Kolhapuri Sukka Mutton
Dry fiery mutton with Kolhapuri masala. Weekend non-veg.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ginger — 6 g
- onion — 120 g
- Garlic — 8 g
- maharashtrian goda masala — 10 g
- Turmeric Powder — 1.5 g
- Mutton — 250 g (chopped)
- Red Chilli Powder (Lal Mirch) — 5 g
- Dry Coconut — 50 g
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Gather Mutton, onion, Dry Coconut, Goda Masala, Garlic, Ginger, Red Chilli Powder, Turmeric Powder, Cumin Seeds, oil, and salt to taste.
- Heat oil in a heavy kadai over medium flame and add Cumin Seeds, letting them sizzle for a few seconds.
- Add onion and saute, stirring often, until deep golden brown - a well-browned base is essential for Kolhapuri sukka.
- Meanwhile, dry-roast the Dry Coconut in a separate small pan over low flame, stirring constantly, until it turns a rich brown; set aside to cool, then crush coarsely.
- Add Ginger and Garlic to the onions and saute for a minute until the raw smell fades.
- Stir in the Turmeric Powder, Red Chilli Powder, and Goda Masala, cooking briefly until fragrant.
- Add the Mutton and mix well so every piece is coated in the masala.
- Stir in the crushed roasted Dry Coconut along with salt to taste.
- Cover and cook on low flame, stirring occasionally and adding a splash of water only if it looks too dry, until the Mutton is tender and the masala clings to it in a thick, dry coating, about 30-35 minutes.
- Garnish with Coriander Leaves and serve hot.
Common questions
- Kolhapuri Sukka Mutton ko English mein kya kehte hain?
- कोल्हापुरी सुक्का मटन ko English mein Kolhapuri Sukka Mutton likhte hain.
- Ek plate Kolhapuri Sukka Mutton mein kitni calories hoti hain?
- 272 kcal per plate.
- Kitna time lagta hai?
- 65 min lagta hai — 20 min taiyari, 45 min pakana.