Meat kolhapuri

By: Ragini Dey
From: Spice Kitchen
Serves: 4
Photographer: Jana Liebenstein

This is a very spicy hot red meat curry from Kolhapur in western India – reduce the chilli if you would like a medium–hot version. I came across this recipe when I worked in Mumbai during the 1980s. It was quite a shock to my tame North-East Indian palate – and is a winner at the Spice Kitchen with all the macho male diners. Serve with plenty of steamed basmati or other long-grain rice.

Ingredients

Quantity	Ingredient
1kg	beef, lamb or goat or beef, lamb or goat chops, or a combination of both, diced, (see note)
2 tablespoons	vegetable or canola oil
3	large potatoes, peeled and halved
8	cloves, ground
8	black peppercorns, ground
2 tablespoons	poppy seeds, finely ground
1 tablespoon	coriander seeds, ground
1 tablespoon	fennel seeds, ground
1-2 tablespoons	chilli powder, to taste
small handful	coriander leaves, chopped, to garnish

Marinade

Quantity	Ingredient
1/2-2 teaspoons	salt, or to taste
2 teaspoons	turmeric
1 tablespoon	Ginger paste
1 tablespoon	Garlic paste

Onion and tomato paste

Quantity	Ingredient
2 tablespoons	vegetable or canola oil
3	large onions, chopped
45g	desiccated coconut
2	tomatoes, chopped

Method

To make the marinade, mix together the salt, turmeric and ginger and garlic pastes in a large bowl. Add the meat and stir to coat thoroughly, then cover and put in the refrigerator to marinate for 1 hour.
To make the onion and tomato paste, heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 5 minutes, or until brown. Stir in the coconut and tomato and cook for about 2 minutes. Remove from the heat and allow to cool a little, then transfer the mixture to a food processor and process to a paste. Set aside.
Heat the oil in the same saucepan over a high heat. Add the meat with its marinade and the potatoes, and stir-fry for about 8 minutes, or until well browned.
Reduce the heat to medium. Stir in the ground cloves, black pepper, ground poppy seeds, ground coriander and fennel, chilli powder, the reserved onion and tomato paste and 250 ml water. Cover and cook for about 45 minutes, or until the meat is tender.
Garnish with the coriander leaves and serve hot.

Tags:: restaurant; Indian; India; Asia; Asian; Spice Kitchen; Ragini; Dey; restaurant

Meat kolhapuri

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Onion and tomato paste

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