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A fiery and aromatic mutton curry from Kolhapur, Maharashtra. Tender mutton pieces are slow-cooked in a rich, spicy gravy made with a special blend of roasted spices and coconut. A true classic for spice lovers, famous for its signature red oil layer called 'tari'.
For 4 servings
Marinate the Mutton
Prepare the Kolhapuri Masala
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A fiery and aromatic mutton curry from Kolhapur, Maharashtra. Tender mutton pieces are slow-cooked in a rich, spicy gravy made with a special blend of roasted spices and coconut. A true classic for spice lovers, famous for its signature red oil layer called 'tari'.
This maharashtrian recipe takes 110 minutes to prepare and yields 4 servings. At 517.59 calories per serving with 39.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Pressure Cook the Mutton
Finish and Serve
Replace mutton with bone-in chicken. Reduce the pressure cooking time to 10-12 minutes (2-3 whistles).
Use a mix of vegetables like potatoes, cauliflower, and green peas, or use paneer. Adjust cooking time accordingly.
For an even richer gravy, you can add a tablespoon of cashew paste along with the Kolhapuri masala.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The complex blend of spices like red chilies, black peppercorns, and cinnamon contains compounds that can help give a temporary boost to your metabolism.
Key ingredients like turmeric (curcumin), ginger (gingerol), and garlic possess natural anti-inflammatory properties that can help combat inflammation in the body.
One serving of Kolhapuri Mutton Curry contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. Mutton is a great source of protein and iron. However, the dish is high in fat and calories due to the oil and coconut. Enjoy it in moderation.
The heat comes from the Lavangi chilies. To make it milder, reduce the number of Lavangi chilies and increase the Byadgi chilies, which primarily provide color. You can also deseed the chilies before roasting.
Dagad Phul is a type of lichen that grows on rocks and trees. It has a unique earthy, smoky flavor that is essential for an authentic Kolhapuri taste. While you can make the curry without it, it's highly recommended for the traditional flavor profile.
Yes, you can. Use a heavy-bottomed pot or a Dutch oven. After adding water, bring it to a boil, then cover and simmer on low heat for about 75-90 minutes, or until the mutton is tender. This slow-cooking method can result in an even more flavorful curry.
Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. It also freezes well for up to 2 months.