Kolhapuri Mutton thecha made in spicy green chilies Full in flavor and healthy.

Kolhapuri Mutton thecha ( Meat in spicy green chutney Maharashtrian style)

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Meat made in nice spicy green chutney,a perfect recipe for the monsoon weather. #Healthy, #proteinpacked, #tastyandnourishing

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  • Do,check my Kolhapuri Mutton Lonche Recipe.
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Kolhapur is a very versatile land filled with abundance of greenery, no wonder you will find acres of land under farming, even though this might be the case,it’s also true that urbanization is playing it’s part. The culture of eating out on weekends is catching up and so is the demand for eateries and hotels, big,small, luxury gourmet, fine dine,to the simple roadside Kiosk.One thing is absolutely clear is that WE Kolhapuri’s love our food.

So,when I say that today’s recipe is special, I am not kidding. In Kolhapur you get something called as the [{Kolhapuri Taat} – that is you have a lavish spread of minced meat,egg masala,mutton masala, red curry,white curry,solkhadi,rice salad,Chapati or traditional jowar Bhakri ]♡

And as a side dish you get something called as Thecha : It’s a spicy green chutney which is made of fresh green chilies and coriander to spice up your food. From that concept came Mutton thecha (Meat made in green spicy chutney,)[ Thecha was considered food of the farmers when they went to field,their wives would pack lunch of bhakri,thecha and onion] So I am sure you are absolutely going to love this recipe, what with Rain God playing rain rain,the atmosphere is perfect for such scrumptious recipe 😋

  • HEALTH BENEFITS OF GREEN CHILIES:
  • BOOSTS METABOLISM : According to META the capsaicin in green chilies helps in increasing metabolism and aids in the process of weight loss. [ For those who go to gym or like me exercise at home, this is a perfect recipe]
  • ANTI – INFLAMMATORY: Green chilies contain compounds that may help reduce inflammation and overall health.
  • ANTI – BACTERIAL : Green chilies also help protect against certain infections.
  • [Some researchers are also checking it’s effectiveness in dealing with cancer,that said,it’s a research and not conclusive at this stage]
  • RAINY SEASON : In the monsoon season the heat in green chilies is effective against sinus and cold.
  • PRECAUTIONS : Though it’s extremely beneficial, Excessive amount can cause stomach upset, If you are prone to acidity, might cause heartburn And if you are having sensitive skin,you might use gloves while handling chilies or the heat of Capsaicin might cause irritation and burning sensation. SO LET’S DIVE IN………..
Kolhapuri Mutton thecha ( Meat in spicy green chutney Maharashtrian style)
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Kolhapuri Mutton thecha ( Meat in spicy green chutney Maharashtrian style)

Recipe by Lina@tikkazndcurriez. Course: Mains, Lunch, Dinner, BrunchCuisine: Indian, MaharashtrianDifficulty: Medium, Basic knowledge of cooking and equipment necessary
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Kolhapuri Mutton Thecha is flavourful, healthy, full of energy and very refreshing. This amazing Dish is made from garlic,green chilies, onions and blend of different spices including the Kolhapuri garam masala.
Serve it the way you like as the main dish or a side dish to your Mutton Thali.

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.

  • SPICES :

  • 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.

  • Salt : To taste

  • FATS :
  • Oil : 2 tablespoon

  • Ghee : 1 tablespoon

Directions

  • STEP 1 :
  • 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.
  • STEP 2 :
  • 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.
  • STEP 3 :
  • 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.

Notes

  • Use all Fresh ingredients, because that is the USP of this Recipe.
  • Though the original Recipe requires red meat,you can always make the dish yourz by interchanging red meat with lean meat,Tofu,Paneer or mushrooms your choice.
  • While adding green chilies, be mindful to the fact,how much heat or spice you can tolerate. ( You can even reduce the chilies to 2,just increase the coriander so that the recipe doesn’t lose it’s texture)
  • You can make whole of the recipe in oil,I have added ghee to balance the spice element.
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