Recipe : Mutton Kolhapuri

 

Mutton Kolhapuri

Mutton Kolhapuri (Goat/Lamb meat) is a traditional Maharashtrian non vegetarian Cuisine originated at City Kolhapur, of southern India. It is famous because of its spicy, testy, Dry mutton(Sukka mutton) and delicious lip smacking curry (Rassa Mutton). Mutton curry is generally hot spicy and red in color.  

Safety: This preparation required use of LPG Flame stove, Domestic Electric Grinder, Kitchen Chopper. Improper user of above may cause harm like fire, shock or cut. Please be careful using the same.

Ingredient for 5 portions.

Ingredient Name	Measurement	Quantity
Goat \Lamb meat	KG	1 K
Dry coconut	Grams	150
Onions medium size	Unit	5
Ginger 1 1/2 inch pieces	Unit	1
Garlic Medium size having minimum 15 cloves.	Number	2
Groundnut or Sunflower Oil	tablespoon	3
Salt	Teaspoon	4
Turmeric powder	Teaspoon	1/2
Kolhapuri Chutany chilli mix powder  #	Teaspoon	2
Coriender leaves	Number	12

# The Kolhapuri Cutany is a premix of Red Chilli, Salt, Dry Coconut ,Garlic, Ginger Root, seeds of Coriander, Cumin, Fenugreek, Sesame, Fennel, Poppy , Carraway, Black Cardamoms, Bay Leaves, Mace Blades, Lichen,  etc.

1. Mutton Boiling.

1. Wash the mutton with clean water. Cut Mutton pieces, Size should not bigger than one and half inch.
2. Add one table spoon Oil in the pressure cooker.
3. After heating of oil, Add the mutton pieces, add half teaspoon turmeric and two teaspoon salt.
4. Fry till mix till it becomes yellowish white
5. Add 6 cups of water and close the lid of pressure cooker.
6. Keep the cooker on medium flame for 10 minutes or till the pressure cooker makes 5 Whistles.
7. The cooking of mutton will be vary on the variety of mutton (Goat / Lamb) and pressure cooker type. Please be careful about the cooking.
8. After cooking keep the cooked mutton and stock in separate utensils

Photo

2. Making of Gravy.

1. Peel off the onion covers and slice them in to sliced chops.
2. Peel, and wash and make the chops of ginger
3. Peel the garlic into cloves.
4. Clean the coriander leaves and cop in small piece
5. Heat one tablespoon oil in a frying Pan and deep fry sliced onions till it becomes golden brown. Keep the fried onion in a plate.
6. Grate dry coconut and dry roast on a pan till it becomes light golden brown. Ensure that it does not burn.
7. Mix fried onions, roasted coconut, ginger, garlic & coriander.  Add one cup warm water.
8. Grind the above mixture in grinder till it become paste.
9. The gravy mix is ready to use.

3. Dry Mutton Sukka Mutton Preparation.

1. Heat One table spoon oil in big size utensil to accommodate the 1 KG Mutton.
2. Add ¾ of the gravy mix in the frying pan
3. Add 1 table spoon of Kolhapuri Cutany (chilly mix) and one teaspoon salt
4. Fry for two minutes
5. Add the cooked mutton in the gravy mix and fry for two minutes.
6. Close the utensil with lid for five minutes.
7. The Dry Mutton is ready for serve.

4. Curry Mutton Rassa Mutton Preparation.

1. Heat one table spoon oil in utensil.
2. Add ¼ of the gravy mix in the frying pan
3. Add 1 table spoon of Kolhapuri Cuttany (chilly mix) and one teaspoon salt
4. Fry for two minutes
5. Add the cooked mutton stock in the gravy mix. Boil it for 5 minutes
6. The Curry Mutton Rassa Mutton is ready for serve.

Serving.

The dry mutton and Mutton curry can be served with a Indian breads (Chapati, Roti, Bhakari) and Rice

Mutton Kolhapuri - My assignment at Technical communication Class.