Living up to its origin, this Kolhapuri mutton sukha is a fiery dry preparation, tastes best with bhakri or can be wrapped as a stuffing in parathas, rolls.

KOLHAPURI SUKHA MUTTON

Ingredients

1 kilogram mutton, cut into 2 inch pieces on the bone
Stock
2-3 tbsps oil
2 medium onions, finely chopped
Salt to taste
½ cup mutton fat, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp turmeric powder
Brown masala paste
2-3 tbsps oil
1 inch cinnamon stick
12-15 black peppercorns
1 black cardamom
2 star anise
1 tbsp cumin seeds
2 bay leaves
¼ cup coriander seeds
1½ cups grated dried coconut
2 tbsps white sesame seeds
1 tbsp poppy seeds (khas khas)
Green masala paste
2-3 tbsps oil
2 inch ginger, roughly chopped
15-20 garlic cloves
3 medium onions, sliced
Salt to taste
3 medium tomatoes, sliced
1 cup fresh coriander leaves
Sukha gravy
2-3 tbsps oil
3 medium onions, finely chopped
Salt to taste
¼ tsp turmeric powder
2 tsps Kashmiri red chilli powder
1 tbsp kanda lasoon masala
2-3 tbsps chopped fresh coriander leaves
½ lemon
To serve
Bhakris as required


Method

1. Heat oil in a deep pan. Add onions and salt and mix well. Cook till translucent.
2. Add mutton fat and mix, cook on high heat for 2-3 minutes. Add ginger paste and garlic paste and mix well. Cook for 1-2 minutes.
3. Add the mutton and sauté on high heat for 3-4 minutes. Add turmeric powder, mix and cook for 1-2 minutes.
4. Stir in 6-7 cups water and cook till the mixture comes to a boil. Reduce the heat to medium, cover and cook for 30-35 minutes.
5. To make the brown masala paste, heat oil in a pan. Add cinnamon stick, black peppercorns, black cardamom, star anise, cumin seeds, bay leaves and coriander seeds and mix well.
6. Add dried coconut and white sesame seeds and continuously stir till the mixture turns golden brown. Add poppy seeds, mix and cook for 1 minute.
7. Transfer the roasted mixture on to a plate and allow to cool slightly.
8. Put the mixture in a mixer jar and grind to a coarse paste.
9. To make the green masala paste, heat oil in another pan. Add ginger and garlic and mix well. Cook for 1 minute.
10. Add onions and salt and mix well. Cook till golden brown.
11. Add tomatoes, mix and cook till soft and pulpy. Switch the heat off and allow to cool completely.
12. Transfer the mixture into a mixer jar, add coriander leaves, and grind well. Add ¼ cup water and grind to a fine paste.
13. Strain the mutton into a large bowl. Reserve the stock.
14. To make the sukha gravy, heat oil in another pan. Add onions and salt and mix well. Cook till golden brown.
15. Add half of the brown paste and half of the green masala paste and mix well. Reserve the remaining paste for tambda rassa and pandra rassa. Add turmeric powder, red chilli powder and kanda lasoon masala and mix well.
16. Add 1½ cups mutton stock and mix well. Cook till it comes to a boil.
17. Stir in the cooked mutton. Add coriander leaves and mix well. Squeeze the juice of lemon and mix.
18. Switch the heat off, transfer the mixture into a serving bowl, serve hot with bhakris.

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