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    Home » Curry & Side dish » Kolhapuri Lamb Curry

    Kolhapuri Lamb Curry

    Published: Nov 30, 2020 · by Shilpa · Leave a Comment

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    Kolhapuri Lamb Curry

    Kolhapuri lamb curry step-by-step recipe with video and photos.

    Jump to:
    • About this recipe
    • Ingredients to make Kolhapuri lamb curry
    • Using lamb versus goat meat
    • Kolhapuri lamb curry recipe video
    • Kolhapuri lamb curry step-by-step recipe photos
    • Recipe card

    About this recipe

    Kolhapur is a historic city in the Indian state of Maharashtra. Kolhapur is famous for jewellery, Kolhapuri chappal (sandal), Kolhapuri gur (jaggery), and wrestling. And of course, Kolhapur is famous for its cuisine - red hot chillies and unique spices. The famous Kolhapuri non-vegetarian foods include Kolhapuri pandhara rassa and Kolhapuri tambda rassa. In Marathi language, pandhara means white and rassa means gravy. Tambda rassa means red gravy. What we know as Kolhapuri lamb/mutton is called Kolhapuri tambda rassa in Marathi.

    Kolhapuri mutton/lamb is one of the best tasting Indian mutton dishes. This dish uses a lot of aromatic spices dry roasted and then ground, along with sesame seeds, poppy seeds and dry coconut. This dish also makes use of crispy fried onion which is ground to a paste. Not to mention the fiery dry red chilli which gives this dish it's signature colour. If you prefer a milder version, especially when serving to children, you may use Kashmiri dry red chillies instead of the hotter varieties.

    Ingredients to make Kolhapuri lamb curry

    Kolhapuri Lamb Curry

    Lamb: Lamb meat is used in making this dish.

    Onion, ginger and garlic: They make the dish very flavourful. Onion is used in two forms - sliced onions which is fried and used as a garnish, and chopped onions which is fried and ground together along with spices.

    Spices: Whole spices are dry roasted and ground together in this dish. The spices I use are coriander seeds, cumin seeds, cardamom, cinnamon, cloves, black pepper, and fenugreek seeds.

    Coconut, sesame seeds and poppy seeds: These three ingredients adds a very good nutty flavour to the dish when ground along with the spices.

    Tomatoes: Tomotoes add a subtle tang to this dish.

    Ghee: I make this dish with ghee. However, it can be replaced with any cooking oil of your choice.

    Using lamb versus goat meat

    Traditionally made with goat, this dish also tastes equally well when made with lamb. The added bonus when making this dish with lamb is that the cooking time reduces drastically. You will need less than an hour to make this dish, including the prep time. Also, lamb being fattier than goat, adds to the richness of this dish. If you are using goat, marinate the meat with a mixture of yogurt, salt, and turmeric for at least 2-3 hours. If using lamb, marination is not required. However, you will need to brown the lamb before adding the spice mixture. Goat meat has a longer cooking time (1-2 hours), so browning of the meat is usually not required.

    Do give this authentic recipe a try.

    For more meat recipes, click here.

    Kolhapuri Lamb Curry

    Kolhapuri lamb curry recipe video

    Kolhapuri lamb curry step-by-step recipe photos

    1. Dry roast coriander seeds, cumin seeds, cinnamon, cloves, cardamom, pepper, fenugreek seeds, sesame seeds, poppy seeds, and dry coconut. Set aside.

    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry

    2. Heat ghee and fry whole red chill. Set aside for garnish.

    3. Add the sliced onion and fry until it is golden brown. Set aside for garnish.

    4. Now add chopped onion and fry until it is golden

    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry

    5. Combine the fried chopped onion with the roasted whole spices, tomato, ginger, garlic, turmeric powder, and chilli powder. Grind into a smooth paste

    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry

    6. Heat 1 tbsp ghee and add the lamb pieces. Fry them until they are well browned on all sides

    7. Add the ground paste and salt. Add water and adjust consistency

    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry

    8. Bring to a boil and simmer until the lamb is completely cooked

    9. Garnish with fried onion, and fried dry red chilli

    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry
    Kolhapuri Lamb Curry

    Recipe card

    Kolhapuri Lamb Curry

    Kolhapuri Lamb Curry

    Kolhapuri Lamb CurryShilpa
    Kolhapuri mutton/lamb is one of the best tasting Indian mutton dishes. This dish uses lot of aromatic spices dry roasted and then ground, along with sesame seeds, poppy seeds and dry coconut.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins

    Ingredients
      

    • 1 kg lamb
    • 2 tbsp coriander seeds
    • 1 tbsp cumin seeds
    • 1 tbsp sesame seeds
    • ½ tbsp poppy seeds
    • 5 green cardamom
    • 5 cloves
    • 5 sticks cinnamon
    • ½ tsp black pepper
    • ¼ tsp fenugreek seeds
    • 2 tbsp ghee
    • 2 large onion thinly slices
    • 1 large tomato
    • 1 tbsp ginger paste
    • 4-5 cloves garlic
    • 3-4 red chilli whole
    • ¼ cup coconut (dry or desiccated)
    • 2 tbsp chilli powder
    • 1 tsp turmeric powder
    • 1 pinch asafoetida (hing)
    • Salt to taste
    Kolhapuri Lamb Curry

    Instructions
     

    • Thinly slice ¼ onion and finely chop the remaining onions
    • Dry-roast coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, poppy seeds, dry coconut, cloves, cardamom, cinnamon, and pepper. Set aside
    • Heat 1 tbsp ghee and add dry red chilli. Fry until they puff up. Set aside
    • Add the sliced onion and fry until it is golden brown. Set aside along with the fried chilli
    • Now add chopped onion and fry until it is golden
    • Let the onions cool down. Reserve 2 tbsp fried onion and all the fried red chilli for garnish
    • Combine the remaining fried onion with the roasted whole spices, tomato, ginger, garlic, turmeric powder, and chilli powder. Grind into a smooth paste using some water
    • Heat 1 tbsp ghee and add the lamb pieces. Fry them until they brown from all sides (about 5-7 minutes)
    • Add the ground paste and salt. Add water and adjust consistancy
    • Bring to a boil and simmer until the lamb is completely cooked (about 15 minutes)
    • Garnish with fried onion, and fried chilli

    Video

    Nutrition Facts
    Kolhapuri Lamb Curry
    Amount Per Serving
    Calories 183 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 6g38%
    Cholesterol 40mg13%
    Sodium 46mg2%
    Potassium 224mg6%
    Carbohydrates 5g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 9g18%
    Vitamin A 384IU8%
    Vitamin C 12mg15%
    Calcium 42mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family. Read More…

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