Kolhapuri Kala Masala Mutton
03-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Kala Masala
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon sesame seeds
2-inch cinnamon stick
4-5 cloves
2-3 black cardamoms
2 bay leaves
4-5 dried red chilies
1/4 cup dry grated coconut
1/4 cup poppy seeds
1 tablespoon oil
For the Mutton
500g mutton, cut into pieces
2 large onions, finely chopped
1 large tomato, finely chopped
2 tablespoons ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Step 1: Prepare the Kala Masala
In a heavy-bottomed pan, dry roast the coriander seeds, cumin seeds, black peppercorns, fennel seeds, sesame seeds, cinnamon stick, cloves, black cardamoms, and bay leaves over low heat until aromatic. Remove and set aside.
In the same pan, dry roast the dried red chilies until they become crisp. Set aside.
Next, dry roast the dry grated coconut and poppy seeds until they turn golden brown. Be careful not to burn them.
Allow all the roasted ingredients to cool down completely.
Once cooled, grind all the roasted ingredients together into a fine powder using a spice grinder. This is your Kala Masala. Store it in an airtight container for future use.
Step 2: Cook the Mutton
Heat 2 tablespoons of oil in a large, heavy-bottomed pot or pressure cooker over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and mushy.
Stir in the turmeric powder and red chili powder, and cook for another minute.
Add the mutton pieces and mix well to coat them with the masala. Sauté the mutton on medium heat until it browns slightly.
Add 2-3 tablespoons of the prepared Kala Masala to the mutton and mix well. Adjust the quantity according to your spice preference.
Season with salt and add enough water to cover the mutton pieces. If using a pressure cooker, cover and cook for 4-5 whistles, or until the mutton is tender. If using a regular pot, cover and simmer until the mutton is fully cooked and tender, adding water as needed.
Once the mutton is cooked, check the consistency of the gravy. If it's too thick, add a little more water and simmer for a few more minutes. If it's too thin, cook uncovered to thicken it.
Garnish with fresh coriander leaves and serve hot.
Serving Suggestions:
Kolhapuri Kala Masala Mutton pairs perfectly with hot steamed rice, bhakri (traditional Indian flatbread), or chapati. Enjoy this flavorful dish as a special treat or for a festive occasion.
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