Name: Mutton Kohlapuri recipe by Jyothi Varne at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 2
Ingredients: For dry masala - 1 cup Coriander seeds; 1 tbsp - Methi/Fenugreek seeds; 1 tbsp - White sesame seeds; 1/2 cup - Dry coconut grated; 1/2 tbsp - Poppy Seeds; 1 tbsp - Cumin/Jeera Seeds; 2 tbsp Whole peppercorns; 1tbsp Saunf; 4 Red Chillies Whole (smooth); 4 Red Chillies Whole (crumpled); For wet masala - 1 medium sliced Onion; 5-6 Sprigs of Coriander leaves; 5-6 Garlic Pods; 2 inch ginger; For Gravy - 250 Gms Mutton pieces; Juice of 1 lime; Turmeric powder - 1/2 tsp; Dry Masala Powder - 4 tbsp; Wet masala - use the entire qty of finely ground paste; 1 large onion - sliced; 1 large tomato - sliced; 1 tbsp - Curd; 3-4 Green cardamon; 4 cloves; 2 Bay Leaves; oil for cooking; Coriander leaves for garnish

ABOUT Mutton Kohlapuri RECIPE

Being in a typical Maharashtrian family, Sunday was always looked upon as a Non Veg bonanza day starting from breakfast to Lunch, dinner at times was skipped due to the heavy duty meal or was closed with a simple bone soup and some freshly baked bread, brought from a near by bakery. Typically, Kohlapuri food is high on spice and is heavy gravy based. Requires quite a bit up of prep work and patience. But trust me, if you have all the ingredients at hand and have an hour of free time with you. You can surely make a lip smacking Mutton Kohlapuri at your own home!!

Ingredients Serving: 2

For dry masala - 1 cup Coriander seeds
1 tbsp - Methi/Fenugreek seeds
1 tbsp - White sesame seeds
1/2 cup - Dry coconut grated
1/2 tbsp - Poppy Seeds
1 tbsp - Cumin/Jeera Seeds
2 tbsp Whole peppercorns
1tbsp Saunf
4 Red Chillies Whole (smooth)
4 Red Chillies Whole (crumpled)
For wet masala - 1 medium sliced Onion
5-6 Sprigs of Coriander leaves
5-6 Garlic Pods
2 inch ginger
For Gravy - 250 Gms Mutton pieces
Juice of 1 lime
Turmeric powder - 1/2 tsp
Dry Masala Powder - 4 tbsp
Wet masala - use the entire qty of finely ground paste
1 large onion - sliced
1 large tomato - sliced
1 tbsp - Curd
3-4 Green cardamon
4 cloves
2 Bay Leaves
oil for cooking
Coriander leaves for garnish

Instructions

Heat a wok on medium flame, add all the dry masala ingredients
Roast all the ingredients until the spices emit their flavors. This will probably take 4-5mins
Add the roasted spices to a grinding jar . Grind all the ingredients to a fine powder. You can store the powder upto a week in an air tight container
For the wet masala - Fry the onions to a light golden brown in little oil
Add the coriander leaves, ginger, garlic and fried onion into a grinding jar
Blend all the ingredients to a fine paste by adding little water
Now that you have both the Dry and Wet masala ready, lets start off by cooking the Gravy
Marinate the mutton pieces in lime juice, pinch of salt, curd and turmeric powder . For a min 1hr
Heat oil in a pressure cooker and add the whole spices - cloves, bayleaf, elaichi
Once the spices splutter, add the sliced onion and fry until they are translucent
Next add the tomatoes and cook until they turn mushy
Add the marinated mutton pieces once the tomatoes are cooked and the oil starts to separate. Cook the meat on medium flam for 5 mins
Next add the wet masala to the Mutton mixture and stir until it coats all the pieces . Cook till the raw masala smell disappears by stirring occasionally
Finally add salt, the dry kohlapuri masala powder and stir again. Check on the spice levels and adjust accordingly
Add one cup of water, basis the gravy consistency desired. Cook on low flame for 2-3 whistles
Garnish with Coriander leaves. Serve hot with Rice

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