KOLHAPURI MUTTON CHOPS

Serves :

Preparation Time :

40 minutes

Cooking Time :

1 hour

Preparation Method :

Wash and trim the chops. Drain thoroughly.
Combine the marinade ingredients in a bowl and mix in the chops. Cover and refrigerate for an hour.
Grind the garam masala ingredients in a mortar or grinder. Set aside.
To make the Kolhapuri masala paste, heat the oil in a medium-sized frying pan and fry the julienned onions, till they are dark brown and crisp.
Take them off the heat, transfer to a plate and leave them to cool. Reserve the oil.
While the onions are left to cool, transfer 2 tablespoon of the reserved oil to a hot frying pan. Swirl the pan to coat the base and sear the chops in batches of 4, till they are well browned, with a rich caramelized crust. Season them with salt and remove to a bowl along with all the pan juices. Cover and set aside.
Put the fried onions into a grinder along with the grated coconut, ginger, garlic, salt and a few drops of water. Grind them into a semi-fine paste. Set aside.
The Curry
Heat a deep saute pan. Add 2 teaspoon of the onion-flavoured oil and swirl the pan to coat the base. Add the finely chopped onion and saute on medium heat for a few minutes, till soft but not coloured.
Add the ground Kolhapuri masala paste and bhuno it with a little water.
Mix in the spice powders and continue to bhuno on high heat, till well roasted. Continue to bhuno the aromatic and spice base adding a little water to prevent it from burning and to deglaze the pan.
After the base becomes homogenous, add the tomatoes and bhuno again, till they are fully cooked and completely amalgamated with the other ingredients.
Now the base is ready. Add the chops and fry them in the base for a few minute to coat well.
Sprinkle in a few drops of water, cover the pan and turn the heat down. Let the chops simmer gently for 25-30 minutes or till they are succulent, tender and bursting with the flavours of the masala.
Uncover the pan to reduce the gravy for a few minutes.
Stir in the ground garam masala powder and coriander leaves and squeeze in the lime juice.
Check for seasoning and a balance of flavours: the gravy should be a thick, clinging masala. It should be robust, spicy and sweet with a distinct taste of tomatoes. Ensure that the chops are well coated with the curry base.
Rest the chops for 5-7 minutes before serving.
Serve with a traditional rice bhakri or hot rati.

INGREDIENTS

1 kg tender mutton chops
½ teaspoon salt

The Marinade

1 level teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoonIDHAYAM sesame oil

The Garam Masala

⅛" cassia stick
⅙ teaspoon grated nutmeg
3 green cardamoms
½ brown cardamom

The Kolhapuri Masala Paste

200 mlIDHAYAM sesame oil
200 grams finely julienned onions
100 grams grated dried coconut
¾ " ginger
6 garlic cloves
A pinch of salt to help grind the ingredients

The Curry Base

1 onion, chopped fine
1 teaspoon turmeric powder
1 teaspoon hot red chilli powder
½ teaspoon cumin powder
1 teaspoon coriander powder
3 tomatoes, chopped fine
2 tablespoon chopped coriander leaves
Juice of ½ a lime

Posted Wednesday, February 15, 2023 at 3:34:14 AM

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