Mass Kohlapuri, another feather in the cap of Indian non-vegetarian dishes. As with almost all Indian recipes, Mass Kohlapuri, literally translated as Meat of Kolhapur is also seasoned with plenty of spices and ignited by red and green chillies. A delicious regional delicacy it is usually consumed with chapatis. Served hot the dish is fully capable of delighting the guests.
Ingredients
- 750 gm: Mutton
- 20 gm: Turmeric
- Salt
- For Paste
- 250 gm: Onions
- 200 gm: Tomatoes
- 50 gm: Ginger garlic paste
- 30 gm: Coriander leaves
- 100 gm: Red chilli
- 10 gm: Green chillies
- 50 gm: Coconut
- 50 gm: Poppy seeds
- 25 gm: Coriander seeds
- 25 gm: Fennel seeds
- 20 gm: Pepper
- 75 ml: Oil
- 1-2: Bayleaf
- 20 gm: Garam masala
- 25 gm: Coriander powder
- 25 gm: Chilli powder
- 2 gm: Cinnamon
- 1 gm: Cardamom
- 1 gm: Cloves
Method
- Grind all the ingredients for the paste.
- Slice the onions, puree the tomatoes, chop the green chillies and coriander leaves.
- Pressure cook the mutton along with the ginger garlic paste, salt and turmeric for approx. 20 minutes.
- Heat oil in a heavy based saucepan. Add cloves, bayleaf, cardamom and cinnamon.
- Add the sliced onions and sauté until golden. Add green chillies, tomato puree and saute for 5 minutes.
- Mix in the rest of the ingredients and cook for another 5 minutes.
- Add the paste and stir for 2 minutes.
- Add the cooked lamb and simmer for 10 minutes.
- Serve hot garnished with coriander leaves.
View Comments
| By Santoshi rane (on Aug 04, 2011 06:25 PM) I like so much above receipee,asal kolhapuri tadka,tondala sutalayyyyyyyyyyyyy paaaaaaaani.
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