Kolhapuri Mutton
Prep time
Cook time
Total time
Recipe type: main course
Cuisine: indian
Serves: 2
  • 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:
  • Ingredients:
  • 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
  1. For the mutton:
  2. 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.
  3. 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.
  4. 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..
  5. 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.
  6. Adjust the consistency of the gravy as desired.
  7. 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.
  8. Begin by drying the red chillies and salt in the sun a day prior to making the masala.
  9. Then, heat the oil, add the sliced onion and fry till browned. Leave it in the oil but let it cool down completely.
  10. Then dry roast the whole spices one by one and keep aside.
  11. Next heat oil and fry the spices listed under to be fried. Remove and set aside.
  12. In the same oil fry the coconut and keep aside.
  13. Now for the grinding part:
  14. 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.
Kanda lasoon masala:
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!
Recipe by La Petit Chef at http://lapetitchef.in/2015/07/kolhapuri-mutton.html