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Thursday, November 21, 2013,12:57 PM by
D.Sumithra

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KOLHAPURI MUTTON CHOPS

Serves :
6

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

37 comments for “Kolhapuri Mutton Chops”

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

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