Kolhapuri Mutton Sukka

Kolhapuri cuisine is terribly misinterpreted for being just another red/brown gravy with the level of chili increased to a level that does not allow you to taste anything else but the chili. However, this is not true of authentic Kolhapur fare. One must be able to taste the careful combination of bold or fiery and delicate or sweet spices. This recipe, albeit a tad demanding in terms of prep, is a powerhouse of flavor. Use good quality goat meat, fry your onions with great patience to a golden brown, and “bhuno” the masala well to really bring out the best. The Sukka masala stays well at room temperature for 3-4 months and can be used for chicken or vegetables alike.

Ingredients

For the Sukka Masala

  • 1 inch piece Ginger
  • 50 grams Garlic, peeled
  • 1 small bunch fresh Coriander, washed and dried completely
  • 1/2 cup vegetable Oil
  • 50 gms Sesame seeds
  • 25 gms Poppy seeds
  • 125 gms dried Coconut, grated
  • 1 tbsp black Peppercorns
  • 60 gms Coriander seeds
  • 20 gms Cumin seeds
  • 2 inch sticks of Cassia bark or cinnamon
  • 10 Cloves
  • 1 tsp Mace
  • 1 tsp Turmeric powder
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1/8 tsp grated Nutmeg
  • 2 Bay leaves
  • 2 Nagkesar
  • 1 tsp Dagadphool
  • 2 green Cardamom
  • 1 black Cardamom
  • 1 tsp Asafoetida
  • 500 gms Kashmiri red chili powder
  • 2 tsp Salt

For the Sukka Gravy

  • 1 Onion, sliced, fried in oil until golden, and ground to a paste
  • 150 gms dried Coconut, grated, roasted until golden brown
  • 5 black Peppercorns
  • 3 Cloves
  • 1 inch stick of Cassia bark
  • 1 tbsp Coriander seeds
  • 1 tsp Sesame seeds
  • 1/2 inch piece of Ginger
  • 5 cloves of Garlic

For the Mutton

  • 1 cup vegetable Oil
  • 3 large Onions, very finely chopped
  • 4 tablespoons Sukka Masala
  • 1 ½ kilo Goat meat (a mix of Leg and Shoulder pieces; make sure you have some Nalli or shank for flavor), parboiled
  • 1/2 cup Mutton stock reserved from the parboiled mutton
  • Juice of one Lemon
  • Freshly chopped Coriander leaves
  • Salt to taste

Method

For the Sukka Masala

  1. Grind ginger, garlic, and coriander without any water. Keep aside.
  2. Heat 1/2 tablespoon oil in a pan. Add poppy seeds and sesame seeds. Toast and keep aside.
  3. In a dry pan, toast the dried grated coconut on a low flame until golden.
  4. Roast the remaining spices in small quantities of oil, individually.
  5. Grind everything together to a powder.
  6. Store in an airtight jar.

For the Mutton Sukka

  1. Blend the fried onion paste, roasted coconut, peppercorns, cloves, cassia bark, coriander seeds, sesame seeds, ginger and garlic to a paste.
  2. Heat 1 cup oil in a large pan. Tip in the chopped onions and fry until pale golden.
  3. Add the ground spice paste and saute for 4-5 minutes.
  4. Add the parboiled mutton and coat well with the masala.
  5. Cover with mutton stock. Season with salt. Cook on medium-low heat, stirring often, until cooked completely.
  6. Reduce the gravy such that it just coats the meat.
  7. Turn off the heat, drizzle lemon juice, and garnish with freshly chopped coriander.
  8. Serve hot.

Recipe courtesy: Saee Koranne-Khandekar

Kolhapuri Mutton Sukka_CALdron_800

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