Kolhapuri Mutton

For a translation of the names of various ingredients, see The Vocabulary of Indian Food.

This is a spicy, authentic mutton curry from Kolhapur, Maharashtra.

Ingredients:

1 kg lamb
1/2 cup dessicated coconut
5/6 green chilies
20 red chilies
10/12 black peppers
2 or 3 cinnamon sticks
5 cloves
2 inch piece of ginger
1 pod of garlic.
4 - 5 tsp raai
1 tsp fenugreek seeds (methi)
1 tsp shaha jira
1 tsp jira
1 tsp turmeric powder
salt to taste
3 tbsp oil

Method:

Grind ginger, garlic and green chilies.
Roast dessicated coconut till brown; grind coarsely and keep aside.
Fry the spices in 1 tsp oil and grind to a coarse paste.
Clean mutton, and add spice paste and green chili paste to it; marinate for 2 hours.
Heat oil; add mutton and let it cook on a slow flame.
When thoroughly cooked, add coconut and lemon juice, salt. Serve hot.

Tip:

This recipe is very spicy, and that's the flavour of Kolhapuri lavangi mirch. If you don't like your food too spicy, you can reduce the quantity of chilies.

Mrs. Desai (address unknown), Oct 5, 1997.