मटण कोल्हापुरी | Authentic Mutton Kolhapuri

Prep time 10 min	Cooking time 60 min
Cousine / Course Indian-Nonveg	Servings 4-5

Ingredients – Cooking Mutton

• तेल / Oil – 1 tsp
• मटन / Mutton – 1 kg / 2 pounds
• दही / curd – 2 tbsp
• मीठ / नमक / Salt – as per taste
• अदरक /Ginger – 1 inch
• लसुन / लेहसुन / Garlic – 10-12 cloves
• मिरची / Green chili paste- 3-4 pieces
• कोथंबीर / धनिया / Coriander
• कांदा / प्याज / Onion – 1 cut
• हळद / हल्दी / Turmeric – 1 tsp
• पाणी / Water – 2 cups

Cooking Mutton

1. Wash Mutton throughly
2. Marinate mutton with curd and salt to taste, set aside for 10-15 min
3. In grinding jar add ginger, garlic, green chilies, coriander and make fine paste
4. Heat cooker on medium heat
5. Add oil and onion mix well cook for 1-2 min
6. Add green paste sautés again for 1-2 min
7. Add Turmeric and mutton mix well cover and cook for 5-6 min, mix well and cover again, cook for 5-6 min more
8. Add 2-3 cups water mix well, close cooker lid and pressure cook mutton for 5-6 whistles, turn of heat
9. Set aside cooked mutton

Ingredients – Masala

• तेल / Oil – 2 tsp
• खोब्र / नािरयल / Dry Coconut sliced -1 cup
• कांदा / प्याज / Onion – 2 chopped
• धने / धनिया / Coriander powder – 1 tbsp
• तीळ / तील / Sesame seeds – 1 tbsp
• खसखस / Poppy seeds – 1 tsp
• काजू / Cashew soaked -10-12

Making Masala

1. Heat pan on low to medium
2. Add 1 tbsp oil, add coconut slices, roast till golden brown, set aside
3. Add 1 tbsp oil, add onion, roast till dark brow, set aside
4. Add coriander seeds roast till aromatic and light brown in color, set aside
5. Add seasame seeds to pan, roast for about 30 sec, set aside
6. Add poppy seeds to pan, roast for about 30 sec, set aside
7. Take grinding jar, add all roasted masala, add soaked cashews, grind to fine paste,
8. Set aside grind masala paste

Ingredients – Curry

• तेल / Oil – tsp
• Prepared Masala Paste
• टमाटर / Tomato puree – 1/2 cup
• तिखट / लाल मिर्च / Chilli powder – 3 tsp
• गरम मसाला / Garam Masala – 1 tsp
• Cooked Mutton

Making Curry

1. Heat deep pot on medium heat
2. Add oil, once oil heats add grind masala paste, roast it till oil separates, make sure masala will not burn to the bottom.
3. Add tomato puree, mix well, cook again till oil separates
4. Add chili powder, garam masala powder, mis well, cook till oil separates, use little water if the masala is dry
5. Add cooked Mutton to the pan, mix well, add water to adjust gravy consistency
6. Bring curry to boil
7. Simmer for 2-3 min till oil rises to top
8. Spicy Mutton Kolhapuri is ready! Garnish with coriander!

Tips

1. Adjust whistles per Mutton type
2. Make fine masala paste for smooth gravy
3. Soak cashews in hot water for 20 min before grinding
4. Cooking Masala well till oil separation. This is important step for nice flavor

How to serve

1. Serve hot
2. Serve with roti, rice, chapati, bhakari