#rhomesecret : Kolhapuri Mutton Masala ( Tambda Rassa)
A traditional Kolhapuri Mutton Masala.
Ingredients for Kolhapuri Masala (Makes 1 cup this recipe needs 4-5 teaspoons)
1 cup dry Red chillies
1/2 cup grated dry Coconut
1 tablespoon Coriander Seeds
2 Tablespoons Sesame seeds
2 tablespoons Poppy seeds
1 tablespoon Black pepper corns
1 teaspoon Mustard seeds
1 teaspoon Fenugreek seeds
1 teaspoon Cloves
1 tablespoon Cumin seeds
2 Bay leaves
1/4 teaspoon Nutmeg powder
1 tablespoon Red chili powder
1 teaspoon Oil
For the Mutton
750 grams Mutton (Bone on plus boneless)
6-7 Garlic pods
1 inch piece Ginger
1/2 teaspoon Turmeric powder
2 medium Onions (chopped finely)
1 cup Oil
2 teaspoons Poppy seeds
1 1/2 teaspoons Cumin seeds
1 1/2 teaspoons Sesame seeds
30 grams dry grated Coconut (grated and toasted till brown)
30 grams fresh Coconut (grated and toasted till light brown)
1/3 Cup chopped Coriander
3 mediun Onions (sliced finely)
5 medium Tomatoes (pureed)
4-5 teaspoons Kolhapuri masala (depending on spice tolerance)
4 tablespoons Tomato paste/puree (ready pack-optional)
Salt to taste
Chopped Coriander (To Garnish)
1 teaspoon garam masala (to add at last)
To make the Kolhapuri Masala: (This makes 1 cup.Recipe needs 4 tablespoons, rest can be stored) 1) Take a Pan and add all the spices except red chili powder and nutmeg powder. 2) Heat 1 tsp oil and coat all the spices by mixing well. Roast the spices over medium high heat. Stir continuously to avoid burning. 3) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will change colour Once you get an aroma of these spices these are done. Do not over roast too much,else the spice will burn. 4) Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well. 5) Store the masala in an airtight container.
For the Mutton Masala: Wash the mutton well and keep aside. Ensure all the water has completely been drained.
Firstly grind the ginger and garlic to a paste and mix it with the turmeric and marinate the mutton with this paste for half an hour. Next heat about half cup of oil in a pan and brown the finely chopped onions. Add the marinated mutton and sufficient water to cover the mutton and let this cook covered for about an hour or pressure cook for 23 minutes.
PASTE A: Next dry roast the Poppy seeds, cumin and sesame seeds separately and then mix together. Remove and keep aside. In the same pan dry roast the dry grated coconut till light brown. And then dry roast the fresh coconut till medium brown. Mix with the seeds and dry grind both the coconut (dry and fresh)and seeds. mixture and add a handful of chopped coriander and grind well to a smooth paste. You may add a teaspoon of water to this while gti
PASTE B: Next dry roast the sliced onions and fry till reddish brown in color. Add a tablespoon of oil in the end. Grind the fried onions to a paste.
Next Blanch the tomatoes for about 20 minutes. Peel the skin off and puree them.
Heat the remaining half cup of oil. Add the fired Onion paste and fry for a minute or two. Next add the fresh tomato Puree and cook till it combines well with the onion mix and it release the oil. Add a teaspoon of the Kolhapuri masala and fry further. Lastly add the Coconut and seeds paste and mix well. Add some water and cook for 5 minutes.
Now add the above entire curry mixture to the cooked Mutton. Add 4 more teaspoons of Kolhapuri masala.(Add more if you want it spicy) Season with salt. Add a little water if the curry is too thick Sprinkle a teaspoon of garam masala and garnish with chopped coriander.
Serve with Chappati's , Bhakris or rice.