There are so many kinds of Mutton curry. This recipe hails from Maharastra and is a typical spicy curry from the region of Kolhapur.

Kolhapuri cusine is largely influenced by its landscape & crops. It consists of a mixed population - Marathis, Gujratis, Brahmins, Marwadis and Muslims.

To make this special dish, the curry paste is used with other ingredients like coconut, onion, red chilli powder and the mutton is submerged in a lot of water before pressure cooking. This results in a watery like gravy as rassa means watery or curry

Get this on Amazon
Triphal - [ Ссылка ]

Dagad Phool - [ Ссылка ]

Here are the ingredients and steps to make this recipe!
Mutton Kolhapuri - Tambda Rassa

Kolhapuri masala
1/2 cup fresh Coconut
1 cup Onion
2 cloves Garlic
1/2 tbsp Khus Khus or white Poppy seeds
2 Star Anise
2 Black Cardamom
5 Green Cardamoms
2 inches Cinnamon
1/2 tbsp black Mustard seeds
1 tbsp Triphal or Teppal 1 tbsp Cumin seeds
2 tbsps Sesame seeds
1 tbsp Fennel seeds
2 tbsps Coriander seeds
1 tsp Fenugreek seeds
2 Bay leaves
1 tsp Peppercorns
1 Javitri (outer covering of Mace)
1 tsp Dagad phool (Black Stone flower)
10 Cloves
25 gms regular Begde Chillies
25 gms Kashmiri or Shankeshwari Chillies
1 tsp Turmeric
1 tbsp Salt
1 tsp asafoetida or Hing

Mutton Kolhapuri
1 cup Coconut
1 cup Onion
1 tbsp Garlic
1 tbsp Ginger
1 tbsp Coriander
Juice of 1/2 lemon and grind
4 tbsps Oil
1 cup diced Onion
4 tbsps of the prepared Kohlapuri Masala
2 tbsps red Kashmiri Chilli powder
1 tsp Turmeric
Add in all the Mutton
1 tbsp Salt
3 cups Water
1/4 cup chopped Coriander

To prepare the Kolhapuri masala, roast the coconut, followed by the onion and remove
Add in all the spices, roast and remove
Add in the chillies, roast and remove
Grind together using water as required
Store this masala in the fridge or freezer if making ahead
Roast the coconut, followed by the onion and grind to a paste adding as much water as needed
Grind the ginger, garlic and coriander together with the lemon juice
In a pressure cooker, heat the oil and saute the diced onion
Add the ginger, garlic and coriander paste
Followed by 4 tbsps of the Kolhapuri masala
Add the chilli powder and turmeric
Add in all the mutton or lamb, add the salt and mix
Pour the water over the meat, close the lid and set the timer for 20 mins (or 4 whistles)
After the cook time is ready, open the lid and continue to boil the liquid till some of it evaporates
Add the coriander and serve

Bookmark the recipe on my blog - [ Ссылка ]

LET'S GET SOCIAL
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels

Equipment: I use a Canon 80 D & 70 D
[ Ссылка ]

Check out all the tools I use here
[ Ссылка ]

I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app - [ Ссылка ]

This video is part of a playlist: [ Ссылка ]

Music courtesy of Jingle Punks

свернуть