Here’s the post on my much ‘wanted to try’ recipe. Ever since I came across this featured by Sanjeev Kapoor, I had wanted to try and participating in RCI : Maharashtrian Cuisine was just an excuse for me to try my hand at this.
After much anticipation I got down getting all the ingredients ready. It hardly took much of cooking time, as I pressure cooked the mutton. Getting the other items ready was done in jiffy. Final verdict was great my Dad like it a lot. Hubby dear said he would’ve preferred it to be little more hot.
Another humour line on this was, Dad wanted to know the name of the recipe, when I said its called ‘Kolhapuri Sukka Mutton’, he asked ‘where is it Sukka? its a gravy dish!’ So I said ‘Ok Dad, I will call it plain Kolhapuri Mutton. In the end I had to strip the sukka out of the name and here am I presenting to you just Kolhapuri Mutton.
Hope you like it!
Serves : 4
Preparation time : 15 mins
Cooking Time : 15 mins
Cuisine : Maharashtrian
- 1/2 kg – Mutton
- 50 gm – Dry Coconut (Khopra)
- 3 medium – Onions
- 1 tsp – Ginger Garlic Paste
- 3 tbsp – Cooking Oil
- Salt to taste
- Turmeric Powder a pinch
- 2 medium – Tomatoes ripe
- 2 tsp – Sankeshwari Red Chilli Powder
- 1/2 tsp – Green Cardamom Powder
- 1 tsp – Garam Masala Powder
Method to prepare:
- Cut the mutton into medium size pieces. Rub salt and turmeric powder on it. Cook the mutton in pressure cooker with sufficient water till mutton is almost cooked. Keep aside once its done.
- Grate khopra and dry roast on a hot tawa till light golden brown. Make sure it does not burn.
- Half of the onions should be taken for paste. So rest should be finely chopped.
- Heat 1 tsp of cooking oil in a kadai, deep fry sliced onions till golden brown. Drain them to a kitchen towel.
- Once the onions are cool, grind it with roasted khopra into fine paste by adding little water.
- Chop tomatoes into fine pieces. Keep them aside.
- Heat rest of the oil in a pan. Add chopped onions, cook till golden brown.
- Stir in ginger-garlic paste. Fry for few mins until the raw smell is gone.
- Then add tomatoes and cook for five minutes.
- Once the tomatoes are nicely cooked, add the Sankeshwari red chilli powder and khopra-onion paste. Cook on high heat till oil leaves the sides of the pan. You will know its well cooked when the oil starts coming out on the edges.
- Add boiled mutton to the pan. Put it on high flame so that it starts boiling. Check for salt if its sufficient, else adjust to your taste.
- Stir continuously till the gravy becomes thick. Once the mutton pieces are nicely coated with masala, sim it for a while till you get the correct thickness.
- Sprinkle green cardamom powder and garam masala powder before taking it down. I used whole cardamom and that gave a sweet taste. If you prefer it really hot I think we can just add 1 whole cardamom.
- Kolhapuri Mutton is ready!
- Serve hot it with Masala bath.
This is another entry for RCI : Maharashtrian Cuisine
I should thank Nupur for hosting such a lovely event which has given me an opportunity to try out Maharashtrian recipes. This is a great theme. I am sure hosting such events are extremely exciting not to mention the hard work involved.
Kudos to all you guys for hosting such events. I hope sometime in future I will able to host one such one… 🙂