Kolhapuri Mutton Curry

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, 1.5 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, and 1 tsp of salt.
   • Mix thoroughly with your hands to ensure each piece is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Prepare the Kolhapuri Masala

   • In a heavy-bottomed pan over low heat, dry roast the Byadgi and Lavangi red chilies, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, both cardamoms, poppy seeds, sesame seeds, and dagad phul for 3-4 minutes until they become highly aromatic. Transfer to a plate to cool.
   • In the same pan, heat 1 tbsp of oil. Add the sliced onion and sauté on medium heat for 10-12 minutes until it turns a deep golden brown.
   • Add the grated dry coconut and continue to roast, stirring constantly, for 5-7 minutes until the coconut is a rich, dark brown. Be careful not to burn it.
   • Add the ginger and garlic cloves and sauté for another minute.
   • Turn off the heat and let this onion-coconut mixture cool completely.
   • In a powerful grinder, first grind the cooled dry spices into a fine powder. Then, add the cooled onion-coconut mixture and a few tablespoons of water. Grind to a very smooth, thick paste.
3. 3

   Cook the Curry Base

   • Heat the remaining 3 tbsp of oil in a pressure cooker or a heavy-bottomed pot over medium-high heat.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Add the marinated mutton and sear on all sides for 5-7 minutes until it's lightly browned. This step helps to lock in the juices.
   • Stir in the tomato puree and cook for 5-6 minutes until the mixture thickens and you see oil separating from the sides.
   • Add the ground Kolhapuri masala paste, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp of salt. Sauté for 8-10 minutes, stirring frequently, until the raw smell of the masala is gone and it becomes deeply aromatic.
4. 4

   Pressure Cook the Mutton

   • Pour in 3 cups of hot water and stir everything well, scraping the bottom of the cooker to release any stuck bits.
   • Secure the lid of the pressure cooker. Bring to high pressure and cook for 1 whistle. Then, reduce the heat to low and cook for 20-25 minutes.
   • If using a pot: Bring the curry to a boil, then cover with a tight-fitting lid, reduce heat to a low simmer, and cook for 75-90 minutes, or until the mutton is fork-tender. Stir occasionally.
5. 5

   Finish and Serve

   • Allow the pressure to release naturally from the cooker before opening the lid.
   • Check the mutton for tenderness. If it's not soft enough, pressure cook for another 5-10 minutes.
   • You will notice a vibrant red layer of oil (tari/kat) on top, which is the hallmark of this dish. Do not stir it in.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with jowar bhakri, chapati, or steamed rice to soak up the delicious gravy.

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