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Mutton Kolhapuri: An Authentic Hot And Spicy Maharashtrian Dish

Mutton Kolhapuri

Mutton Kolhapuri the red curry with an inch-thick layer of oil sloshing at the top; the sort of fare that needs to be consumed with a bucketful of water at hand to quench those flaming taste-buds. This dish belongs from Kolhapur which is a historic city of Maharashtra in India.


  1. Cloves -8 nos.
  2. Cube Mutton (Cleaned) -Half kg.
  3. Peppercorns- 9 nos.
  4. Onions, chopped- 2 nos. large
  5. Grated Coconut – Half
  6. Coriander leaves -1 cup
  7. Red Chilies -6 nos.
  8. Medium Size Potatoes (peeled & halved) – 4 Nos.
  9. Chopped Tomatoes- 3 nos.
  10. Turmeric Powder -1 Tsp.
  11. Ginger-Garlic paste -1 Tablespoon
  12. Poppy seeds – 1 Tsp.
  13. Aniseeds 1- Tsp.
  14. Coriander seeds -1 Tsp.

How to cook hot ‘n’ spicy mutton kolhapuri?

  1. Add salt, turmeric and ginger-garlic paste to the meat pieces, mix well and keep aside for an hour.
  2. Heat 2 tablespoons oil on medium heat add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Lightly fry.
  3. Next, add onion and cook till it turns light brown.
  4. After that mix, the coconut and tomatoes and cook for a few minutes more, until the colour is brown. Let the mixture be cool and grind to a paste.
  5. Heat the remaining oil in a pressure cooker and add the meat and potatoes, stir and fry till the colour turn light golden.
  6. Add masala paste, salt, water if needed and cook in a pressure cooker until the meat is soft and juicy.
  7. Remove from the cooker into a serving pot.
  8. Garnish with coriander leaves and serve with basmati rice, salad and curd.

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