Mutton Kohlapuri
14 July, 2015
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._x000D_
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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!!_x000D_
And this one is surely for the ongoing recipe contest as well 🙂
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Ingredients
- 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
- 1 tbsp 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
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Instructions
- Ensure that you have all the dry spices ready and seggregated
- The first step is to create a dry masala powder - use this powder to make curries with any of the red meats
- Ingredients for the dry masala are _x000D_ 1 cup Coriander seeds_x000D_ 1 tbsp - Methi/Fenugreek seeds_x000D_ 1 tbsp - White sesame seeds_x000D_ 1/2 cup - Dry coconut grated_x000D_ 1/2 tbsp - Poppy Seeds_x000D_ 1 tbsp - Cumin/Jeera Seeds _x000D_ 2 tbsp Whole peppercorns_x000D_ 1tbsp Saunf_x000D_ 4 Red Chillies Whole (smooth)_x000D_ 4 Red Chillies Whole (crumpled)
- Heat a wok on medium flame, add all the dry masala ingredients
- Dry Roast all the ingredients until the spices emit their flavors. This will probably take 4-5mins
- Add the roasted spices to a grinding jar
- Grind it to a fine powder and set aside
- INGREDIENTS FOR WET MASALA_x000D_ _x000D_ This masala is enough for 250gms of Mutton, increase the onion and garlic qty basis the mutton used_x000D_ _x000D_ 1 medium sliced Onion_x000D_ 5-6 Sprigs of Coriander leaves_x000D_ 5-6 Garlic Pods_x000D_ 2 Inch Ginger
- Fry the onions to a light golden brown in little oil
- Add the coriander leaves, ginger, garlic and fried onion into a grinding jar
- Blend all the ingredients to a fine paste by adding little water
- Now that you have both the Dry and Wet masala ready, lets start off by cooking the Gravy
- Ingredients for the gravy _x000D_ 250 Gms Mutton pieces_x000D_ Juice of 1 lime_x000D_ Turmeric powder - 1/2 tsp_x000D_ Dry Masala Powder - 7 tbsp_x000D_ Wet masala - use the entire fine paste_x000D_ 1 large onion - sliced_x000D_ 1 large tomato - sliced_x000D_ 1 tbsp - Curd _x000D_ 3-4 Green cardamon_x000D_ 4 Cloves_x000D_ 2 Bay leaves_x000D_ Oil for cooking_x000D_ Coriander leaves for garnish
- Marinate the mutton pieces in lime juice, pinch of salt, curd and turmeric powder . For a min 1hr
- Heat oil in a pressure cooker and add the whole spices
- Once the spices splutter, add the sliced onion and fry until they are translucent
- Next add the tomatoes and cook until they turn mushy
- 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
- 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
- Finally add salt, the dry kohlapuri masala powder and stir again. Check on the spice levels and adjust accordingly
- Add one cup of water, basis the gravy consistency desired. Cook on low flame for 2-3 whistles
- Garnish with Coriander leaves
- Serve hot with plain rice/rotis
Responses
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\”