Thursday, September 12, 2013

Mutton Kolhapuri

Long back, Bombay Times used to carry a series where they featured family recipes from various regions. One article featured a recipe for Chicken Kolhapuri and I had cut the recipe out and clipped it to my diary to be tried sometime. I tried that recipe once and we all loved it. But I lost that paper clipping and could not redo that recipe. Years later, I got this recipe for Chicken Kolhapuri from either the TV or the net and seemed similar to the one  I had tried. In case this recipe is from your blog / site do let me know so I can acknowledge it here. This time round, I substituted the chicken with mutton to make Mutton Kolhapuri and it turned out really well. In fact, the leftover Mutton Kolhapuri tasted better the next day, so it might be an idea to prepare it a day in advance since the taste of the meat and masala would mingle very well by the time it has to be served.
As the name suggests, this dish is from Kolhapur a city situated in the southwest in Maharashtra State. And all Kolhapuri dishes are known to be fiery hot and spicy. This goes for my recipe of Kolhapuri Mutton as well. If you need to tone down the fieriness a bit, reduce the quantity of black peppercorns and red chilli powder. Another alternative is to use Kashmiri chilli powder to get the color without the heat.
Mutton - 500gms
Onions - 2 large
Bay Leaf - 2
Turmeric pwd - 1tsp
Red chilli pwd - 2tbsp
Tomato - 1 large
Coriander stalk and leaves - a handful
Salt to taste
Oil - 6 tbsp
for paste
Onion - 1 medium
Ginger - 3 inch
Garlic - 8 to 10
whole spices / khada masala
Copra - 2tbsp
Coriander seeds - 1.5tbsp
Cumin seeds - 3/4th tsp
Cloves - 1tsp
Cinnamon - 2 pieces of 2inch each
Black Pepper - 1tsp
Shah jeera - 3/4th tsp
Sesame seeds - 3/4th tsp
Mace - 2 pcs
Nutmeg - 1/4th
Green Cardamom - 2
Black Cardamom - 2
Khus khus - 1tbsp
Star Anise - 1 small
Saunf - 1tsp
Wash and clean the mutton and squeeze out as much water as possible. Apply some salt, turmeric powder and 1tbsp red chilli powder and keep in frig for an hour.
Grind the onion, ginger and garlic listed under "for paste", without any water. Heat a pan, add 1 tablespoon oil and sauté this paste till the rawness has gone and the mix comes together. It will take about 8 to 10 minutes.
Dry roast each and every spice listed under "whole spices / khada masala" on low heat. Roast the copra separately, the same with khus khus, saunf and sesame seeds. The rest of the spices can be done together. Let it cool and dry grind it.
Finely chop the 2 onions and tomatoes and keep aside. Heat a cooker with about 5 tablespoon oil and add the bay leaves in when hot. After a few seconds add the chopped onions and sauté till light golden. Add the sautéed onion-ginger-garlic paste and mix well. Add the marinated mutton and sauté till the meat has firmed up and has changed color slightly. Add 1.5tbsp roasted and ground spice / masala mix and remaining red chilli powder and sauté for a few minutes. Add the tomatoes and salt (if needed) and stir and add 2 cups water and mix well. Let this come to a boil, add the coriander stalks and then close lid and give 2 whistles. Once the pressure is released, open lid and check for salt and spice.
Put the cooker on heat and add some more of the spice mix if needed. The gravy should in between watery and thick and add water if necessary. Give it a boil on high heat and top with coriander leaves. Take off the heat and keep covered till ready to serve.

1 comment:

sheena said...

I really enjoy your post .. The procedures are so clear and easy to follow .. and also, I'm impressed with the pics you provided ,, really superb and mouthwatering indeed. thank you for sharing :)