Kolhapuri Mutton Sukka With Rajgira Roti Recipe

About this recipe

A spicy and aromatic Kolhapuri-style dry mutton preparation served with soft and gluten-free Rajgira (amaranth) rotis. This dish is bursting with traditional Maharashtrian flavors and is perfect for an expert cook looking for a unique, satisfying dinner.

Ingredients

• 1 piece Coconut
• 250 g Mutton
• 500 ml Water
• - Onion
• 100 G Kolhapuri Masala
• 250g Ginger
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt
• 250g Coriander
• 500 Gms Amaranth Rajgira Flour

Instructions

1. Step 1: Heat 2 tablespoons of oil in a large pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Step 2: Add minced garlic, grated ginger, and grated fresh coconut. Roast this mixture on medium heat for 5-7 minutes until aromatic.
3. Step 3: Add Kolhapuri masala, turmeric powder, red chili powder, coriander powder, and salt. Mix well and roast the spices for 2-3 minutes.
4. Step 4: Add mutton pieces and coat them well with the masala. Cover and cook for 10 minutes on medium heat, stirring occasionally.
5. Step 5: Add pureed tomato and mix thoroughly. Cover and let it cook on low heat for 25-30 minutes or until the mutton is tender and the masala is dry.
6. Step 6: Meanwhile, prepare the Rajgira rotis. Combine Rajgira flour and a pinch of salt in a bowl. Gradually add water to form a soft, pliable dough. Divide the dough into equal portions and roll them out into thin rotis.
7. Step 7: Heat a tawa (flat griddle) and cook the Rajgira rotis on both sides until golden brown spots appear. Brush lightly with oil if desired.
8. Step 8: Garnish the Kolhapuri mutton sukka with chopped cilantro and serve hot with Rajgira rotis.