Kolhapuri cuisine is renowned for its fiery flavour and mouth watering scent. When you have a jar of their spice blends, you don't actually need a lot of other spices to cook Kolhapuri mutton curry because they are softer and more aromatic than garam masala.

Although there are quite a few components in this blend, it just takes about five minutes to prepare from start to finish, keeps well for later use, and pairs nicely with chicken, meat, and even some meaty veggies.

Don't worry if you don't have all the ingredients for the Kolhapuri mutton curry; it will still turn out good. Even the first seven components (which are all in my garam masala) can be omitted if you have good-quality garam masala. Mutton, which has a stronger flavour than lamb and is what I use to make this dish, is an alternative. Regardless of the meat you use, the flavours are amazing. Serve with Simple, Perfect Rice or Indian bread.

Ingredients to make Masala for Kolhapuri mutton curry

• 3 cloves

• 1 star anise

• 2 dried bay leaves

• ½ tsp black peppercorns

• 1cm (½in) cinnamon stick

• 2–3 dried chilies (chiles, optional)

• 1 tbsp coriander seeds

• 2 tsp cumin seeds

• 2 tsp fennel seeds

• small pinch of fenugreek seeds

• 1 rounded tbsp poppy seeds

• 1 rounded tbsp sesame seeds

• 4 tbsp desiccated coconut

Ingredients to make Curry For Kolhapuri mutton curry

• 20g (1½ tbsp) root ginger (peeled weight), roughly chopped

• 8 large garlic cloves

• 2 onions: ½ quartered, 1½ thinly sliced

• 25g (1 cup) coriander (cilantro), plus a good handful to serve

• ¾ tsp salt

• 1 tsp Kashmiri chilli (chili) powder (optional, for color)

• 7–8 tbsp Kohlapuri Masala (see above), or to taste

• 1 tsp ground turmeric

• 700g (1lb 9oz) diced mutton or lamb, with some bones if possible

• 4–5 tbsp vegetable oil

• 2 large tomatoes, roughly chopped

Preparation steps for Kolhapuri mutton curry

• Put a frying pan on medium-low heat and pour the first six ingredients for the masala. Stir-fry these ingredients for 20 seconda at low heat. 

• Add the coriander, cumin, fennel and fenugreek seeds and stir-fry them until they are not toasted. Then grind with adding Poppy seeds, sesame seeds and the coconut and dry-roast until it doesn't become a fine powder. Store this powder in an airtight container for a month in a dark place. 

• The following ingredients are blended until smooth: ginger, garlic, quartered onion, 25g of coriander, salt, chilli, 3 tbsp of Kohlapuri masala, and turmeric. If required, add a little water to help the blades turn. Add to the meat and let it marinade as long as you can, ideally overnight in the refrigerator, though you may do it without.

• In a big pan, heat the oil on medium. I like to do this over heat that is somewhat high while sautéing the sliced onions with a little salt until the edges are well-colored. Add the tomatoes and the meat with its marinade. Cook for about 45 minutes over medium heat, with the lid on, until all the water has evaporated. Continue to provide the occasional stir. 

• Now turn up the heat and stir-fry the meat for 3–4 minutes in the thickened masala paste to help the flavours meld. Now, your Kolhapuri mutton curry is ready to serve!