Kolhapuri Mutton Sukka Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it rest for 30 minutes.
• STEP 2.Heat oil in a pressure cooker and add the marinated mutton. Cook until the mutton is browned.
• STEP 3.In a separate pan, heat oil and add chopped onions. Saut茅 until golden brown.
• STEP 4.Add chopped tomatoes, Kolhapuri masala, and salt. Cook until the tomatoes are soft and oil separates.
• STEP 5.Add the cooked mutton to the pan and mix well. Cook for another 10-15 minutes on low heat.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rotis or steamed rice.

Cooking Tips

• You can adjust the spice level by adding more or less Kolhapuri red chili powder.
• For a richer flavor, you can add a tablespoon of ghee at the end of cooking.
• Make sure to cook the mutton until it is tender and easily falls off the bone.

Storage and Serving

• Kolhapuri Mutton Sukka can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with rotis or steamed rice, and garnish with fresh coriander leaves.