Kolhapuri Mutton Sukka
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Ingredients
- 800 g mutton, bone-in pieces
- 50 g desiccated coconut
- 6 dried red chillies
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 2 tsp ground coriander
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 30.3 g
- Carbohydrate
- 9.3 g
- of which sugars
- 5.3 g
- Fat
- 44.5 g
- of which saturates
- 19.5 g
- Fibre
- 3.9 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-fry the desiccated coconut and dried red chillies in a pan for 2-3 minutes until toasted and fragrant, then grind to a coarse powder.
- 2
Heat the vegetable oil in a large heavy pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and the mutton, and brown on all sides for 8 minutes.
- 4
Stir in the ground coriander and the toasted coconut powder, then add 250ml water, cover and simmer over low heat for 55 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 5
Uncover and cook for a final 8-10 minutes, stirring often, until the sauce has reduced to a thick, dry coating.
- 6
Scatter with the chopped coriander and serve with rice or flatbread.
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