Kolhapuri Sukka Mutton

Ingredients list for Kolhapuri Sukka Mutton

• 1 kilogram Mutton leg 1 1/2 inch pieces on the bone
• 100 grams Dried Coconut grated
• 5 medium Onions
• 3 tablespoons Oil
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 4 medium Tomatoes chopped
• 2 teaspoons Sankeshwari red chilli powder
• 1/2 teaspoon Green cardamom powder
• 1 teaspoon Garam masala powder

Method

1. Grate dry coconut and dry roast on a hot tawa till light golden brown, stirring continuously to ensure that it does not burn. Slice half the onions and chop the rest.
2. Heat sufficient oil in a kadai and deep fry sliced onions till golden brown. Drain and plate on an absorbent paper and cool.
3. Grind them with roasted khopra and a little war water, to a fine paste. Rub salt and turmeric powder on mutton pieces.
4. Pressure cook with two and half cups of water for four to five whistles or till mutton is almost cooked. Heat three tablespoons of oil in a thick-bottomed pan. Add chopped onions, cook till golden brown.
5. Stir in ginger paste and garlic paste and sauté for a minute. Add tomatoes and sauté for five minutes. Add Sankeshwari red chilli powder and dry coconut-onion paste. Cook on high heat till oil leaves the masala.
6. Add boiled mutton and salt. Stir continuously and cook further for ten minutes till the consistency of the gravy is thick and mutton pieces are nicely coated with masala.
7. Sprinkle green cardamom powder and garam masala powder and serve hot.

Nutrition Info