Kolhapuri Mutton

Ingredients

• 750 gm Mutton bone-in
• 2 medium sized Onions
• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds
• 1/4 cup Coconut
• 7-8 dry Red Chillies
• 5-6 Cloves
• 1" stick Cinnamon
• 1 blade Mace
• 1 Star anise
• 1 tsp Fennel seeds
• 10-12 Peppercorns
• 1 tbsp Poppy seeds
• 1 tbsp Sesame seeds
• 4 tbsp Oil
• 1 stick Cinnamon
• 1 Black Cardamom
• 1-2 Bay Leaves
• 1/2 tsp Cumin seeds
• 2 medium sized chopped Onions
• 1 cup ground Kolhapuri masala
• 200 gm thick Curd
• 4-5 tbsp chopped Coriander Leaves
• 2-3 cups hot water (or as needed)

Steps

1. Clean and wash the mutton pieces. Set aside until use.
2. Dry roast the grated coconut, sliced onions, poppy seeds, sesame seeds and whole spices as mentioned in a pan with a tablespoon of oil until golden brown and aromatic. Grind to a smooth powder.
3. Heat the remaining 3 tablespoons of oil in a pressure cooker. Add the cinnamon, cumin seeds and the bay leaves. Fry for a few seconds and then add the sliced onion. Saute until golden brown. Add the mutton bone-in now and sear for a few minutes about 5-6. Add the ground kolhapuri masala as well. Keep the heat on a low to medium high while searing. Add water and pressure cook or slow cook for about 20-25 minutes or until the meat is tender.
4. Add thick curd as well. Keep the heat on a low when you add it. Mix well and cook for a minute more. Add water and pressure cook or slow cook for about 20-25 minutes or until the meat is tender. Water can be adjusted accordingly. Keep the gravy to a medium thick consistency.
5. Simmer on a low to medium high heat for about 8–10 minutes after opening the lid of the cooker until oil separates on top.
6. Finish with freshly chopped coriander leaves and serve hot with bhakri, rice or rotis. Enjoy!