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Kolhapur is famous for its spicy food, and so is the dish Maas Kolhapuri. This fiery dish is prepared from a variety of spices and the pungency is flared up by the use of red chillies. Maas Kolhapuri, when served with chapathis or rice, will make for a spicy treat that will make you run for water with every bite of its peppery piquancy.
|Serves||Preparation Time||Cooking Time|
15 – 20 min (30 min – Marination)
40 – 45 Minutes
- 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
Wash mutton with enough water.
Marinate mutton with ginger garlic paste, turmeric, salt and keep it aside for 25 – 30 minutes.
Grind poppy seeds, fennel seeds, coriander seeds, pepper, coconut and red chilli powder to form a smooth paste.
Pressure cook the marinated mutton for 20 – 25 minutes.
Heat oil in a pan. Add bay leaf, cinnamon, cardamom and cloves. Saute it well.
Add chopped onion and sauté until it turns golden in colour.
Next, add green chillies and tomato puree. Saute for 5 minutes.
Add coriander powder, kolhapuri masala, garam masala and saute.
Add ground paste and cook for 2 minutes.
Add cooked meat and cook for another 10 – 15 minutes.
Switch off the flame and garnish the curry with coriander leaves.
|Calories||404 K cal|