Kolhapuri Mutton curry made with authentic Kanda lasoon masala. This curry is sumptuous,its fiery and delicious, the meat tender and succulent..and its equally good with rotis or rice! What more could one ask for on a rainy night!!
“That’s the thing about pain,” Augustus said, and then glanced back at me. “It demands to be felt.”
I am going to openly confess here that I hadn’t watched the Fault in our stars till yesterday. Yup!! In spite of getting good reviews and me being a movie buff , I had somehow been putting it off imagining it to be a total sob fest. But I finally gave in and succumbed to the love between Augustus(who I fell in love with BTW) and Hazel. I got completely immersed in the TFIOS experience; and, of course, I cried (fine…sobbed) my way through the movie.. more than once. and it left me feeling raw and emotional,stripped… naked… and undone.
“You have a choice in this world, I believe, about how to tell sad stories, and we made the funny choice.”
That is exactly how I would have told my story..and even though I am not dying of some untreatable rare cancer, my and P’s love story had his fair share of star crossed moments.
Have you ever gone through something that changed you?? Some life altering experience? Something that made you question the very reason of your existence..or shook your belief in that someone higher up?? It can also be completely different… Something happened to you that reaffirmed your faith in people..in God.. (or whoever it is that guides you) .. in love.. in yourself?
Most of us would have felt both the emotions..the good, the bad and the ugly. I know I have had my share of moments which left me shaken, some that stirred me from within..and a few that completely uplifted me and made me who I am today.
“I think that we are like stars. Something happens to burst us open; but when we burst open and think we are dying; we’re actually turning into a supernova. And then when we look at ourselves again, we see that we’re suddenly more beautiful than we ever were before!”
When that beautiful something happens to you, when you have changed, there is no changing it back.
Similarly some changes are so good that they alter you for good..and you become not a better you, but who you were supposed to be. And now I am talking about food..and the extremely delicious and tantalizing changes I made to my favorite mutton curry; my mom’s.
Mutton curry in my home was a Sunday must. My dad loves his red meat and my mother makes a super delicious mutton curry..Oriya style with potatoes and a rich dark delicious gravy of onions and whole spices. Although I love my mom’s mutton curry,I felt the need to shake things up a bit and I was in the mood for something really hot and spicy.. Rainy and grey nights tend to have that effect on me. I knew what I wanted to try , but since its not a family dish, I had to take help from others..someone for whom the dish would be a much loved family treasure..and after a lot of sifting, speaking to two of my Marathi friends and a cousin who lives in Nagpur (same region) , I decided to follow Poonam and her fabulous and authentic recipe for the dish right here http://maharashtrian-recipes-online.com/kolhapuri-kanda-lasun-masala-kanda-lasun-chutney-lal-tikhat-recipe/. I adapted the recipe for the masala because obviously I didn’t want to make 8 kgs of it!!
- You will make authentic regional food..and nothing can be better!
- You will have some leftover masala which can be stored for several months.
- You can use this masala on almost anything and everything to spice it up, add a little color and a lot of heat.
- Leftover rotis get a facelift when friend in ghee with thei fiery little thing here sprinkled on top of it..
- Takes time. and Patience
- Might affect people who are allergic to chillie.
- Please follow the notes in the recipe section for an easy alternate route.
(Typically at home,most Indians have rice and rotis by hand…we believe it brings out the flavour of the food better. Trust me, take some rice, add the gravy to it, mash some of the potatoes in it..add some more gravy, take a bite..then bite into the perfectly cooked mutton…. and have a bite of the sharp lemony onion wedges…ahhh….my mouth is salivating at the thought of it and I had mutton for dinner last night!!
- For the Curry:
- Goat meat 500gms, bone in
- Onion 4-5 medium ones, chopped fine
- Turmeric- ½ tsp,salt, lemon juice of 1 lemon, Mustard oil 4 tbsp
- Grind into a coarse paste:
- Dry shredded coconut = 6 tbsp
- Sesame seed - 2 tbsp
- cumin seed 1 tbsp,
- ginger 1 inch
- garlic 8 cloves
- Kolhapuri kanda lasoon masala - 4 tbsp
- For the Kolhapuri Kanda lasoon masala:
- Dried red chillies - 100 gm
- Dry coconut 50 gms
- Onon 2 slices
- garlic - 6-8 cloves
- ginger ½ inch
- oil for frying
- sea salt
- Spices to dry roast:
- black cumin seeds 1 tbsp
- cumin seeds 4 tbsp
- coriander seeds 2tbsp
- sesame seeds 2tbsp
- bayleaf -6
- To roast in generous amount of oil:
- black peppercorn - 10-12
- cloves 8
- cinnamon 2 inch
- cardamom 8
- star anise 4
- Ram phool 4
- Hing 1 tsp
- For the mutton:
- Start by making the paste. Dry roast the sesame seeds and coconut, add the ginger ,garlic, coriander and roasted cumin seeds and make a paste by adding a little water.
- Take a big vessel.Add some mustard oil and start by browning the meat pieces in turmeric,little salt and half of the chopped onions.
- In another pan, add mustard oil and saute the remaining onions till translucent.The add the kanda lasoon masala and the masala paste and saute till oil starts to separate from the masala..
- Now add the mutton pieces and the juice into the pan, add half cup of warm water and let it cook on high for 5 mins. Leave it to simmer on low -medium heat for 3- 3.5 hours, making sure you keep adding water and stirring between till the meat is tender.
- Adjust the consistency of the gravy as desired.
- Although potatoes are not a part of this dish, we love our mutton curry with potatoes,and so I add 2 pre-boiled potatoes that are simply sauteed in salt and turmeric to the gravy around 30 mins before the curry is done. This is purely optional. Serve with a squeeze of fresh lemon juice if desired.
- Begin by drying the red chillies and salt in the sun a day prior to making the masala.
- Then, heat the oil, add the sliced onion and fry till browned. Leave it in the oil but let it cool down completely.
- Then dry roast the whole spices one by one and keep aside.
- Next heat oil and fry the spices listed under to be fried. Remove and set aside.
- In the same oil fry the coconut and keep aside.
- Now for the grinding part:
- First grind the red chillie and salt together. Then add the coconut and grind it.Next add the fried whole spices and blitz till its a coarse powder. Now sieve the powdered roasted masala and add to the jar, add the ginger garlic and onion oil mixture and blend till it resembles a coarse powder. Store in barnis with cotton tied over the month. Can be stored for several months.
You can buy this in most shops in Maharashtra or try to make it at home like I did. Its the key to an authentic Kolhapuri masala and while I obviously couldn't do it the exact traditional way, I did manage to make it and the flavor is amazing.
Its quite time taking to make the masala and in case you don't feel inclined to do so, and can't find the ready made masala wither, you can try this alternate solution. Proceed exactly as above, just add some red chillie powder to the masala to get the color.
I slow cooked the meat for 3 and a half hours. Needless to say the flavors are way more enhanced by slow cooking, but for busy days, simply let it cook for 30 mins with the masala till nicely coated, then put the meat in a pressure cooker , add sufficient water and pressure cook it for 7-8 whistles.
The cooking time depends on the cut and size of meat, the maturity level of the meat and also the age. Adjust time accordingly. I used a baby goat.
You can swap the goat in this recipe for lamb and still enjoy the delicious stew!