the signature spiciness of Mutton Kolhapuri.
Ginger Paste and Garlic Paste: These aromatic pastes infuse the mutton with a warm and pungent flavor, complementing the spices in the dish.
Coconut Oil: Traditionally used in Maharashtrian cuisine, coconut oil lends a subtle sweetness and richness to the dish.
Onion and Tomatoes: Providing the base for the Kolhapuri masala, onions and tomatoes contribute sweetness and tanginess, balancing the spice levels.
Cumin Seeds, Mustard Seeds, Curry Leaves, Cinnamon, Cloves, Cardamom Pods, and Bay Leaf: These whole spices form the foundation of the Kolhapuri masala, imparting a depth of flavor and aroma to the dish.
Coriander Powder, Cumin Powder, Paprika, Fennel Seeds, Peppercorns, Fenugreek Seeds, and Dried Red Chilies: Toasted and ground into a fine powder, these spices create the signature Kolhapuri masala, adding warmth and complexity to the dish.
Grated Coconut: Ground into a smooth paste, grated coconut adds creaminess and texture to the Mutton Kolhapuri, enhancing its richness.
Salt: Essential for seasoning, salt balances the flavors of the dish, ensuring each bite is perfectly seasoned.
Expert Tip: Adjust the spiciness of the dish by increasing or decreasing the amount of chili powder and dried red chilies according to your taste preferences.
Serving Suggestions
- Serve Mutton Kolhapuri hot with steamed rice or freshly baked naan bread for a satisfying meal.
- Garnish with freshly chopped coriander leaves for a pop of color and freshness.
- Accompany with a side of cucumber and tomato salad or pickled onions to balance the spiciness of the dish.
Expert Tip: For a richer flavor, roast the whole spices for the Kolhapuri masala on low heat until fragrant before grinding them into a powder.
Frequently Asked Questions
How spicy is Mutton Kolhapuri?
Mutton Kolhapuri is known for its bold and spicy flavors. However, you can adjust the heat level according to your preference by varying the amount of chili powder and dried red chilies used in the recipe.
Can I use lamb instead of mutton?
Yes, you can substitute lamb for mutton in this recipe. Keep in mind that cooking times may vary slightly depending on the cut of meat and its tenderness.
Can I make the Kolhapuri masala in advance?
Absolutely! You can prepare the Kolhapuri masala in advance and store it in an airtight container for up to a month. This allows you to streamline the cooking process when preparing Mutton Kolhapuri.
Is it necessary to marinate the mutton?
Marinating the mutton helps tenderize the meat and infuse it with flavor. While it’s recommended for optimal taste, you can skip the marination step if you’re short on time.
Can I freeze leftover Mutton Kolhapuri?
Yes, you can freeze leftover Mutton Kolhapuri in an airtight container for up to three months. Thaw it overnight in the refrigerator before reheating on the stove or in the microwave.
Check Out These Other Recipes
Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.
- Mutton Rezala
- Mutton Nihari
- Mutton Shinwari
- Namkeen Gosht
- Bhuna Gosht
If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is throughInstagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!
Mutton Kolhapuri
by Nabeela Kauser
Dive into the rich culinary voyage of Maharashtra with Mutton Kolhapuri, a dish that brings fireworks to your palate. This spicy and robust curry will take you on a delectable ride, blending an exotic mix of spices and coconut.
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 142 kcal
Ingredients
For Marination:
- 500 grams Mutton Cut into pieces
- 1 tsp Turmeric Powder
- 2 tsp Chilli Powder
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- Salt To taste
For the Kolhapuri Masala:
- 2 tbsp Coconut Oil
- 1 Onion Finely chopped
- 2 Tomatoes Pureed
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 6-8 Curry Leaves
- 1 Cinnamon
- 2-3 Cloves
- 2-3 Cardamom Pods
- 1 Bay Leaf
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Paprika
- 1 tsp Fennel Seeds
- 1 tsp Peppercorns
- 1/2 tsp Fenugreek Seeds
- 4-5 Dried Red Chilies Adjust to taste
- 30 g Coconut Grated
- Salt To taste
Instructions
In a bowl, combine the mutton pieces, turmeric powder, red chili powder, ginger paste, garlic paste, and salt. Mix well, cover, and let it marinate in the refrigerator for at least 2 hours.
In a pan, heat coconut oil over medium heat. Add cumin seeds, mustard seeds, curry leaves, cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for a minute until the spices release their aroma.
Add the chopped onions and sauté until they turn golden brown.
In a separate pan, dry roast coriander powder, cumin powder, paprika, fennel seeds, black peppercorns, fenugreek seeds, and dried red chilies until fragrant. Let them cool and then grind into a fine powder.
Add the ground spice mixture to the pan with the onions and mix well.
Stir in the tomato puree and cook until the oil starts to separate from the masala.
Add the marinated mutton pieces and cook until they are browned on all sides.
Pour in enough water to cover the mutton, and season with salt. Cover the pan and let it simmer for about 45-50 minutes or until the mutton is tender and cooked through.
In the meantime, grind the grated coconut with a little water to make a smooth paste.
Once the mutton is cooked, add the coconut paste to the pan and mix well. Cook for an additional 5-7 minutes.
Check the seasoning and adjust salt and spices as needed.
Your Mutton Kolhapuri is ready to be served. Garnish with fresh coriander leaves.
Notes
This Mutton Kolhapuri recipe brings the authentic flavours of Maharashtra to your plate. Adjust the level of spiciness by altering the amount of dried red chilies according to your taste preference.
Serve this flavourful dish with steamed rice or traditional Indian bread like chapati or naan. Enjoy the rich and spicy flavours of Kolhapuri cuisine!
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 142kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 8gSodium: 28mgPotassium: 335mgFibre: 4gSugar: 4gVitamin A: 929IUVitamin C: 44mgCalcium: 71mgIron: 2mg
Keyword Cooking, Curry, Food, Mutton, Mutton Kolhapuri, Recipe
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