Kolhapuri Lamb Curry (Mutton Kolhapuri)

5 from 35 votes

Kolhapuri Lamb Curry (Mutton Kolhapuri)

Indulge 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.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu

Servings:

Calories: 602kcal

Author: Shilpa Kerur

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.

Notes

Using lamb versus goat meat

Traditionally made with goat, this dish also tastes equally good when made with lamb. The added bonus when making this dish with lamb is that the cooking time reduces drastically. You will need less than an hour to make this dish, including the prep time. Also, lamb being fattier than goat, adds to the richness of this dish.

If you are using goat, marinate the meat with a mixture of yogurt, salt, and turmeric for at least 2-3 hours. If using lamb, marination is not required. However, you will need to brown the lamb before adding the spice mixture. Goat meat has a longer cooking time, so browning of the meat is usually not required.

Nutrition