30 minPrep
40 minCook
70 minTotal
4Servings
300Kcal
Ingredients
- —Meat : 500 grams ( I have used goat meat here,you can use any red meat/lean meat of your choice)
- —Green chilies : 4 to 6 ( I don't have appetite for toooo much heat😁 You can add 10 to 15, as per your taste )
- —Garlic : 8 to 10 pods
- —Onions : 2 Medium, thinly sliced.
- —Coriander : 1/2 bunch
- —Mint leaves : 1 bowl.
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- —Turmeric : 1/2 teaspoon.
- —Red chili powder (Kashmiri: optional) : 1 teaspoon (TSP)
- —Garam masala: 1 TSP (Have shared the Garam masala recipe above,you can make a batch and store in airtight container for later use)
- —Black pepper powder : 1/4th teaspoon.
- —Cumin seeds : 1 and 1/2 tablespoon.
- to tasteSalt :
- —Ghee : 1 tablespoon
Instructions
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- Clean the meat properly under running water to remove any impurities,transfer the meat in an utensil, now add salt turmeric and some coriander and mint twigs, little water and pressure cook in the cooker on medium flame for 3 whistles. [ Keep the meat cooked 95% or a little medium rare,do not overcook]
- Once you are done cooking the meat,do not let it sit in the steam for long immediately remove from the cooker and allow the steam to escape. Separate the broth from the meat,to keep the meat dry.
- LET'S MAKE THE THECHA :
- We have to dry roast the green chilies in a pan (Do not add oil in the beginning while roasting the chilies as they might burst while crackling)
- Once the green chilies are slightly roasted,now add the oil, thinly sliced onions, garlic, cumin seeds and salt,roast till golden brown. [You can use rock salt,if you want. ]
- Now take a mortar-pestle and transfer the above chilie mix to it and rough grind in the mortar do not make a fine paste ( we need a rough texture)
- Our THECHA is ready, keep it at the side.
- In a blender roughly blend the remaining coriander and mint on pulse mode add all the dry spices like chilie powder,garam masala powder, turmeric and make a rough mix [ Do not make a fine paste]
- It's time to bring all of the above mix together. In a pan add ghee,bay-leaf and the dry meat,fry till the meat is golden brown, keep stirring.
- Add the blended masala and the thecha to it and stir all of it together, check the salt,if you feel you need to add,now is the time,stir it once more,reduce the flame to simmer.
- Cover and cook for 10 to 15 minutes, keep checking and stirring in between to avoid the meat sticking to the pan. ( Do not add water,if you feel it's too dry,sprinkle or drizzle some water or oil)
- TA-DA it's done. Our Kolhapuri Mutton thecha is ready. Garnish with brown onions, little coriander and mint, drizzle a bit of lemon juice serve as a side dish or use it as a main dish.
Ready to cook?
Follow step-by-step instructions in Cook Mode.