Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Maharashtra · Dinner

Koli Mutton

The Koli fishing community's mutton curry — bone-in mutton cooked in a coconut-onion masala seasoned with goda masala and a distinctive dried kokum souring agent, served at Koli weddings and festivals. Less fiery than Kolhapuri, more coconutty than Pune style.

🧺 Ingredients

• 700 g mutton (bone-in), cut into pieces
• 4 tbsp coconut oil
• 3 large onions (300 g), finely sliced
• 2 medium tomatoes (200 g), chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• 1.5 tsp red chilli powder
• 1 tsp goda masala
• 5 kokum petals, soaked in 60 ml water
• 1 tsp salt
• 300 ml water
• 1 cup (90 g) fresh grated coconut
• 4 Kashmiri red chillies, soaked
• 2 Bedgi chillies, soaked
• 1 tsp coriander seeds, dry-roasted
• ½ tsp cumin seeds
• 3 peppercorns; 2 cloves; ½ cm cinnamon

👩‍🍳 How to make Koli Mutton

1. Grind masala (No heat): Blend coconut, soaked chillies and spices into a smooth paste.
2. Brown mutton (Heat: high): Heat 4 tbsp coconut oil. Brown mutton pieces in batches on high heat — 4 minutes per side. Remove.
3. Fry onions (Heat: medium-high): In same oil, fry sliced onions for 14 minutes until deep golden. Add ginger-garlic paste — fry 2 minutes. Add tomatoes — cook 7 minutes until oil separates.
4. Add masalas (Heat: medium): Add turmeric and chilli powder — stir 30 seconds. Add coconut masala paste — fry on medium for 6 minutes, stirring, until oil surfaces. Add goda masala — stir 30 seconds.
5. Pressure cook (Heat: high → low): Return mutton. Add kokum water and 300 ml water and salt. Pressure cook on high until first whistle, then 20 minutes on low. Natural release 15 minutes. Mutton should be very tender.
6. Simmer and finish (Heat: medium): Simmer uncovered 8 minutes to reduce gravy. Drizzle coconut oil. Garnish with coriander. Serve with rice or bhakri.

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