Add Preferred SourceIndulge in Maharashtra's rich and bold flavors with this mouthwatering Kolhapuri lamb curry. Known for its unique taste and versatility, this dish can be made with lamb or goat meat, making it a perfect choice for meat lovers.
With a combination of traditional Kolhapuri masala, tender meat, and aromatic flavors, this Kolhapuri mutton curry will satisfy your cravings for authentic and unique Indian lamb curry. Want to try a milder curry? Check out this recipe to make authentic lamb rezala in Instant Pot.
Kolhapuri lamb is known for its rich and spicy flavors, which come from a blend of a unique spice mix called "Kolhapuri masala." Mutton Kolhapuri is a popular dish among meat lovers in India and is known for its spicy, aromatic, and flavorful taste. Kolhapuri curry
Kolhapur is famous for its cuisine, and a classic Kolhapuri curry uses red hot chilies and whole spices. The famous Kolhapuri non-vegetarian foods include Kolhapuri pandhara rassa and Kolhapuri tambda rassa. In Marathi language, pandhara means white and rassa means gravy. Tambda rassa means red gravy. What we know as Kolhapuri lamb/mutton is called Kolhapuri tambda rassa in Marathi.
Why you will love this recipe?
- Unique and bold flavors: Kolhapuri lamb curry is known for its distinct and robust flavors from the unique Kolhapuri masala. The Kolhapuri mutton curry has a unique taste that sets it apart from other Indian lamb curries.
- Authentic: This Kolhapuri mutton curry recipe captures the authentic flavors of Kolhapuri cuisine.
- Can be made with both lamb and goat: This allows for flexibility in choosing the preferred meat option based on availability, personal preference, or dietary restrictions.
Ingredients
Lamb: Lamb meat is used in making this dish.
Onion, ginger, and garlic: They make the dish very flavourful. Onion is used in two forms - sliced onions, which are fried and used as a garnish, and chopped onions, which are fried and ground together along with spices.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Heat a heavy bottom pan. Add coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, poppy seeds, dry coconut, cloves, cardamom, cinnamon, and pepper. Dry roast them until they are aromatic (about 3-4 minutes). Set them aside to cool down (image 1).
Step 2: In the same pan, heat 1 tablespoon of ghee and add the chopped onions. Fry them until they are golden brown. Take them out of the pan and let them cool down slightly (image 2).
Step 3: Combine the fried chopped onion with the roasted whole spices, tomato, ginger, garlic, turmeric powder, and chili powder. Grind into a smooth paste using ½ to 1 cup of water (images 3 and 4).
Step 4: In the same pan, add 2 tablespoons of ghee and let it heat. Add the dry red chilies. Fry until they puff up and set them aside. Add ¼ sliced onion and fry until it is golden brown. Set aside along with the fried chilies. These will be used for garnish (images 5 and 6).
Step 5: Next, add the lamb pieces. Fry them until they brown from all sides. This will take about 5-7 minutes (images 7 and 8).
Step 6: Add the ground paste and salt. Add around one cup of water and adjust consistency (images 9 and 10).
Step 7: Bring to a boil and simmer until the lamb is completely cooked. This may take 15-18 minutes (image 11). Garnish with fried onion and fried red chili (image 12).
Expert Tips
Dry roasting the spices before grinding them enhances their flavors. Toast the spices in a dry pan on low heat until fragrant before grinding them. T
The fried onions are an important ingredient in Kolhapuri curry as they add sweetness, depth, and thickness to the gravy. Fry the onions until golden brown for maximum flavor and aroma. Be careful not to burn them, as it can result in a bitter taste.
Like many other Indian curries, Kolhapuri lamb curry tastes even better when allowed to rest for a while before serving. Let the curry sit for 10-15 minutes after cooking to allow the flavors to meld together and intensify.
What to serve with Kolhapuri lamb curry?
Lamb Kolhapuri curry is traditionally served with steamed rice or naan. You can also serve it with pulao for a more elaborate meal. Additionally, a side of yogurt or raita can help balance the spiciness of the curry.
Recipe FAQs
Yes, absolutely! Kolhapuri curry can be made with both lamb and goat meat. In fact, traditionally, goat meat is commonly used in Kolhapuri cuisine. You can use either boneless or bone-in chunks of goat meat for this curry. Make sure to adjust the cooking time accordingly.
Kolhapuri mutton/lamb curry is known for its bold and spicy flavors. However, the spice level can be adjusted according to personal preference by varying the amount and type of chilies used.
Yes, any leftovers can be frozen for future use. Allow the curry to cool completely, then transfer it to an airtight container and freeze it for up to 3 months.
Yes, you can make Kolhapuri lamb curry ahead of time and let it sit for a while to allow the flavors to meld together. In fact, like many other Indian curries, this lamb curry often tastes even better when allowed to rest for some time before serving. You can refrigerate the curry for up to 4 days and reheat it before serving.
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Recipe card
Kolhapuri Lamb Curry (Mutton Kolhapuri)
Ingredients
- 2 lb lamb
- 2 tablespoon ghee or oil (use store-bought or homemade ghee)
- 2 teaspoon salt
- 3-4 dry red chili (for garnish)
- ¼ onion thinly sliced (for garnish)
For Kolhapuri masala:
- 2 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon sesame seeds
- ½ tablespoon poppy seeds
- 5 green cardamom
- 5 cloves
- 5 sticks cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon fenugreek seeds
- 2 tablespoon ghee
- 2 large onions
- 1 large tomato
- 1 tablespoon ginger paste
- 4-5 cloves garlic
- ¼ cup coconut dry or desiccated
- 2 tablespoon Kashmiri chili powder (or any mild variety)
- 1 teaspoon turmeric powder
- 1 pinch asafoetida hing
Instructions
Make the Kolhapuri masala:
- Thinly slice ¼ onion and finely chop the remaining onions.
- Heat a heavy bottom pan. Add coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, poppy seeds, dry coconut, cloves, cardamom, cinnamon, and pepper. Dry roast them until they are aromatic (about 3-4 minutes). Set them aside to cool down.
- In the same pan, heat 1 tablespoon of ghee and add the chopped onions. Fry them until they are golden brown. Take them out of the pan and let them cool down slightly.
- Combine the fried chopped onion with the roasted whole spices, tomato, ginger, garlic, turmeric powder, and chili powder. Grind into a smooth paste using ½ to 1 cup of water.
Make the Kolhapuri curry:
- In the same pan or Dutch oven, add 2 tablespoons of ghee and let it heat.
- Add the dry red chilies. Fry until they puff up and set them aside.
- Add ¼ sliced onion and fry until it is golden brown. Set aside along with the fried chilies. These will be used for garnish.
- Next, add the lamb pieces. Fry them until they brown from all sides (about 5-7 minutes).
- Add the ground paste and salt. Add water and adjust consistency.
- Bring to a boil and simmer until the lamb is completely cooked (about 15 minutes).
- Garnish with fried onion and fried red chili. Serve hot with rice or roti.
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