Kolhapur is a city situated in the southwest part of the state of Maharashtra, India.
The city also lends its name to many common products such as Kolhapuri Lavangi Mirchi, Kolhapuri Gul and Kolhapuri Masala(spices). Most preparations in Kolhapuri cuisine include usage of "Kolhapuri Masala (spices)". The most famous part of the Kolhapuri cuisine are red meat preparations called “Kolhapuri mutton”

Quote : Kolhapuri Mutton is the gourmet center of Maharashtra. The quality of raw ingredients, especially the red chili and coriander seeds  makes this dish a novelty.

Serves 4

750 gms Trimmed and cubed Lean Lamb

125 gms Curd
5 gms Minced Ginger
5 gms Minced Garlic
5 gms Cayenne pepper Powder
3 gms Garam Masala Powder
3 gms Turmeric Powder
to taste Salt

For Curry: 
135 gms Onion finely chopped
110 gms Chopped Tomato
600 gms grated fresh Coconut
2 gms piece of Cinnamon
6 nos Cloves
8-10 nos crushed Black Pepper corns
3 gms Aniseed
100 gms Oil
Coriander leaves for garnish

Clean wash and cut lamb pieces

Mix all marinade ingredients and add lamb pieces.
Stir well and set aside for 30 minutes. 

Heat 2 tbl spn oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
Saute for a minute and add onions and fry till golden and add coconut. Saute until brown.
Add chopped tomatoes and stir and take off from the heat. Allow to cool.
Grind the mixture in a processor.
Heat the remaining oil and add marinade lamb pieces and marinade mixture and add little water, cover and cook until done.
Now add the grinded mixture and simmer for 5-6 minutes.
Remove from the heat and serve hot with boiled rice

Wine Pairing: 
Any Barossa Shiraz from Australia. Peppery notes of Shiraz to marriage with the typical Kolhapuri spices marination for mutton.

Contributed by: Star Chefs at ITC Maratha - Mumbai