Kolhapuri tambda rassa – Kolhapuri Mutton Curry

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Kolhapuri Mutton Curry

maharashtrian mutton curry

Mutton – 500gm
Onions – 2
Turmeric powder – ½ tsp
Lemon juice – 1 tbsp
Oil – 4 tbsp
Salt to taste
Kolhapuri Kanda Lasoon masala  3 and 1/2 tbsp

To make a coarse paste

Dry shredded coconut – 4 tbsp
Sesame seeds – 1 tbsp
Cumin seeds – 1/2 tbsp
Cloves of garlic – 6
Ginger – 1 inch piece
Some fresh coriander leaves

Method:

In pressure cooker, heat 1 tbsp of oil.
Add ½ of chopped onion, turmeric powder and salt to taste. Sauté onion till translucent.
Add meat pieces and mix well. Cook until they change their colour a bit. It may take 5 minutes. Keep stirring in between.
Now add around 4 cups of water and put the lid on. Cook until 6-7 whistles as goat meat takes a long time to cook.
Meanwhile mutton is cooking, make the masala paste.

Dry roast coconut and sesame seeds until they turn light brown. Dry roast cumin seeds also until you smell nice aroma coming out.
Ground roasted coconut, cumin seeds and sesame seeds in a mortar and pestle. You may use mixer to make paste. Then add ginger, garlic, and chopped fresh coriander. Grind them to a coarse paste. Keep it aside.
In a big vessel, add 3 tbsp of oil. Once heated, add remaining 1 and ½ chopped onions and sauté until translucent.

Then add ‘kanda lasun masala’ and ground paste.

Reduce the heat and cook until oil starts to separate from masala. It may take around 3-4 minutes.

Now add cooked mutton along with water (mutton stock) in it. Stir and increase the heat. Bring it to boil.
Consistency of rassa is always thin, so you can add more water at this point if required. I prefer my curry to be bit thick. Hence I didn’t add more water. As we have already added salt while cooking meat, be careful while adding salt.
Once the curry comes to boil, reduce the heat to low and allow curry to simmer for 20-25 minutes. This way oil (kat) floats on top.

Switch off the heat and serve hot with Jowar roti.