Kolhapuri Mutton

Kolhapuri Mutton

Kolhapuri Mutton

Mutton pieces cooked dry (sukha) with the signature Kolhapuri masala — a freshly ground paste of roasted dried chillies, coriander seeds, stone flower, and kalpasi — until the meat is coated in a thick, clinging, dark-red spice crust. The preparation relies on generous fat-rendering rather than gravy, making it bold and dry rather than saucy.

Cuisines

Kolhapuri

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

500 grams mutton, bone-in pieces
2 tablespoons oil
2 cups water
1 cup onions, finely chopped
1 cup tomatoes, finely chopped
2 tablespoons Kolhapuri masala
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
2 tablespoons fresh coriander leaves, chopped
1 salt to taste

Instructions

  1. 1 Heat oil in a pressure cooker over medium heat.
  2. 2 Add the chopped onions and sauté until golden brown.
  3. 3 Stir in the ginger-garlic paste and sauté for another minute.
  4. 4 Add the chopped tomatoes and cook until they soften.
  5. 5 Mix in the turmeric powder, red chili powder, and coriander powder.
  6. 6 Add the mutton pieces and sauté until they are browned on all sides.
  7. 7 Stir in the Kolhapuri masala and salt, mixing well to coat the mutton.
  8. 8 Pour in the water and bring the mixture to a boil.
  9. 9 Close the pressure cooker and cook for about 20 minutes on medium heat or until the mutton is tender.
  10. 10 Allow the pressure to release naturally before opening the cooker.
  11. 11 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic taste, prepare your own Kolhapuri masala by roasting and grinding whole spices.