Kolhapuri Recipes
Kolhapuri White Mutton(lamb) Soup & Pulav Balls
Mutton soup is generally hot spicy and red in colour due to use of
red chilly powder. In Kolhapur Mutton soup prepared by using white
coconut milk and hot spices without chilly. Red Mutton soup is too
hot for drinking, while this White Mutton soup can be drank without
any troubles. So this White Mutton soup, a produce of Kolhapur is
famous in nonvegeterrians. Pulav Balls or Kheema Balls Rice are used
in preparing a special dish known as Golyachi Biryani.
| Kolhapuri
Mutton Rassa (Serves 6) |
Ingredients
:
- 8 cloves
- 8 peppercorns
- 6 red
chillies
- 4 large
potatoes, peeled, halved
- 3 tomatoes
- 2 large
onions, chopped
- 1/2
coconut, grated
- 1/2
kg mutton, cleaned, cubed
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- 1
cup oil
- 1 cup
coriander leaves
- 1 tbsp
gingergarlic paste
- 1 tsp
turmeric powder
- 1 tsp
poppy seeds (khas khas)
- 1 tsp
coriander seeds
- 1 tsp
aniseeds (saunf)
- salt
to taste
|
Method
to Cook :
- Add
salt, turmeric and ginger-garlic paste to the meat pieces.
Mix well and reserve for 1 hour.
- Heat
2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander
seeds, aniseeds and red chillies.
Brown. Add onion and brown. Add coconut, tomatoes and
brown. Cool. Grind to a paste and reserve.
- Heat
remaining oil in a pressure cooker and add meat and potatoes.
Stir fry till brown. Add masala paste and salt. Add
water if needed and pressure cook till meat
is soft. Remove from the cooker into a serving pot.
- Garnish
with coriander leaves and serve with chapaties.
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| Kolhapuri
Mutton ( Dry ) |
Method
of preparation:
- Wash
and clean mutton. Cut it into 1.5 inch-sized pieces.
- Peel
the onions and slice half of it, and finely chop the rest.
- Grate
khopra (dry coconut) and dry roast on a hot tawa till it
turns golden brown. Stir constantly and ensure it doesn't
burn.
- Wash,
clean and finely chop tomatoes.
- Heat
oil in a kadai and deep fry sliced onions till it turns
golden brown, too. Remove on a paper towel and cool.
- Grind
fried onion and roasted khopra with a little warm water,
till it becomes a paste.
- Rub
salt and turmeric powder on the mutton pieces.
|
Method
to Cook :
Pressure cook with two and half cups of water or boil with
sufficient water till the mutton is almost cooked.
- Heat
3 tbsp oil in a thick-bottomed pan. Add chopped onions,
cook till golden brown.
- Stir
in the ginger and garlic pastes. Add chopped tomatoes and
cook for 5 minutes. Add red chilli powder and khopra and
the onion paste. Bhunno till the oil leaves the sides of
the pan or starts appearing on the edges of the masala.
- Now
add the boiled mutton and salt. Stir constantly and cook
further for 10 minutes till the consistency of the gravy
is thick and the mutton pieces are nicely coated with the
masala.
- Flavour
with green cardamom powder and garam masala powder.
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