Kolhapuri Mutton
An authentic non-vegetarian recipe from Maharashtra, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
750g Mutton, bone-in
3piece Onion
8piece Dry Kolhapuri red chillies (bedki or tirphal)
80g Fresh coconut, grated
40g Ginger-garlic paste
12g Whole spices (cinnamon, cloves, cardamom, star anise)
20g Poppy seeds
15g Sesame seeds
4g Turmeric powder
60ml Oil
20g Fresh coriander
12g Salt
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast coconut, sesame, poppy seeds, and dry red chillies until fragrant and golden. Grind to a smooth paste with a little water.
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Heat oil in a heavy pot. Fry sliced onions until very dark brown (almost caramelised). Remove half for garnish.
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Add whole spices to remaining onion in pot. Fry 30 seconds.
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Add ginger-garlic paste and cook 2 minutes.
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Add mutton pieces and brown on high heat for 8 minutes.
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Add turmeric and the ground coconut-chilli paste. Cook for 5 minutes until oil separates.
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Add water to cover. Bring to boil, then reduce heat.
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Pressure cook for 4 whistles, or simmer covered for 60 minutes.
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Adjust salt and gravy consistency.
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Garnish with fried onions and coriander. Serve with bhakri or rice.
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Chef's Tips
Kolhapuri cuisine is one of the hottest in India — authentic dry Kolhapuri chillies (bedki) are key.
The dark brown fried onion base is what gives the curry its deep, complex flavour.
Do not skip roasting the coconut — raw coconut has a very different taste.
The tirphal (Sichuan pepper) used in traditional Kolhapuri masala adds a unique numbing heat.
About This Dish
Kolhapuri Mutton is a traditional non-vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kolhapuri cuisine is one of the hottest in India — authentic dry Kolhapuri chillies (bedki) are key. - The dark brown fried onion base is what gives the curry its deep, complex flavour. - Do not skip roasting the coconut — raw coconut has a very different taste. - The tirphal (Sichuan pepper) used in traditional Kolhapuri masala adds a unique numbing heat.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard