What is the mutton kolhapuri?

cattle kolhapuri is food from the area of ​​Kolhapur in India. Traditionally, it is made of mutton, tomatoes, a mixture of many roasted spices and a large number of hot chili peppers. The amount of spicy heat in the classic preparation of mutton kolhapuri can be stunning for some who eat it, although home chefs can easily adjust the spices and reduce the amount of heat. The cooking process is quite simple and includes meat and slow cooking marinade until all the ingredients are joined and mutton are tender. In order to shorten the amount of time to complete the bowl, it is not unusual to perform the final phase of cooking the mutton kolhapuri in the pressure cooker. This can generally be described as Garam Masala , which literally means a "hot mix". Types of added spices are as important as Technique is used to create Masala. The spice usually roasts in a dry pan - while they are still whole, if possible - to release their oils and become aromatic and concentrate their tastes. Baked spice jSOU then ground in Malta and a thickness or coffee mill until they are powder, although some versions add small vinegar or coconut milk to form a paste.

Garam Masala for mutton kolyhapuri contains the base of pepper, cumin seeds, coriander, cloves, anise and green and black cardamom seeds. You can also add bay leaf, cinnamon, fennel seeds, poppy and dried coconut. Finally, hot red chili peppers or dried chili are added to the masala. Some recipes require 20 or more peppers to add to the bowl, while others use only a handful, although the actual amount can be based on the taste of the chef. All spices are baked dry in the pan and then silence into powder, sometimes with small coconut milk added at the end.

The paste is made of garlic, ginger and coriander and mutton is covered and leaves to marinate an hour or more. Once it is done some oilIt in the pan and the onion is fried until it is translucent, after which the mutton is added and roasted. The mixture is poured into a pan with chopped tomatoes and provides a liquid that will be used to complete the bowl. The Lord is covered and is left to cook until the sauce is reduced and the mutton does not boil. The finished mutton kolhapuri can be administered on rice, Indian bread or next to yogurt, especially if the heat level in the food is very high.