
Recipe For Rich And Spicy Kolhapuri-Style Mutton At Home – News18
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Kolhapuri mutton, known for its rich and spicy flavours, is a true standout. Meat lovers can’t resist the allure of Kolhapur’s famous Tambda and Pandhra Rassa and now, you can easily recreate this authentic and fiery Kolhapuri-style mutton at home
If you don’t have Kolhapuri masala at home, you can make it by blending the listed spices into a fine powder. (Local18)
While non-vegetarian cuisine offers a world of flavour, mutton holds a special place for many. Kolhapuri Mutton, known for its rich and spicy flavours, is a true standout. Meat lovers can’t resist the allure of Kolhapur’s famous Tambda and Pandhra Rassa and now, you can easily recreate this authentic and fiery Kolhapuri-style mutton at home.
Recipe For Kolhapur’s Tambda and Pandhra Rassa
For half a kilo of mutton, you will need:
- 2 teaspoons of oil
- 2 finely chopped onions
- 6-7 garlic cloves
- A piece of ginger
- 2 finely chopped tomatoes
- ½ teaspoon turmeric Chilli powder (as per taste)
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala
- 2-3 teaspoons of Kolhapuri masala (store-bought or homemade)
- Salt to taste Coriander leaves
- 1 cup of water
How to Make Kolhapuri Masala at Home
If you don’t have Kolhapuri masala at home, you can make it by blending the following spices into a fine powder:
- 1-inch cinnamon stick
- 2-3 cloves
- 2 cardamoms
- 5-6 black peppercorns
- 1 teaspoon sesame seeds
- ¼ cup dry coconut
- ½ teaspoon garam masala
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander leaf paste
Method To Prepare Kolhapuri Mutton
- Wash the mutton thoroughly
- Heat oil in a pan, add finely chopped onions, and fry until golden brown
- Add ginger-garlic paste and saute well
- Add chopped tomatoes and fry until soft
- Mix in turmeric, chilli powder, coriander powder, cumin powder, and Kolhapuri masala, frying them well
- Add the mutton and cook for 5-10 minutes
- Pour in water and salt, cover, and let it cook on medium heat for 30-40 minutes
- Once cooked, garnish with fresh coriander leaves and serve hot