You can't risk waking up late, not even on the weekend holiday. You have to head out early in the morning with a shopping bag in hand. Otherwise, there will be long queues at the meat shop. After standing in line for so long, when your turn comes, none of your preferred goat cuts like 'front leg', 'chest', or 'ribs' will be left. So this much trouble on a holiday is acceptable. But which goat dish will you ask your wife to cook? After eating kasha and curry for so long, it's not a bad idea to try cooking something from another state for a change of taste. So Kolhapuri mutton can very well accompany hot rice. How to prepare it? Here's the recipe.
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What do you need?
Goat meat: 500 grams
Ginger-garlic paste: 2 tablespoons
Mustard oil: 4 tablespoons
Turmeric powder: half teaspoon
Salt: according to taste
Chopped onions: 2 tablespoons
Grated coconut: half cup
Whole coriander: 1 teaspoon
Whole cumin: 1 teaspoon
Sesame seeds: 1 teaspoon
Poppy seeds: 3 tablespoons
Green chilies: 6 pieces
Cloves: 1 piece
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How to cook?
1) Wash the goat meat, marinate it with ginger-garlic paste and let it sit for about an hour.
2) Now heat the oil in a pan. Add whole coriander, cumin, poppy seeds, sesame seeds, chillies, and cloves.
3) Once slightly fried, add onions. Stir for a while and then add grated coconut.
4) After stirring, let it cool slightly and grind everything in a mixer.
5) Fry some more onions in the same pan. Add the marinated mutton. Cook it well until all the water is released from it.
6) Now add the ground spice paste prepared for the goat meat. Stir for quite some time. When oil separates from the meat, add one cup of hot water.
7) Cover and let it cook. If you're in a hurry, you can let it cook in a pressure cooker till two to three whistles.
8) Serve the Kolhapuri mutton hot with rice.
