One chef, one recipe: Kolhapuri Roast Mutton by Chef Vivek Tamhane

The senior executive chef of BLVD Club, Bangalore, shares one of his favourite recipes. It’s a traditional Indian one, originating centuries ago in southern Maharashtra.

Chef Vivek Tamhane has over three decades of experience in the culinary industry, having set up restaurants in India and across the world, alongside authoring a couple of books, winning numerous awards and making appearances on popular cookery shows. Currently, he is the senior executive chef at BLVD Club by Embassy Group, Bengaluru’s first private luxury club.

Chef vivek tamhane
Across more than three decades in the culinary industry, Chef Vivek Tamhane has set up restaurants, authored books, won multiple awards, and made appearances on popular cookery shows on TV.

With the call for sustainability gathering momentum and pandemic-related restrictions giving rise to the need to look inward, it is fitting that the recipe shared by the chef is one that is rooted in traditional Indian cooking. It harks back to the days of kings, battles and hunts, and follows methods used to cook game meat. Of course, while the original recipe used a wood fire for roasting, the contemporary version allows for the use of ovens. You could try your hand at it and rustle up a feast for the entire family. Just remember, the mutton has to be marinated a day in advance and the masala can be made in a batch and stored for use later.

Kolhapuri Roast Mutton

Kolhapuri roast mutton
One chef, one recipe: Kolhapuri Roast Mutton by Chef Vivek Tamhane 3


  • 1 medium Mutton leg
  • 10gm garam masala powder      
  • 150gm Kolhapuri masala
  • 150gm onions (Chopped)
  • 100ml refined oil
  • 5-6 green chillies
  • 50gm ginger
  • 50gm garlic
  • 500ml mutton bone stock
  • 100gm desi ghee
  • Salt to taste

For the Kolhapuri masala:

  • 200gm dried coconut
  • 100gm whole byadagi chilli
  • 100gm red Kashmiri chilli
  • 100gm fried onion
  • 50gm fried garlic
  • 50gm cumin seeds
  • 15gm black pepper
  • 10gm coriander seeds
  • 10gm sesame seeds
  • 10gm whole garam masala
  • 5gm black cumin
  • 3gm bay leaves


Roast all the ingredients for the Kolhapuri masala and pound it to a fine powder. Store in an airtight glass jar.

Clean and wash the mutton leg.

On a stone grinder, grind green chillies, ginger and garlic to a fine paste.

For the marination, take a bowl and add garam masala, Kolhapuri masala, ginger-garlic-chilli paste and ghee. Mix it thoroughly.

Coat the mutton leg properly in the marinade, wrap it in a clean cloth and refrigerate overnight.

Next day, in a pan, heat the oil, add the chopped onions and saute for some time.

Now add mutton stock and mix well. Add salt to taste at this stage.

Unwrap the mutton leg and put it on a baking tray. Pour the mutton stock mixture over this and cover with cling foil.

In a pre-heated oven, bake the leg for about an hour and a half at 200 degrees, until tender. Check towards the end to see how well mutton is done. Serve with rice or roti.

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