Kolhapuri Mutton

Add ½ teaspoon of Salt in 500 grams of Mutton / Lamb.

Add ½ teaspoon of Turmeric powder, mix well and leave it for an hour.

Fry 5-6 pieces of Cashew Nuts in some Butter or Oil. Take them out when they become a little dark in color.

Fry 2 medium sized Onions cut into slices. Fry until golden color. Keep aside in a plate.

Fry 4-5 tablespoons of coarsely ground Coconut in little oil. Fry until golden brown color. Keep aside in the same plate.

Put all fried ingredients when cooled into a grinder, add little water, and make a fine paste along with 2 tablespoons of Living Beyond’s freshly ground Kolhapuri Mutton masala.

Take a heavy bottomed utensil and heat 3-4 tablespoons of Groundnut oil. Add the marinated Mutton. Fry at a high flame for approximately 3-4 minutes, Cover the lid and cook for approximately 5-7 minutes on low flame.

Add 3 cups of water. Increase the flame until it boils, Cover the lid and cook for 30 minutes until Mutton tenderizes. When the mutton is cooked, keep it aside.

In another handi heat up 4-5 tablespoons of groundnut oil. Add 2-3 crushed Garlic Cloves. Fry until golden brown. Add a tablespoon of ginger garlic paste. Fry for about less than 1 minute on low heat.

Add the paste that we had made earlier. Mix well. Cook this paste for approx. 15 minutes on a low flame and keep on stirring to avoid it from burning. Kolhapuri Masala is cooked.

Now add this masala to the cooked mutton. Mix well. Cook this at high flame until you can see a boil.

At this stage, you can add more water to achieve the desired consistency of the gravy. Cover the lid and cook for 5-8 minutes on low flame. Kolhapuri Mutton Rassa is cooked.

Additionally, you can add Living Beyond’s Garam Masala for added flavor. Add salt if required depending on your taste.

Switch off the burner and rest it for approx. half an hour. It will enhance the color as well as the taste.

Garnish it with Coriander leaves.

Enjoy this amazing dish with either Chapati, Rice Bhakri or Rice. Serve hot!