Kolhapuri Sukka Mutton

Ingredients                 

• 750 grams mutton (leg or shoulder), cut into 1½ inch pieces on the bone, boiled with salt and turmeric
• 5 tablespoons oil                  
• 2 medium onions, sliced
• ¾ cup grated dried coconut                    
• 2 medium onions, finely chopped                              
• 1½ tablespoons ginger-garlic paste                               
• 3 medium tomatoes, chopped 
• Salt to taste                          
• 2 teaspoons Sankeshwari red chilli powder     
• ¾ teaspoon garam masala powder                                
• ¼ teaspoon green cardamom powder    
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish              

 Method 

1. Heat 2 tablespoons oil in a pan, add sliced onion and sauté till golden brown.
2. Add dried coconut, mix and continue to sauté till it turns golden, stirring continuously to ensure that it does not burn. Take the pan off the heat and allow to cool slightly. 
3. Transfer the sautéed mixture into a grinder jar, add 1 cup water and grind to a fine paste. 
4. Heat remaining oil in a kadai, add chopped onion and sauté till golden brown.
5. Add ginger-garlic paste, mix and saute for 1 minute. Add tomatoes and salt and mix well. Cover and cook for 5 minutes or till tomatoes turn soft and pulpy. 
6. Add Sankeshwari red chilli powder and mix well. Add dried coconut-onion paste, mix well, cover and cook on medium heat till oil separates. 
7. Add boiled mutton and mix well. Add salt, garam masala powder and green cardamom powder and mix well. 
8. Add coriander leaves, mix, cover and cook for 5-6 minutes or till the consistency of the gravy is thick and mutton pieces are nicely coated with masala.
9. Switch the heat off, transfer into a serving bowl, serve hot garnished with coriander sprigs.