Kolhapuri Mutton Curry is an authentic delicacy of Maharashtra, a state in the western and central peninsular region of India. A lot of spices go in the making of the Kolhapuri curry, making it aromatic and flavoursome.
For the base:
- Oil- 2 tsp
- Cloves- 2
- Star anise- 1
- Dried bay leaves- 1
- Peppercorns- 1 tsp
- Cinnamon stick- 1 inch
- Dried red chillies- 3
- Coriander seeds- 1 tsp
- Cumin seeds- 1 tsp
- Fennel seeds- 1 tsp
- Desiccated coconut- ¼ cup
- Onions- 2, chopped
- Tomatoes- 3, chopped
For the curry:
- Mutton- 500 gms, cut in cubes
- Oil- 3 tbsp
- Lemon juice- 1 tbsp
- Ginger-garlic paste- 1 tbsp
- Onion- 1, sliced
- Red chilli powder- 1 tbsp
- Mutton masala powder- 2 tsp
- Turmeric powder- ¼ tsp
- Water- 500 ml
- Salt to taste
- Coriander leaves- a handful, finely chopped.
- STEP 1 Wash and marinate the mutton with half the ginger-garlic paste, lemon juice, and salt.
- STEP 2 In a pan, heat the oil and fry all the spices until they turn aromatic.
- STEP 3 Now add the chopped onions, tomatoes, and desiccated coconut and fry on a medium flame for about 5-8 minutes.
- STEP 4 Transfer the contents to a plate and let it cool.
- STEP 5 Once cooled down, grind the mixture into a thick fine paste.
- STEP 6 In a large pot, heat the oil and fry the sliced onions until golden brown.
- STEP 7 Add the marinated mutton, ginger garlic paste, salt, turmeric powder, chilli powder, water, and the paste to the pot, and fry until the raw aroma disappears.
- STEP 8 Add mutton masala powder and let it boil on a medium-low flame until the mutton is cooked well.
- STEP 9 Garnish with finely chopped coriander leaves.
- STEP 10 Tastes delicious when served hot with Indian bread or steamed rice.