Kolhapuri Lamb Curry (Mutton Kolhapuri) (2024)

5 from 35 votes

Why you will love this recipe?

• Unique and bold flavors: Kolhapuri lamb curry is known for its distinct and robust flavors from the unique Kolhapuri masala. The Kolhapuri mutton curry has a unique taste that sets it apart from other Indian lamb curries.
• Authentic: This Kolhapuri mutton curry recipe captures the authentic flavors of Kolhapuri cuisine.
• Can be made with both lamb and goat: This allows for flexibility in choosing the preferred meat option based on availability, personal preference, or dietary restrictions.

Step 1: Heat a heavy bottom pan. Add coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, poppy seeds, dry coconut, cloves, cardamom, cinnamon, and pepper. Dry roast them until they are aromatic (about 3-4 minutes). Set them aside to cool down (image 1).

Step 2: In the same pan, heat 1 tablespoon of ghee and add the chopped onions. Fry them until they are golden brown. Take them out of the pan and let them cool down slightly (image 2).

Step 3: Combine the fried chopped onion with the roasted whole spices, tomato, ginger, garlic, turmeric powder, and chili powder. Grind into a smooth paste using ½ to 1 cup of water (images 3 and 4).

Step 4: In the same pan, add 2 tablespoons of ghee and let it heat. Add the dry red chilies. Fry until they puff up and set them aside. Add ¼ sliced onion and fry until it is golden brown. Set aside along with the fried chilies. These will be used for garnish (images 5 and 6).

Step 5: Next, add the lamb pieces. Fry them until they brown from all sides. This will take about 5-7 minutes (images 7 and 8).

Step 6: Add the ground paste and salt. Add around one cup of water and adjust consistency (images 9 and 10).

Step 7: Bring to a boil and simmer until the lamb is completely cooked. This may take 15-18 minutes (image 11). Garnish with fried onion and fried red chili (image 12).

Can I use goat meat instead of lamb in Kolhapuri curry?

Yes, absolutely! Kolhapuri curry can be made with both lamb and goat meat. In fact, traditionally, goat meat is commonly used in Kolhapuri cuisine. You can use either boneless or bone-in chunks of goat meat for this curry. Make sure to adjust the cooking time accordingly.

Is Kolhapuri mutton curry spicy?

Kolhapuri mutton/lamb curry is known for its bold and spicy flavors. However, the spice level can be adjusted according to personal preference by varying the amount and type of chilies used.

Can I freeze Kolhapuri lamb curry?

Yes, any leftovers can be frozen for future use. Allow the curry to cool completely, then transfer it to an airtight container and freeze it for up to 3 months.

Can I make lamb Kolhapuri ahead of time?

Yes, you can make Kolhapuri lamb curry ahead of time and let it sit for a while to allow the flavors to meld together. In fact, like many other Indian curries, this lamb curry often tastes even better when allowed to rest for some time before serving. You can refrigerate the curry for up to 4 days and reheat it before serving.