Kolhapuri Mutton
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| Ingredients |
- 1 kg Mutton
- 5 medium Onions
- 250 grams Tomatoes
- 100 grams Coconut (dried)
- 1/2 teaspoon Turmeric powder
- 2 teaspoon Red chilli powder
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- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Garam masala
- 1/2 teaspoon elaichi powder
- Oil
- Salt (As per taste)
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| Method |
Wash and clean mutton. Cut into 1.5 inch sized pieces. Peel the onions. Slice half the onions and chop the remaining finely. Grate the khopra (dry coconut) and roast it on a hot tawa (griddle) till it turns golden brown. Stir constantly to avoid burning. Wash and finely chop the tomatoes.
Heat oil in a deep bottomed pan and deep fry the sliced onions till they are golden brown. Set aside to cool. Grind the fried onions and the roasted coconut with a little water to form a smooth paste. Rub salt and turmeric powder on the mutton pieces and pressure cook with 2-3 cups of water till the mutton is tender.
Heat 4 tbsp of oil in a thick bottomed pan, add the chopped onions. Fry till golden brown. Add the ginger garlic paste, saute till light brown. Add the chopped tomatoes. Cook till the tomatoes are tender. Add the red chilli powder and the fried onion-coconut paste. Saute till the oil leaves the sides of the pan. Add the boiled mutton and salt. Stir constantly and cook for about 10 minutes. Add a little water if required. Cook till the gravy is thick and the mutton pieces are evenly coated with the masala. Sprinkle the cardamom powder and the garam masala. Simmer for 1-2 minutes.
Garnish with chopped coriander and grated coriander. Serve with chapatis or steamed rice.
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Other Details |
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Serves: 6
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Time: 55 mins.
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Category: Main Course | State: Maharashtra | Submitted by: System
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