Maas Kohlapuri

Authentic Maas Kohlapuri Recipe from India | Spicy and Delicious

Region / culture: India | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Maas Kohlapuri is a traditional Indian dish that originates from the city of Kolhapur in Maharashtra. This spicy and flavorful mutton curry is a popular dish in Indian cuisine, known for its rich and aromatic taste. The dish is made with a blend of spices and herbs that give it a unique and delicious flavor.

History

Maas Kohlapuri has a long history and is believed to have been created in the royal kitchens of the Maratha rulers of Kolhapur. The dish was originally made with local ingredients and spices that were readily available in the region. Over time, the recipe has evolved and been passed down through generations, becoming a staple in Indian cuisine.

Ingredients

750 g mutton
20 g turmeric
salt

Paste

250 g onions
200 g tomatoes
50 g ginger garlic paste
30 g coriander leaves
100 g red chilli
10 g green chillies
50 g coconut
50 g poppy seeds
25 g coriander seeds
25 g fennel seeds
20 g pepper
75 ml oil
1 bay leaf
20 g garam masala
25 g coriander powder
25 g chilli powder
2 g cinnamon
1 g cardamom
1 g cloves

How to prepare

Grind all the ingredients to make a paste.
Slice the onions, puree the tomatoes, and chop the green chillies and coriander leaves.
Pressure cook the mutton with ginger garlic paste, salt, and turmeric for approximately 20 minutes.
Heat oil in a heavy-based saucepan.
Add cloves, bay leaf, cardamom, and cinnamon.
Sauté the sliced onions until golden.
Add green chillies and tomato puree, and sauté for 5 minutes.
Mix in the remaining ingredients and cook for another 5 minutes.
Add the paste and stir for 2 minutes.
Add the cooked lamb and simmer for 10 minutes.
Serve hot, garnished with coriander leaves.

Variations

For a vegetarian version, you can substitute the mutton with vegetables such as potatoes, cauliflower, or paneer.

Cooking Tips & Tricks

Make sure to grind the spices and herbs to a fine paste to ensure a smooth and flavorful curry.

- Adjust the amount of red chillies and green chillies according to your spice preference.

- Cooking the mutton in a pressure cooker helps to tenderize the meat and infuse it with the flavors of the spices.

- Garnish the dish with fresh coriander leaves for a burst of freshness and color.

Serving Suggestions

Serve Maas Kohlapuri with steamed rice or Indian bread such as naan or roti.

Cooking Techniques

Pressure cooking the mutton helps to tenderize the meat and infuse it with the flavors of the spices.

Ingredient Substitutions

If you don't have all the spices listed, you can use a pre-made Kolhapuri masala blend for convenience.

Make Ahead Tips

You can prepare the spice paste in advance and store it in the refrigerator for up to a week.

Presentation Ideas

Garnish the dish with a sprinkle of fresh coriander leaves and serve it in a decorative serving bowl for an elegant presentation.

Pairing Recommendations

Maas Kohlapuri pairs well with a side of cucumber raita or a fresh salad to balance out the spiciness of the curry.

Storage and Reheating Instructions

Store any leftover Maas Kohlapuri in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

20g per serving

Proteins

30g per serving

Vitamins and minerals

Maas Kohlapuri is rich in vitamins and minerals such as vitamin C, iron, and potassium.

Alergens

Allergens: Contains coconut and poppy seeds

Summary

Maas Kohlapuri is a nutritious dish that is high in protein and essential vitamins and minerals. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Maas Kohlapuri is a delicious and aromatic mutton curry that is sure to impress your family and friends. With a blend of spices and herbs, this dish is packed with flavor and nutrition, making it a perfect addition to your Indian cuisine repertoire. Enjoy this traditional dish with steamed rice or Indian bread for a satisfying and flavorful meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Maas Kohlapuri. It was given to me by an old friend of mine who had traveled to India and brought back with her a wealth of knowledge about the country's cuisine. As she handed me the tattered piece of paper with the recipe written in beautiful calligraphy, I could feel the excitement bubbling up inside me.

I had always been passionate about cooking, and Indian cuisine in particular had always held a special place in my heart. The intricate blend of spices, the rich flavors, and the vibrant colors of the dishes never failed to captivate me. So when I read through the ingredients and instructions for Maas Kohlapuri, I knew I had to try my hand at making it.

The recipe called for a variety of spices that I had never used before - dried red chilies, black peppercorns, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon sticks, and cardamom pods. The list seemed daunting at first, but I was determined to master the art of blending these spices together to create the perfect balance of flavors.

The first step was to dry roast the spices in a pan until they released their aromas and became slightly toasted. The kitchen filled with a heady, exotic fragrance that instantly transported me to far-off lands. I ground the roasted spices into a fine powder using a mortar and pestle, reveling in the feeling of creating something truly special from scratch.

Next, I marinated the lamb pieces in a mixture of yogurt, ginger-garlic paste, turmeric, and the freshly ground spice blend. The vibrant hues of the turmeric and the rich aroma of the spices coated the meat, promising a dish that would be bursting with flavor.

As the lamb marinated, I prepared the other ingredients - onions, tomatoes, green chilies, and fresh cilantro. I heated a generous amount of oil in a large pot and sautéed the onions until they turned golden brown and caramelized, releasing their natural sweetness.

I added the marinated lamb to the pot and seared it on all sides until it was beautifully browned. The sizzle of the meat hitting the hot oil was music to my ears, a symphony of flavors coming together in perfect harmony.

Next, I added the tomatoes, green chilies, and a splash of water to the pot, allowing the ingredients to simmer and meld together. The rich, spicy aroma that wafted up from the pot was intoxicating, making my mouth water in anticipation of the final dish.

After letting the Maas Kohlapuri simmer on low heat for a couple of hours, I lifted the lid of the pot and was greeted with a sight that brought tears to my eyes. The lamb was tender and succulent, the sauce thick and luscious, the colors vibrant and inviting.

I scooped a spoonful of the Maas Kohlapuri onto a plate and garnished it with fresh cilantro leaves. The first bite was a revelation - the tender meat melted in my mouth, the spices danced on my tongue, and the flavors lingered long after I had finished eating.

I knew then that this recipe for Maas Kohlapuri would become a staple in my kitchen, a dish that I would prepare with love and pride for years to come. And as I shared it with my family and friends, I passed on not just a recipe, but a piece of my heart and soul, a connection to a world of flavors and aromas that would never cease to amaze and inspire me.