Spicy Mutton Kohlapuri: A Flavorful Maharashtrian Mutton Curry
3 hours
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About Spicy Mutton Kohlapuri: A Flavorful Maharashtrian Mutton Curry
Embark on a culinary adventure to Maharashtra with this authentic Mutton Kolhapuri! Imagine tender mutton melting in your mouth, enveloped in a fiery, aromatic gravy that bursts with flavor.This dish is a symphony of spices, from the warmth of roasted coriander and fenugreek to the nutty notes of sesame and coconut. Each bite offers a complex and unforgettable taste experience.Perfect for a special occasion or a cozy weekend feast, this Mutton Kolhapuri is guaranteed to impress your guests and leave them craving more.
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Recipe Time & More
Prep2 hours
Cook1 hour
Total3 hours
Ingredients
Dry Masala
- 1 cup Coriander Seeds
- 1 tbsp Fenugreek Seeds methi dana
- 1 tbsp Sesame Seeds white
- ½ cup Coconut dry, grated
- ½ tbsp Poppy Seeds
- 1 tbsp Cumin Seeds
- 2 tbsp Peppercorns whole
- 1 tbsp Fennel Seeds saunf
- 4 Smooth Chillies red, whole
- 4 Crumpled Chillies red, whole
Wet Masala
- 1 Onion, medium, sliced
- 5-6 sprigs Coriander Leaves dhania
- 5-6 clove Garlic
- 2 in Ginger
Mutton Kohlapuri Ingredients
- 250 gm Mutton cut into pieces
- 1 Lime juiced
- ½ tsp Turmeric Powder haldi
- 1 Large Onion, sliced
- 1 Large Tomato, sliced
- 1 tbsp Yogurt curd
- 3-4 Cardamom Pods green
- 4 Cloves
- 2 Bay Leaves
- Oil for cooking
- Salt to taste
- Coriander Leaves for garnish
- 1 cup Water
Instructions
- In a wok or large skillet over medium heat, combine all the dry masala ingredients. Dry roast the spices, stirring constantly, until fragrant and slightly darkened. This toasting process deepens their flavor and is key to creating a complex base for the curry.
- Once roasted, transfer the spices to a grinder or spice mill. Grind to a fine powder and set aside.
- In the same wok, heat a little oil over medium heat. Add the sliced onion and sauté until translucent and lightly golden.
- Transfer the sautéed onion, coriander leaves, garlic, and ginger to a grinder. Add a little water and blend to a smooth paste. Set aside.
- Marinate the mutton pieces with lime juice, a pinch of salt, yogurt, and turmeric powder. Allow to marinate for at least 1 hour. This tenderizes the mutton and infuses it with flavor.
- In a pressure cooker, heat oil over medium heat. Add the cardamom pods, cloves, and bay leaves. Sauté until fragrant.
- Add the sliced onion and sauté until translucent. Then, add the sliced tomatoes and cook until they soften and break down.
- Add the marinated mutton to the pressure cooker. Cook for about 5 minutes, stirring occasionally, until the mutton is lightly browned.
- Stir in the wet masala paste. Cook, stirring occasionally, until the raw smell of the masala disappears.
- Add salt and the dry Kohlapuri masala powder. Stir well to combine. Taste and adjust seasonings as needed.
- Add one cup of water. For a thicker gravy, use less water. Close the pressure cooker and cook on low heat for 2-3 whistles, or until the mutton is tender.
- Once the pressure releases naturally, open the cooker. Garnish with fresh coriander leaves.
- Serve hot with plain rice or rotis.
Recipe Notes
Good To Know
- For an extra depth of flavor, toast the coconut, sesame, poppy, and fenugreek seeds separately until golden and aromatic before grinding. This prevents bitterness from the fenugreek and enhances the nutty notes of the masala.
- If you prefer a less oily curry but still want a rich mouthfeel, skim off excess fat after simmering the mutton, then stir in a couple of tablespoons of thick coconut cream just before serving.
- To achieve authentic Kohlapuri heat and color, use a mix of Byadgi and Kashmiri red chilies in your masala—Byadgi for heat and Kashmiri for a vibrant red hue without overwhelming spiciness.
- Leftover gravy makes a fantastic base for Maharashtrian-style bone soup (payaa soup)—just add water, simmer with a few fresh mutton bones, and serve with crusty bread for a comforting meal the next day.
Expert Tips
- Marinate the mutton overnight for maximum flavor penetration. A longer marinating time allows the spices to meld and tenderize the meat.
- Adjust the spice level to your preference by adding more or fewer chilies to the masala. Taste and adjust as needed.
- For a smoother gravy, blend a portion of the cooked onion-tomato mixture before adding it back to the pot. This creates a velvety texture.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to loosen the gravy.
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Recipe Nutrition
Calories: 291kcalCarbohydrates: 13gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gFiber: 3gSugar: 4g
Jyothi Varne
Articles: 31
4 Comments
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I’m eager to make this recipe!
This looks delightful! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
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\”