Kolhapuri Sukha Mutton

Ingredients

• 1 kilogram mutton, cut into 2 inch pieces on the bone
• Stock
• 2-3 tablespoons oil
• 2 medium onions, finely chopped
• Salt to taste
• ½ cup mutton fat, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• ½ teaspoon turmeric powder
• Brown masala paste
• 2-3 tablespoons oil
• 1 inch cinnamon 
• 12-15 black peppercorns
• 1 black cardamom
• 2 star anise
• 1 tablespoon cumin seeds
• 2 bay leaves
• ¼ cup coriander seeds
• 1½ cups grated dried coconut
• 2 tablespoons white sesame seeds
• 1 tablespoon poppy seeds (khus khus)
• Green masala paste
• 2-3 tablespoons oil
• 2 inch ginger, roughly chopped
• 15-20 garlic cloves
• 3 medium onions, sliced
• Salt to taste
• 3 medium tomatoes, sliced
• 1 cup fresh coriander leaves
• Sukha gravy
• 2-3 tablespoons oil
• 3 medium onions, finely chopped
• Salt to taste
• ¼ teaspoon turmeric powder
• 2 teaspoons Kashmiri red chilli powder
• 1 tablespoon kanda lasoon masala
• 2-3 tablespoons chopped fresh coriander leaves
• ½ lemon
• To serve
• Bhakris as required

Method

1. Heat oil in a deep pan, add onions and salt, mix well and saute till translucent.
2. Add mutton fat and mix, cook on high heat for 2-3 minutes.  Add ginger paste and garlic paste, mix well and saute for 1-2 minutes. 
3. Add mutton, mix and sauté on high heat for 3-4 minutes. Add turmeric powder, mix and saute for 1-2 minutes. 
4. Add 6-7 cups water, mix and cook till the mixture comes to a boil. Reduce heat to medium, cover and cook for 30-35 minutes. 
5. Strain the mutton into a large bowl. Reserve the stock.
6. To make the brown masala paste, heat oil in a pan, add cinnamon, black peppercorns, black cardamom, star anise, cumin seeds, bay leaves and coriander seeds and mix well.
7. Add dried coconut and white sesame seeds, mix well and saute, stirring continuously, till the mixture turns golden brown. Add poppy seeds, mix and saute for 1 minute. 
8. Transfer the roasted mixture on to a plate and allow to cool slightly. 
9. Put the mixture in a mixer jar and grind to a coarse paste.  
10. To make the green masala paste, heat oil in another pan, add ginger and garlic, mix well and saute for 1 minute.
11. Add onions and salt, mix well and saute till golden brown.
12. Add tomatoes, mix and saute till soft and pulpy. Switch the heat off, transfer the mixture onto a plate and allow to cool completely. 
13. Transfer the mixture into a mixer jar, add coriander leaves, and grind well. Add ¼ cup water and grind to a fine paste. 
14. To make sukha gravy, heat oil in another pan. Add onions and salt, mix well and saute till golden brown. 
15. Add half the brown masala paste and mix well. Add half the green masala paste and mix well. Reserve both the remaining pastes for tambda rassa. Add turmeric powder, red chilli powder and kanda lasoon masala and mix well.  
16. Add 1½ cups mutton stock and mix well. Cook till it comes to a boil.  
17. Add the cooked mutton and mix well. Add coriander leaves and mix well. Squeeze the juice of lemon and mix well. 
18. Switch the heat off, transfer the mixture into a serving bowl, serve hot with bhakris.