Chef Ranveer Brar shares his recipe for Kolhapuri Mutton Sukha

Jul 06, 2014, 06:40 IST | A correspondent

Chef Ranveer Brar reveals why the Kolhapuri Mutton Sukha served at Vile Parle-based restaurant Purepur Kolhapur reminds him of Punjabi cuisine

Chef Ranveer Brar travels across the country, visits various places and rediscovers the flavours of India through diverse cuisines in his new show, The Great Indian Rasoi, on Zee Khana Khazana.

Ranveer Brar

In a four-part series exclusively for sunday mid-day, the chef travels to four restaurants across the city that serve authentic regional food and shares with readers his favourite recipes that he tasted at these eateries.

Kolhapuri Mutton Sukha

Chef Brar says, “The understanding of Kolhapuri food for any chef comes along with the understanding of chillies that grow in the region and how to balance out its spicy flavour.

In none of the dishes served at this eatery, the spicyness was disallowing the palate to taste the other flavours. I’ll go back for the Kolhapuri Mutton Sukha as I found a Punjabi connect with it, thanks to the fried onions used in the gravy.”

Purepur Kolhapur: Parleshwar Rd, Vile Parle East

Kolhapuri Mutton Sukha

>> 500 gm mutton 
>> 1 tsp ginger 
>> 1 tbsp garlic
>> 2 green chillies 
>> 1 cup stock 
>> 1 chopped onion
>> 1 tbsp goda masala
>> 1 ½ tbsp onion-garlic masala
>> 1 tsp oil
>> 1 tsp turmeric 
>> Salt to taste

>> Wash and cut the meat pieces into medium size
>> In a pressure cooker add meat, turmeric, salt and sufficient amount of water. Cook until the meat turns soft
>> When meat is cooked remove from the flame and keeps aside
>> In a pan, add oil and sauté onion for a minute and then adds ginger, garlic and green chili paste and sauté well 
>> Now add onion-garlic masala and mix well. Add a little stock and sauté again
>> Now add boiled meat and a cup of stock 
>> After first boil, reduce the flame and add goda masala. Simmer for a while till the gravy turns dry
>> Turn off the heat and serve hot with bhakri

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