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Mutton Kohlapuri

Mutton Kohlapuri
Mutton Kohlapuri
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeHomestyle Cooking, Indian
  • Good for Lunch , Dinner
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About this recipe

Being in a typical Maharashtrian family, Sunday was always looked upon as a Non Veg bonanza day starting from breakfast to Lunch, dinner at times was skipped due to the heavy duty meal or was closed with a simple bone soup and some freshly baked bread, brought from a near by bakery. Typically, Kohlapuri food is high on spice and is heavy gravy based. Requires quite a bit up of prep work and patience. But trust me, if you have all the ingredients at hand and have an hour of free time with you. You can surely make a lip smacking Mutton Kohlapuri at your own home!! And this one is surely for the ongoing recipe contest as well :)

Ingredients for Mutton Kohlapuri

  • 1 cup Coriander seeds
  • 1 tbsp - Methi/Fenugreek seeds
  • 1 tbsp - White sesame seeds
  • 1/2 cup - Dry coconut grated
  • 1/2 tbsp - Poppy Seeds
  • 1 tbsp - Cumin/Jeera Seeds
  • 2 tbsp Whole peppercorn
  • 1tbsp Saunf
  • 4 Red Chillies Whole (smooth)
  • 4 Red Chillies Whole (crumpled)
  • 1 medium sliced Onion
  • 5-6 Sprigs of Coriander leaves
  • 5-6 Garlic Pods
  • 2 Inch Ginger
  • 250 Gms Mutton pieces
  • Juice of 1 lime
  • Turmeric powder - 1/2 tsp
  • 1 large onion - sliced
  • 1 large tomato - sliced
  • 1 tbsp - Curd
  • 3-4 Green cardamon
  • 4 Cloves
  • 2 Bay leaves
  • Oil for cooking

How to cook Mutton Kohlapuri

  1. Ensure that you have all the dry spices ready and seggregated
  2. The first step is to create a dry masala powder - use this powder to make curries with any of the red meats
  3. Ingredients for the dry masala are 1 cup Coriander seeds 1 tbsp - Methi/Fenugreek seeds 1 tbsp - White sesame seeds 1/2 cup - Dry coconut grated 1/2 tbsp - Poppy Seeds 1 tbsp - Cumin/Jeera Seeds 2 tbsp Whole peppercorns 1tbsp Saunf 4 Red Chillies Whole (smooth) 4 Red Chillies Whole (crumpled)
    Mutton Kohlapuri
  4. Heat a wok on medium flame, add all the dry masala ingredients
  5. Dry Roast all the ingredients until the spices emit their flavors. This will probably take 4-5mins
    Mutton Kohlapuri
  6. Add the roasted spices to a grinding jar
    Mutton Kohlapuri
  7. Grind it to a fine powder and set aside
    Mutton Kohlapuri
  8. INGREDIENTS FOR WET MASALA This masala is enough for 250gms of Mutton, increase the onion and garlic qty basis the mutton used 1 medium sliced Onion 5-6 Sprigs of Coriander leaves 5-6 Garlic Pods 2 Inch Ginger
  9. Fry the onions to a light golden brown in little oil
  10. Add the coriander leaves, ginger, garlic and fried onion into a grinding jar
    Mutton Kohlapuri
  11. Blend all the ingredients to a fine paste by adding little water
    Mutton Kohlapuri
  12. Now that you have both the Dry and Wet masala ready, lets start off by cooking the Gravy
  13. Ingredients for the gravy 250 Gms Mutton pieces Juice of 1 lime Turmeric powder - 1/2 tsp Dry Masala Powder - 7 tbsp Wet masala - use the entire fine paste 1 large onion - sliced 1 large tomato - sliced 1 tbsp - Curd 3-4 Green cardamon 4 Cloves 2 Bay leaves Oil for cooking Coriander leaves for garnish
  14. Marinate the mutton pieces in lime juice, pinch of salt, curd and turmeric powder . For a min 1hr
  15. Heat oil in a pressure cooker and add the whole spices
  16. Once the spices splutter, add the sliced onion and fry until they are translucent
    Mutton Kohlapuri
  17. Next add the tomatoes and cook until they turn mushy
  18. Add the marinated mutton pieces once the tomatoes are cooked and the oil starts to separate. Cook the meat on medium flam for 5 mins
    Mutton Kohlapuri
  19. Next add the wet masala to the Mutton mixture and stir until it coats all the pieces . Cook till the raw masala smell disappears by stirring occasionally
    Mutton Kohlapuri
  20. Finally add salt, the dry kohlapuri masala powder and stir again. Check on the spice levels and adjust accordingly
  21. Add one cup of water, basis the gravy consistency desired. Cook on low flame for 2-3 whistles
  22. Garnish with Coriander leaves
  23. Serve hot with plain rice/rotis
  • Tastes:  Spicy gravy that goes well with rotis |
  • Reference Url:  Click To Visit
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Feedback from ITC Head Chef Rahul Shrivastava (Plattershare Recipe Contest July 2015 panelist) \"Super Thumps up. Every step is clearly captured. Can be easily replicated in any kitchen if such elaborate effort is being taken to create and explain the procedures\"