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Kolhapuri Sukha Mutton - SK Khazana

Kolhapuri cuisine is known for its flavourful mutton dishes and this recipe is a great example This is a Sanjeev Kapoor exclusive recipe.

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Kolhapuri Sukha Mutton - SK Khazana

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Main Ingredients Mutton, Salt
Cuisine Maharashtrian
Course Main Course Mutton
Prep Time 21-25 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Kolhapuri Sukha Mutton - SK Khazana

  • 1 kilogram Mutton cut into medium sized pieces on the bone
  • to taste Salt
  • 3/4 teaspoon Turmeric powder
  • 3/4 cup Dried coconut grated
  • 2-3 Medium onions sliced
  • 2 tablespoons Oil
  • 2 Medium onions chopped
  • 1 tablespoon Ginger-garlic paste
  • 2 Medium tomatoes chopped
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Green cardamom powder
  • 1/2 teaspoon Garam masala powder
  • to garnish Fresh coriander sprig

Method

  1. Take the mutton pieces in a bowl, add salt and turmeric powder and mix well.
  2. Heat a pressure cooker, add the mutton and sear the pieces for 1-2 minutes. Add 1½ cups water, put the lid on and cook under pressure till 4-5 whistles are given out or till the mutton is well cooked.
  3. Dry roast coconut in a non-stick pan, stirring continuously, till it is light brown in colour. Transfer into a bowl and let it cool. Add sliced onions to the same pan and roast them, stirring continuously, till light brown. Transfer into another bowl and let it cool.
  4. Once cooled, grind the onions and coconut with sufficient water to a fine paste.
  5. Heat oil in a deep non-stick pan, add chopped onions and sauté till golden brown. Add ginger-garlic paste and mix well.
  6. Add tomatoes and sauté for 4-5 minutes or till it becomes pulpy. Add red chilli powder, mix well and saute for 2 minutes. Add ½ the coconut-onion paste and salt and sauté well. Add a little mutton stock and mix well.
  7. Add the cooked mutton with the stock and mix well. Cover and cook for 4-5 minutes.
  8. Add cardamom powder, garam masala and mix well.
  9. Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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