Spicy hot mutton (or lamb) curry - Maas kolhapuri

Food from Kolhapur in Maharashtra, just south of Mumbai is invariably hot and laden with chillies. However the rich flavour of the curry will still come through. This is a great dish to eat with friends and plenty of ice cold beer! It's most authentic with mutton, however, lamb gives equally good results!

Ingredients

2 tablespoons vegetable oil

8 shallots sliced

3 teaspoons crushed garlic

1 teaspoon very finely diced ginger

3 tablespoons chilli paste

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 kg boned mutton or lamb - leg or shoulder will be perfect, cubed

4 large ripe tomatoes

a little sea salt

water

3 dried red chillies, fried in oil, to garnish

very finely shredded ginger, to garnish

Masala

    1.5 tablespoons coriander seeds

    2 blades mace

    4 cloves

    2 teaspoons black peppercorns

    8 com cinnamon stick

    3 dried red chillies - chopped

    1 cup freshly grated coconut

Firstly, prepare the masala by putting all the ingredients except the coconut in a pan and toasting over a gentle heat until the fragrances are releasing readily. Allow the spices to cool slightly and then grind to a powder. Finally add the coconut and again grind well to ensure all is mixed thoroughly. Set aside.

In a large pan heat the vegetable oil and saute the shallots until a wonderful golden brown colour. Immediately add the ginger, garlic and chilli paste and cook for several minutes, again until the fragrances are released. Now add the coriander and turmeric powders and saute for a further two minutes, turning the ingredients as they cook.

Add the cubed mutton or lamb and saute until all is browned. Take the masala paste and stir in well, cooking on a moderate heat for about 15 minutes - the smells will be tantalising! Add the tomatoes and a little sea salt. Now pour in sufficient water to virtually cover all the ingredients and cook gently over a low heat, stirring regularly, until the meat is tender. I would suggest 45 - 60 minutes is ideal.

Pour the curry into a large serving dish, garnish with the fried chillies and ginger. Bring to the table and serve with boiled white rice and perhaps a selection of chutneys!

Better than any take-away!

Comments

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