Friday, 20 May 2011

Kohlapuri Mutton

Kohlapuri Mutton 

1 Kg Mutton cleaned , cubed and marinated in 1 tablespoon each of ginger and garlic paste along with 1 teaspoon each of salt and haldi / turmeric powder.
Set aside to marinate for a minimum of an hour , the longer the better .

Set aside for later use , about 1/2 cup chopped coriander leaves .

The Paste
2 Large Onions .
1 Coconut grated .
1 Tomato - ( I dont use it however .)

Dry roast grated coconut till it turns golden brown. Stir constantly and ensure it doesn't burn. cool .
In 2 tablespoons oil fry onion till they are medium brown , cook for 3-4 minutes , set aside to cool and grind to a paste along with the coconut.

The Powder

8 Black Pepper Corn .
10 Laung / Cloves .
6-8 Red Chillies .
1 1/2 " stick Cinnamon / Dalchini
8-10 Green Cardamons / Ilachi

1 1/2 Teaspoons each of Poppy Seeds ( Khus Khus ) , Coriander / Dhania seeds and Fennel Seeds / Sauf

Lightly roast the above and when cool grind to a powder .

In 1/2 cup oil fry the mutton over very high heat to seal the pieces . When the mutton changes color to a medium darkish brown , reduce heat and let it cook in its own or if needed add some water . Mutton should cook for as long as possible over low heat to release the juices . I take almost 2 hours on low heat to get the meat soft and the juices into the semi gravy going .
When almost cooked , add all the paste and powder and the 1/2 cup coriander leaves . Cover and simmer till done .
Taste . Add some lemon juice and salt if needed . It's up to you to make this dry or in a thick gravy .
Keep a hot roti / bread / naan in hand to swipe your plate clean with at the end !
Like most Kohlapuri non vegetarian food , this is a spicy dish .

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