Mutton Kolhapuri - Maharastrian Style Tambda Rassa
There are so many kinds of Mutton curry. This recipe hails from Maharastra and is a typical spicy curry from the region of Kolhapur.
Ingredients
| For kolhapuri masala: | ||
| Fresh coconut | 1/2 Cup (8 tbs) | |
| Onion | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Khus khus/White poppy seeds | 1/2 Tablespoon | |
| Star anise | 2 | |
| Black cardamoms | 2 | |
| Green cardamoms | 5 | |
| Cinnamon stick | 2 Inch | |
| Black mustard seeds | 1/2 Tablespoon | |
| Indian gooseberry | 1 Tablespoon (also called Triphal or Teppal) | |
| Cumin seeds | 1 Tablespoon | |
| Sesame seeds | 2 Tablespoon | |
| Fennel seeds | 2 Tablespoon | |
| Coriander seeds | 2 Tablespoon | |
| Fenugreek seeds | 1 Tablespoon | |
| Coriander seeds | 2 Tablespoon | |
| Fenugreek seeds | 1 Teaspoon | |
| Bay leaves | 2 | |
| Peppercorns | 1 Teaspoon | |
| Javitri | 1 (outer covering of Mace) | |
| Dagad phool | 1 (Black Stone flower) | |
| Cloves | 10 | |
| Chillies | 25 Gram (regular Begde Chillies) | |
| Kashmiri chillies | 25 Gram (Shankeshwari Chillies) | |
| Turmeric | 1 Teaspoon | |
| Salt | 1 Tablespoon | |
| Asafoetida | 1 Teaspoon | |
| For mutton kolhapuri: | ||
| Coconut | 1 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs) | |
| Garlic | 1 Tablespoon | |
| Coriander | 1 Tablespoon | |
| Lemon | 1/2 (Juice and grind) | |
| Oil | 4 Tablespoon | |
| Diced onion | 1 Cup (16 tbs) | |
| Kolhapuri curry paste | 4 Tablespoon (Kohlapuri Masala) | |
| Kashmiri chilli powder | 2 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Bone in lamb/Mutton | 1 Kilogram (about 2.2 lbs) | |
| Salt | 1 Tablespoon | |
| Water | 3 Cup (48 tbs) | |
| Chopped coriander | 1/4 Cup (4 tbs) |
Directions
MAKING:
1. To prepare the Kolhapuri masala, roast the coconut, followed by the onion, and remove.
2. Add in all the spices, roast, and remove.
3. Add in the chilies, roast, and remove.
4. Grind together using water as required.
5. Store this masala in the fridge or freezer if making ahead.
6. Roast the coconut, followed by the onion, and grind to a paste adding as much water as needed.
7. Grind the ginger, garlic, and coriander together with the lemon juice.
8. In a pressure cooker, heat the oil and saute the diced onion.
9. Add the ginger, garlic, and coriander paste.
10. Followed by 4 tbsps of the Kolhapuri masala.
11. Add the chili powder and turmeric.
12. Add in all the mutton or lamb, add the salt, and mix.
13. Pour the water over the meat, close the lid, and set the timer for 20 mins (or 4 whistles).
14. After the cooking time is ready, open the lid and continue to boil the liquid till some of it evaporates.
SERVING:
15. Add the coriander and serve.
Recipe Summary
