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Tender pieces of mutton cooked in a fiery, aromatic blend of roasted spices and coconut. This classic Maharashtrian dry curry from Kolhapur is packed with bold flavors and a signature spicy kick.
For 4 servings
Marinate & Pressure Cook Mutton
Prepare the Kolhapuri Masala
Tender pieces of mutton cooked in a fiery, aromatic blend of roasted spices and coconut. This classic Maharashtrian dry curry from Kolhapur is packed with bold flavors and a signature spicy kick.
This maharashtrian recipe takes 90 minutes to prepare and yields 4 servings. At 397.91 calories per serving with 36.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Mutton Sukka
Garnish and Serve
Prepare a Kolhapuri Chicken Sukka by replacing mutton with bone-in chicken pieces. Pan-fry or cook with a single whistle in the pressure cooker as chicken cooks much faster.
Create a vegetarian version using firm mushrooms, paneer cubes, or boiled jackfruit. Sauté the main ingredient separately before adding it to the cooked masala.
For a less spicy version, reduce the quantity of hot red chillies (like Sankeshwari or Guntur) and increase the mild, colorful ones (like Kashmiri). Deseeding the chillies before roasting also helps reduce the heat.
Mutton provides high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
As a red meat, mutton is a great source of heme iron. This type of iron is easily absorbed by the body and plays a crucial role in preventing iron-deficiency anemia and boosting energy levels.
The blend of spices, particularly capsaicin from red chillies and piperine from black pepper, can provide a temporary boost to your metabolic rate, aiding in calorie burning.
The recipe includes potent spices like turmeric (containing curcumin) and ginger (containing gingerol), which are known for their powerful natural anti-inflammatory and antioxidant properties.
It is a traditional dry mutton dish originating from Kolhapur, a city in Maharashtra, India. It is renowned for its fiery taste and complex, aromatic flavor profile derived from a special blend of freshly roasted spices and coconut.
One serving, which is approximately 220g, contains around 450-550 calories. The calorie count can vary based on the fat content of the mutton and the amount of oil used.
It is a high-protein dish thanks to the mutton, which is essential for muscle health. However, it can be high in saturated fat and sodium. To make it healthier, use lean cuts of mutton and reduce the amount of oil. Enjoying it in moderation is key.
To reduce the heat, use fewer hot red chillies (like Sankeshwari) and substitute them with mild varieties like Kashmiri or Byadgi chillies, which primarily add color. You can also remove the seeds from the chillies before roasting them.
Stone flower, or dagad phul, is a type of lichen with a unique earthy, smoky aroma. It is a key ingredient in authentic Kolhapuri masala. While the dish can be made without it, including it provides a distinct, traditional flavor that is hard to replicate.
Absolutely. You can substitute mutton with bone-in chicken pieces to make Kolhapuri Chicken Sukka. Remember to adjust the cooking time, as chicken cooks much faster and typically doesn't require extensive pressure cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and intensify overnight, making it even more delicious the next day. Reheat thoroughly before serving.
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