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Maas Kohlapuri (Kohlapuri Mutton)

maas kohlapuri

Mass Kohlapuri, another feather in the cap of Indian non-vegetarian dishes. As with almost all Indian recipes, Mass Kohlapuri, literally translated as Meat of Kolhapur is also seasoned with plenty of spices and ignited by red and green chillies. A delicious regional delicacy it is usually consumed with chapatis. Served hot the dish is fully capable of delighting the guests.

Ingredients

  • - 750 gm: Mutton
  • - 20 gm: Turmeric
  • - Salt

For Paste

  • - 250 gm: Onions
  • - 200 gm: Tomatoes
  • - 50 gm: Ginger garlic paste
  • - 30 gm: Coriander leaves
  • - 100 gm: Red chilli
  • - 10 gm: Green chillies
  • - 50 gm: Coconut
  • - 50 gm: Poppy seeds
  • - 25 gm: Coriander seeds
  • - 25 gm: Fennel seeds
  • - 20 gm: Pepper
  • - 75 ml: Oil
  • - 1-2: Bayleaf
  • - 20 gm: Garam masala
  • - 25 gm: Coriander powder
  • - 25 gm: Chilli powder
  • - 2 gm: Cinnamon
  • - 1 gm: Cardamom
  • - 1 gm: Cloves

Method

  • - Grind all the ingredients for the paste.
  • - Slice the onions, puree the tomatoes, chop the green chillies and coriander leaves.
  • - Pressure cook the mutton along with the ginger garlic paste, salt and turmeric for approx. 20 minutes.
  • - Heat oil in a heavy based saucepan. Add cloves, bayleaf, cardamom and cinnamon.
  • - Add the sliced onions and sauté until golden. Add green chillies, tomato puree and saute for 5 minutes.
  • - Mix in the rest of the ingredients and cook for another 5 minutes.
  • - Add the paste and stir for 2 minutes.
  • - Add the cooked lamb and simmer for 10 minutes.
  • - Serve hot garnished with coriander leaves.