Kolhapuri Mutton

Discussion in 'Cookery Contest Recipes' started by rehanak, Dec 20, 2005.

  1. rehanak

    rehanak New IL'ite

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    1/2 kg boneless lamb or mutton

    For the masala (grind to a fine paste except oil)
    2 large onions, roasted
    1/2 cup dry coconut, grated, lightly roasted till golden on a tawa or griddle
    4 cloves garlic
    1" ginger
    1/2 cup fresh, chopped coriander
    2 tsp Kolhapuri masala
    2 tbsp oil

    For the meat ingredients 10 curry leaves
    2 bay leaves
    1/2 tsp haldi
    1/2 tsp ginger garlic paste
    1 onion chopped fine
    2 tbsp oil
    1/4 cup chopped coriander (for garnish)

    - Heat the oil and fry the meat in a large handi. When brown, add the meat ingredients.
    - Add 1 cup or more of water. Cook until the meat is soft (around 40 minutes).
    - Fry the masala paste in the oil until brown.
    - Add the meat. Simmer for about 10 mins.
    - Garnish with chopped, fresh coriander.

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