Mutton Kolhapuri

Today I made lip smacking, spicy Mutton curry, Kolhapuri style. By spicy I am no kidding. It is as hot as the color of the gravy. People who cannot or do not eat spicy food do not try this one as there is nothing like skimping on the spice for this particular curry.
Even though the curry is super spicy, the rich flavors of dish will still come through. I served this dish with coconut rice (Kobbari annam) which I will be updating shortly. Meat and hot food lovers, give it a try and I can guarantee that this dish is worth trying..


2 lbs Mutton
4 tbsp oil
1 onion chopped
2 tomatoes pureed
salt per taste
1/2 cup chopped cilantro 
1 tsp of turmeric
6 cups water
1/4 tsp garam masala (Optional)

For Masala

2 tsp cumin seeds
4 tsp coriander seeds
12 red chillies
4 tbsp dry coconut powder
2 tsp sesame seeds
1 tsp ground black pepper
1 tbsp Kashmiri red chilli powder or Paprika (for color. Do not use hot chilli powder instead)
1/2 tsp cloves
2 inch cinnamon stick
4 cardamom (I used 1/2 tsp of cardamon seeds)
2 star anise
2 mace
3/4 tsp nutmeg powder
couple of small pieces of stone flower/dagadphool/Lichen
2 small bay leaves
1. Spices described below. 2. Red chillies, bay leaf, coconut pwd, paprika, pepper,nutmeg 3. Roasted spices 4. Ground Masala powder

Cumin, coriander, Sesame, Cinamon, Elaichi seeds, Mace, Star anise, Cloves and Stone flower in the middle

For Paste

2 large onions sliced
2 green chillies
2 tbsp ginger garlic paste
1 tsp poppy seeds
1 tbsp warm water or milk

For Tempering

1 tsp cumin seeds
1 tsp shai jeera
6 or 7 curry leaves


Couple of sprigs of cilantro chopped


1. Pressure cooked mutton 2.Tempering 3. Frying onion poppy seed paste 4. Added in tomato puree and ground masala powder 5. Added in the cooked mutton along with the stock 6. Added cilantro just before simmering the curry


Dry roast the ingredients one by one for masala except for nutmeg and ground black pepper. Grind all the spices to make the masala powder. Keep it aside.


Soak the poppy seeds in warm water or milk for 15 minutes.
Mean while heat 2 tsp oil in a pan and add the 2 sliced onions. Fry till they are light golden brown in color. Turn off the heat and let the onions cool. In a mixer/belnder jar add the fried onions, ginger garlic paste, green chillies and poppy seeds along with the soaked liquid and grind to a smooth paste by adding little water. Keep the paste aside.


Wash and clean the mutton pieces. Heat 2 tsp oil in a pressure cooker and add the other onion chopped real fine. Fry till the onion becomes translucent. Add in the mutton pieces, turmeric and salt. Mix well. Add in 6 cups of water and cook till 5 to 6 whistles. Do not worry about the amount of water as we use the mutton cooked water, which is called stock, for making the gravy later.
Heat rest of the oil in a wide bottom pan, you can use the same pan you fried onions earlier. Add the tempering and let them splutter.
Add in the onion - poppy seeds paste and saute for 7 to 10 minutes, stirring occasionally. Add in the tomato puree and ground masala powder. Cook till the oil start to ooze out and the moisture is all gone. Add in the cooked mutton and stock(the water in which the mutton is cooked). Let the curry come to a boil. At this point check the taste and adjust the seasonings. Add in the chopped cilantro. Adjust the consistency by adding water if required.
Now reduce the heat and let the curry simmer for 20 to 30 minutes till you get the gravy to desired consistency. Sprinkle the garam masala, turn off the heat and garnish with more cilantro.
This can be served with rice or naan or chapathi.


  1. Very nice curry I had with mutton. It was the good combination with coconut rice.



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