Marathi Kolhapuri Mutton (Dry-Roasted Coconut Spice Paste)

Ingredients

• 800 g mutton shoulder, cut into 4 cm cubes
• 150 g fresh coconut, grated
• 4 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon black peppercorns, Tellicherry
• 10 whole cloves
• 8 dried red chillies, Kashmiri
• 5 cm cinnamon stick, broken
• 6 green cardamom pods, bruised
• 1 tablespoon fennel seeds
• 10 garlic cloves, peeled
• 50 g fresh ginger, rough chopped
• 80 ml mustard oil
• 3 large onions, thinly sliced
• 1 tablespoon palm jaggery
• 1 tablespoon tamarind concentrate
• 200 ml water
• Salt, to taste

Method

1. 1
   Toast coriander seeds, cumin seeds, black peppercorns, cloves, broken cinnamon, cardamom, and fennel seeds in dry heavy pan over medium heat for 4 minutes until deeply fragrant and color darkens slightly; cool completely.
2. 2
   Dry-roast grated coconut in same pan for 3 minutes, stirring constantly until deeply golden-brown and moisture evaporates; set aside.
3. 3
   Grind toasted spices, roasted coconut, torn Kashmiri chillies, garlic, and ginger in spice grinder until thick paste forms (add 2 tablespoons water if needed).
4. 4
   Heat mustard oil in heavy-bottomed pot until it shimmers; add sliced onions and fry until mahogany-brown, 12 minutes.
5. 5
   Add ground spice-coconut paste and fry for 3 minutes, stirring constantly, until raw garlic aroma disappears and paste darkens to deep red-brown.
6. 6
   Add mutton cubes and stir for 5 minutes until browned on all sides and coated with paste.
7. 7
   Add palm jaggery, tamarind concentrate, and 200 ml water; bring to simmer, cover, and cook over low heat for 40 minutes, stirring occasionally, until mutton is tender.
8. 8
   Uncover, increase heat to medium, and cook for 5 minutes to thicken sauce until it coats meat in glossy dark crust; season with salt and serve hot.