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
Build a full meal around Kolhapuri Mutton
Get a matched combo of sides and accents
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 | Onion , finely chopped |
|
1 cup | Tomato , 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 | Cilantro , chopped |
|
1 | Salt , to taste |
Instructions
- 1 Heat oil in a pressure cooker over medium heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and sauté for another minute.
- 4 Add the chopped tomatoes and cook until they soften.
- 5 Mix in the turmeric powder, red chili powder, and coriander powder.
- 6 Add the mutton pieces and sauté until they are browned on all sides.
- 7 Stir in the Kolhapuri masala and salt, mixing well to coat the mutton.
- 8 Pour in the water and bring the mixture to a boil.
- 9 Close the pressure cooker and cook for about 20 minutes on medium heat or until the mutton is tender.
- 10 Allow the pressure to release naturally before opening the cooker.
- 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.