Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kolhapuri Sukka Mutton Recipe
Mutton leg 1 1/2 inch pieces on the bone 1 kilogram
Dried Coconut grated 100 grams
Onions 5 medium
Oil 3 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Tomatoes chopped 4 medium
Sankeshwari red chilli powder 2 teaspoons
Green cardamom powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Method
Step 1
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.
Step 2
Heat sufficient oil in a kadai and deep fry sliced onions till golden brown. Drain and plate on an absorbent paper and cool.
Step 3
Grind them with roasted khopra and a little war water, to a fine paste. Rub salt and turmeric powder on mutton pieces.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Sprinkle green cardamom powder and garam masala powder and serve hot.
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