Friday, 6 December 2013

Kolhapuri Sukka Mutton

Kolhapuri Sukka Mutton is a spicy dry mutton dish-not only famous among Kolhapuri Maharashtrians, but everywhere..
During my MBBS days in Kolhapur, I learned it from one of my Kolhapuri Maharashtrian friends' Mom...
What I learned that they use white sessame seed paste in this dish which is missing in Sanjeev Kapoor's recipe...
The other thing they use is sankeshwari red chilli which is easily available in Maharashtra & other places..
Though,I used sesame paste  & normal Everest's red chilli powder here...


Mutton,on the bone:1 kg

Dry coconut (khopra),grated:100 gm

Onion:5, medium

Mustard Oil:3 tbsp + to deep fry

Salt  to taste

Turmeric powder:1/2 tsp

Ginger paste  1 tbsp

Garlic paste  1 tbsp

Tomatoes,chopped:4, medium

Sankeshwari red chilli powder/other red chilli powder:2 tsp

Green cardamom powder:1/2 tsp

Garam masala powder:1 tsp
White sessame seed:1 tsp


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.
Heat sufficient oil in a kadai and deep fry sliced onions till golden brown.
Drain and plate on an absorbent paper and cool.
Grind them with roasted khopra,white sesame seeds and a little warm water, to a fine paste.
Rub salt and turmeric powder on mutton pieces.

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.
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.
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.
Sprinkle green cardamom powder,white sesame whole and garam masala powder.
Serve hot.


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