Maas Kolhapuri

• 1 kg mutton, cut into small pieces
• 3 onions, chopped
• 2 tomatoes, pureed
• 1 tbsp ginger garlic paste
• 2 tbsp red chilli powder
• 2 green chillies, chopped
• 1/2 cup dry coconut, grated
• 1 tsp poppy seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 4-5 black peppercorns
• 2 tbsp coriander leaves, chopped
• 3 tbsp oil
• 1 bay leaf
• 1 tsp garam masala
• 1 tbsp kolhapuri masala
• 2 tbsp coriander powder
• 1 tsp turmeric powder
• 1 inch cinnamon
• 2-3 cloves
• 1-2 cardamom
• Salt to taste

Method

Step 1

Wash mutton with enough water.

Step 2

Marinate mutton with ginger garlic paste, turmeric, salt and keep it aside for 25 – 30 minutes.

Step 3

Grind poppy seeds, fennel seeds, coriander seeds, pepper, coconut and red chilli powder to form a smooth paste.

Step 4

Pressure cook the marinated mutton for 20 – 25 minutes.

Step 5

Heat oil in a pan. Add bay leaf, cinnamon, cardamom and cloves. Saute it well.

Step 6

Add chopped onion and sauté until it turns golden in colour.

Step 7

Next, add green chillies and tomato puree. Saute for 5 minutes.

Step 8

Add coriander powder, kolhapuri masala, garam masala and saute.

Step 9

Add ground paste and cook for 2 minutes.

Step 10

Add cooked meat and cook for another 10 – 15 minutes.

Step 11

Switch off the flame and garnish the curry with coriander leaves.

Nutritional Information

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