How to make Kolhapuri Sukha Mutton -

This dry mutton dish is a delicacy from Kolhapur.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton On The Bone, Kolhapuri Masala

Cuisine : Maharashtrian

Course : Main Course Mutton

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For more recipes related to Kolhapuri Sukha Mutton checkout Mutton Curry, Mansaf, Mutton Mirch Korma. You can also find more Main Course Mutton recipes like Keema fry, Lasagna Cupcake, Chana Mutton, Keema Par Eeda.

Kolhapuri Sukha Mutton

Kolhapuri Sukha Mutton Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Sukha Mutton Recipe

  • Mutton On The Bone cut into 1 inch pieces on the bone 1 kilogram

  • Kolhapuri Masala 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Green chillies slit 2

  • Garlic cloves 10-12

  • Ginger chopped 1 inch

  • Black peppercorns 4-6

  • Cloves 3-4

  • Cinnamon 1 inch

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Oil 4 tablespoons

  • Onions chopped 3 medium

  • Star anise 1

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Blade mace 1/2

  • Sesame seeds (til) 1 teaspoon

  • Stone flower (dagad phool) 1 gram

  • Poppy seeds (khuskhus) 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Scraped fresh coconut 1 cup

  • Bay leaf 1

  • Dried coconut slices 1/2 cup

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

Method

Step 1

Grind coriander leaves, green chillies, five to six garlic cloves, half the ginger, two to three peppercorns, cloves and half inch cinnamon with a little water into a fine paste.

Step 2

Place mutton pieces in a bowl, add ground paste, salt, half teaspoon turmeric powder and mix well. Set aside to marinate for two hours in the refrigerator.

Step 3

Heat one tablespoon oil in a large non-stick pan. Add one chopped onion and sauté till it turns translucent.

Step 4

Add the marinated mutton and sauté on high heat. Add two cups of water, mix and simmer for forty-five minutes. Strain the stock and set aside.

Step 5

Heat one tablespoon oil in another non-stick pan. Add the remaining cinnamon, remaining peppercorns, star anise, coriander seeds, cumin seeds, cloves, mace, sesame seeds, stone flower, poppy seeds and fennel seeds. Mix well and add one chopped onion. Mix and sauté till the onion turns translucent.

Step 6

Add coconut, mix and sauté on low heat till it turns light brown.

Step 7

Add bay leaf and mix. Add dried coconut, mix and sauté for two to three minutes. Remove from heat and cool down the mixture to room temperature.

Step 8

Heat remaining oil in a pressure cooker. Add remaining garlic cloves, mix and sauté.

Step 9

Add remaining onions and sauté till they turn light brown.

Step 10

Grind cooled coconut mixture into a thick and fine paste with little water.

Step 11

Add ground coconut paste to the cooker, mix and sauté for one to two minutes.

Step 12

Add remaining turmeric powder, garam masala powder, Kolhapuri masala, red chilli powder and salt and mix well.

Step 13

Add mutton pieces and mix well. Add half cup of strained stock and mix. Cover and cook on low heat for four to five minutes or till the mixture becomes dry.

Step 14

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.