Meal Prep · Indian
Mutton Kolhapuri
Experience the fiery flavors of Maharashtra with this authentic Mutton Kolhapuri recipe, a rich and spicy goat curry.
Ingredients
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Step-by-step- Clean and wash the mutton pieces thoroughly. Marinate with a pinch of turmeric and salt, setting aside for at least 15 minutes while you prepare other ingredients.
- For the Kolhapuri Masala: Dry roast all the masala ingredients (dried red chilies to sesame seeds) separately on a medium-low flame until fragrant. Let them cool completely, then grind to a fine powder using a spice grinder or mortar and pestle.
- Prepare the ginger-garlic paste by grinding the ginger and garlic cloves together.
- Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.
- Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
- Stir in the pureed tomatoes and cook until the oil separates from the mixture, about 5-7 minutes.
- Add the remaining turmeric powder and the prepared Kolhapuri Masala. Cook for 2-3 minutes, stirring constantly, adding a splash of water if needed to prevent burning.
- Add the marinated mutton pieces to the pan and mix well, ensuring they are thoroughly coated with the masala. Sauté for 5-7 minutes on medium-high heat.
- Pour in 1.5-2 cups of hot water, add salt to taste, and bring the mixture to a boil.
- If using a pressure cooker, close the lid and cook for 5-6 whistles or until the mutton is tender. If using a pot, cover and simmer on low heat for 60-90 minutes, or until the mutton is fork-tender, adding more water if necessary.
- Garnish generously with fresh coriander leaves and serve hot with bhakri, roti, naan, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Fat | 32 g |
| Carbohydrates | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Kolhapuri in an airtight container in the refrigerator once it has cooled completely. Ensure it’s sealed to maintain freshness and prevent odor transfer.
Freezer Up to 3 months
For longer storage, transfer the cooled curry to freezer-safe containers or heavy-duty freezer bags. Make sure to leave some headspace as liquids expand when frozen. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the consistency, until heated through. Alternatively, microwave in short intervals, stirring occasionally, until piping hot.
Chef’s Corner
- For best flavor and tender mutton, marinate the meat for at least 30 minutes, or even overnight in the refrigerator.
- Adjust the amount of dried red chilies in the Kolhapuri Masala to suit your preferred spice level. For a milder version, deseed some of the chilies before roasting.
- Dry roasting the masala ingredients separately ensures even roasting and a more aromatic, flavorful powder. Be careful not to burn them, as this can make the masala bitter.
- Using bone-in mutton adds more depth of flavor to the curry, but boneless goat meat can also be used, adjusting cooking time accordingly.
