कोल्हापुरी Mutton
Ingredients:
Mutton - 1/2 kg
Dry coconut (khopra) - 50 gms
Onions - 3 medium
Ginger Garlic paste - 1 tsp
Oil - 3 tbsp
Salt to taste
Turmeric powder- a pinch
Tomatoes - 2 ripe medium size
Sankeshwari red chilli powder - 2 tsp
Green Cardamom Powder - 1/2 tsp
Garam masala powder - 1 tsp
Method to prepare:
Cut the mutton into medium size pieces. Rub salt and turmeric powder on it. Cook the mutton in pressure cooker with sufficient water till mutton is almost cooked. Keep aside once its done.
Grate khopra and dry roast on a hot tawa till light golden brown. Make sure it does not burn.
Half of the onions should be taken for paste. So rest should be finely chopped.
Heat 1 tsp of oil in a kadai, deep fry sliced onions till golden brown. Drain them to a kitchen towel.
Once the onions are cool, grind it with roasted khopra into fine paste by adding little water.
Chop tomatoes into fine pieces. Keep them aside.
Heat rest of the oil in a pan. Add chopped onions, cook till golden brown.
Stir in ginger-garlic paste. Fry for few mins until the raw smell is gone.
Then add tomatoes and cook for five minutes.
Once the tomatoes are nicely cooked, add the Sankeshwari red chilli pw and khopra-onion paste. Cook on high heat till oil leaves the sides of the pan. You will know its well cooked when the oil starts coming out on the edges.
Add boiled mutton to the pan. Put it on high flame so that it starts boiling. Check for salt if its sufficient, else adjust to your taste.
Stir continuously till the gravy becomes thick. Once the mutton pieces are nicely coated with masala, sim it for a while till you get the correct thickness.
Sprinkle green cardamom powder and garam masala powder before taking it down.
Kolhapuri Mutton is ready!!!!!!!!