Kolhapuri Mutton Sukha with Tamda Rusha (Dry Mutton Masala with Gravy)

Step 1 Pressure cook mutton

Ingredients: Ground Nut Oil 2tbsp,

3tbsp Ginger – Garlic n Coriander paste,

1 Onion chopped,

1 Tomato chopped,

1tbsp Garam Masala

Pinch of Asafetida,

Big pinch Turmeric,

Salt to taste,

1 ½ liters of Hot Water,

Method:

Heat up the pressure cooker to that add the oil and then one by one add all the ingredients

Cook it for 2 whistle then turn down the flame and then for 5/8 minutes

Then separate the cooked mutton from the Stock and keep the stock for the gravy.

The mutton should be 75% cooked.

Step 2 Making of Sukha Mutton

Ingredients: Mutton 1kg pressure cooked,

1cup Mutton Stock,

1 Fresh Coconut Grated,

1Finely chopped Onion,

1 Finely Chopped Tomato,

2tbsp Ginger n Garlic paste,

Ground Nut Oil 4 to 5tbsp,

Kolhapuri Chutney Masala half cup,

1cup Fresh Coriander,

Fresh Coriander to garnish,

Salt ¾ tbsp only.

Method

In a Kadai heat up oil then add the finely chopped onion cook it for 3/4min,

then add the chopped tomato and again cook it for 3/4min,

then add the Kolhapuri Chutney masala and cook it for 6/8min on a low flame with the kadai covered stir 1/2times,

Know add the paste of coarsely grind fresh coconut with ginger n garlic and cup of fresh coriander, cook it till the oil is separated

add the cooked mutton and 1cup of the mutton stock and then keep it on a low flame for 12/15min.

Then remove it in serving dish sprinkle Fresh coriander and serve.

Tamda Rusha or Mutton Gravy

Step 1 Hirva Watan or Green Masala

Ingredients:6tbsp Roasted Dry Coconut,

2tbsp Roasted Sesame Seeds,

Medium Onions Golden Browned,

½ bunch of Fresh Coriander,

3tbsp Garlic paste, 2tbsp Ginger paste,

Grind all to a very fine paste.

Step 2 Making of the Tamda Rusha

Ingredients:3tbsp Ground Nut Oil,

5-6tbsp Secret Chatni Masala,

Hirva Watan or Green Masala,

Remaining Mutton Stock,

Salt if required. (Because salt there in the stock and in the kolhapuri chutney)

Method:

In a Handi on a high flame heat up oil to that add the Hirva watan and the Kolhapuri Chutney masala Stir 5minuties

Then add half cup of mutton stock and cook it till the oil is separated

then add the remaining stock and bring it to a boil on a low flame till the oil surfaces, add salt if required.

Serve Hot with Jowar/Bajri Bhakri or Thick Chapattis and Rice in Thali