Kolhapuri Lamb Curry That Punches Back
š Kolhapuri Curry That Punches
Fire, Flavour, and No a Teardrop Spared!
Straight fae the spice-slinginā streets of Kolhapur, this curry is bold, red, and unapologetically pure carnivore magic. A slow-simmered lamb dish thatāll stop the darts mid-flight and silence Sandra mid-rant.
š“ Heads Up
The full ingredient list gets ye prepped ā but when yeāre cookinā, follow Big Davieās Pocket Cards. Each oneās got the real-time ingredients and moves. If they disagree, trust the laminated one. Davie does. And if ye can get salt marsh lamb, get it. No every Sunday, obviously. Davieās no made of money.
Spice
š¶ļøš¶ļø
Serves
4
Time
2 Hours
š What Yeāll Need
- Lamb (500g, diced)
- Kolhapuri Spice Mix (2 tbsp) ā Bought, no-faff or homemade? Pick yer weapon
- Oil (3 chef spoons, plus a splash if needed)
- Star anise (1 x)
- Cinnamon stick (1 x)
- Green cardamom pods (3 x)
- Cloves (3 x)
- Red onion (1 x finely chopped)
- Garlic & ginger paste (2 tbsp)
- Fresh red chilli (1 x sliced)
- Turmeric (1 tsp)
- Fresh curry leaves (12 x)
- Salt (1 tsp)
- BIR Mix Powder (2 tsp)
- Chopped tomatoes (1 x Can)
- Lamb stock (500ml)
- Creamed coconut (100ml)
- Fresh coriander
š Curry Credentials
- Born in Kolhapur. Raised behind the Tavern bar
- Salt marsh lamb turns this fae dinner into an event
- Red, fiery and completely uninterested in yer mild korma
- Davie says two tablespoons of Kolhapuri mix is called commitment
š¶ļø Don’t Have Kolhapuri Spice Mix?
Nae Kolhapuri masala in the cupboard? Nae panic. You’ve got two ways tae make yer own. One involves roasting and grinding. The other involves opening four jars. Big Davie’s already made his decision.
ā” Big Davie’s No-Faff Masala
All the flavour without the spice grinder, and the kitchen still looks like a kitchen when you’re finished. Grab these ground spices and get on wi’ dinner.
- Ground coriander (2 tbsp)
- Ground cumin (1 tbsp)
- Chilli powder (Ā½ā1 tsp, tae taste)
- Ground nutmeg (ā tsp)
Mix the lot together in a wee bowl. Use 2 tbsp of the finished mix wherever the recipe calls for Kolhapuri Spice Mix. Keep the rest in an airtight jar for next time.
Nae extra cloves, cinnamon or cardamom needed here. They’re already waiting in Stage 3 tae perfume the oil. Davie’s making a curry, no conducting the Royal Philharmonic Spice Orchestra.
š§Ŗ The Full Spice Laboratory
Fancy doing it the traditional way? Get the frying pan and grinder oot. Boab calls this artisan cooking. Davie calls it another bloody appliance tae wash.
- Coriander seeds (2 tbsp)
- Cumin seeds (1 tbsp)
- Cardamom seeds (1 tsp)
- Cloves (4 x)
- Small cinnamon sticks (2 x)
- Dried red chillies (2 x)
- Nutmeg (Ā¼ tsp)
Gently pan-roast the spices until fragrant. Nae oil. Let them cool completely, then grind the lot into a fine powder. Use 2 tbsp of yer homemade mix instead of the bought Kolhapuri Spice Mix. Keep the rest for the next curry ā because there will be a next curry.
š„ Big Davieās Pocket Cards
The Meat Bath š
- Lamb (500g, diced)
- Kolhapuri Spice Mix (2 tbsp)
š„ How tae dae it
Chuck yer lamb and Kolhapuri mix into a big bowl. Mix until the lambās coated like itās heading on a night out. Leave it tae sit in the fridge for a few hours ā overnight if ye want that āI know what Iām doingā depth.
The Seal & Lift š„
- Oil (3 chef spoons)
- Marinated lamb
š„ How tae dae it
Heat yer oil till itās shimmering. In goes the lamb ā spread it oot and let it brown on all sides. No boilinā. We want seared glory, no grey sadness. Once browned, lift the lamb back oot the pan and set it aside.
Whole Spice Warm-Up š¶ļø
- Star anise (1 x)
- Cinnamon stick (1 x)
- Green cardamom pods (3 x)
- Cloves (3 x)
- Extra splash of oil, if needed
š„ How tae dae it
Same pan. Add a fresh splash of oil only if the lambās drank the lot. Toss in yer whole spices and let them crackle like theyāre startinā a fight in the pan. Give them a minute tae wake up and perfume the oil. Nae burninā, or Frank will say it smells like regret.
Onion Breakdown š§
- Red onion (1 x finely chopped)
- Garlic & ginger paste (2 tbsp)
- Fresh red chilli (1 x sliced)
- Turmeric (1 tsp)
- Fresh curry leaves (12 x)
- Salt (1 tsp)
- BIR Mix Powder (2 tsp)
š„ How tae dae it
In wiā the onion first. Fry till soft, golden and smellinā like a warm memory. Then add yer GG paste and chilli ā stir for 30 seconds till the room wakes up. In wiā the turmeric, curry leaves, salt and BIR Mix Powder. Keep it movinā and give it a wee splash of water if the spices start catchinā. This is yer flavour base. Treat it right.
The Big Simmer š
- Chopped tomatoes (1 x Can)
- Lamb stock (500ml)
- Seared lamb
š„ How tae dae it
In go the chopped tomatoes and lamb stock. Stir it aw together, then return the lamb like it never left. Lid on and simmer slow for 1 hour 30 minutes. Nae rushinā. Youāll know things are moving in the right direction when the house goes quiet and Davie starts sniffinā the doorframe.
Creamy Chaos & Garnish š„„
- Creamed coconut (100ml)
- Fresh coriander
š„ How tae dae it
About 30 minutes before yer simmer time runs oot, turn the heat low and stir in the creamed coconut. Nae rush. Just let it melt through the madness. Leave the lid off and simmer slow until the sauce thickens and clings like a pub rumour. Finish wiā a flurry oā fresh coriander before Boab tells folk it was his recipe.
š Davieās Chicken Afterthought
Lamb no happening tonight? Chicken works a belter. Skip the Meat Bath and build yer curry base as normal. Once the turmeric and curry leaves are in the pan, add the Kolhapuri Spice Mix (2 tbsp) and keep it movinā so it disnae catch. Add yer chicken and carry on wiā the recipe, simmering gently until the chicken is cooked through. Nae need tae give chicken the full lamb simmer ā it’ll be cooked long before that.
š¤ Sandraās Substitutions
Nae salt marsh lamb? Calm doon, Laird McDavie. Normal lamb works perfectly. Nae fresh curry leaves? Dried will survive, but fresh are worth hunting doon. And if ye remove the chilli entirely, Sandra would like tae remind ye that chicken soup recipes are available elsewhere.
š¶ Pixelās Barketing
This curry knows exactly what it is. Lamb, heat, spice and a long simmer. Nae seventeen different messages fightinā for attention. If yer marketing needs a flowchart before folk understand what ye sell, Davieās curry has a clearer brand strategy than you.