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Surfindia » Recipe » West India Cuisine » Maharashtra » Maas Kohlapuri

Maas Kohlapuri (Kohlapuri Mutton)

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
  1. Grind all the ingredients for the paste.
  2. Slice the onions, puree the tomatoes, chop the green chillies and coriander leaves.
  3. Pressure cook the mutton along with the ginger garlic paste, salt and turmeric for approx. 20 minutes.
  4. Heat oil in a heavy based saucepan. Add cloves, bayleaf, cardamom and cinnamon.
  5. Add the sliced onions and sauté until golden. Add green chillies, tomato puree and saute for 5 minutes.
  6. Mix in the rest of the ingredients and cook for another 5 minutes.
  7. Add the paste and stir for 2 minutes.
  8. Add the cooked lamb and simmer for 10 minutes.
  9. Serve hot garnished with coriander leaves.



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