Kolhapuri Tambda Rassa Mutton
03-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Mutton
500g mutton, cut into medium pieces
2 large onions, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
2 tablespoons oil
For Kolhapuri Masala
6-8 dried red chilies (preferably Bedgi or Kashmiri)
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
1 teaspoon poppy seeds
4-5 cloves
1-inch cinnamon stick
2 green cardamoms
1 black cardamom
2 tablespoons dry grated coconut
1 teaspoon sesame seeds
1/2 teaspoon asafoetida (hing)
2 tablespoons oil
For Tempering
2 tablespoons oil
1 teaspoon mustard seeds
1 sprig curry leaves
2-3 green chilies, slit
Garnish
Fresh coriander leaves, chopped
Lemon wedges
Instructions:
Preparing the Kolhapuri Masala:
Heat a pan over medium heat and add the dried red chilies. Dry roast them until they puff up and become aromatic. Remove and set aside.
In the same pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, poppy seeds, cloves, cinnamon stick, green cardamoms, and black cardamom. Dry roast them until they release their fragrance. Remove from heat.
Now, add the dry grated coconut and sesame seeds to the pan. Roast until the coconut turns golden brown.
Combine all the roasted spices and coconut in a grinder. Add asafoetida and grind to a fine powder. This is your Kolhapuri Masala.
Cooking the Mutton
In a large pressure cooker, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and cook for another 2-3 minutes.
Add the chopped tomatoes and cook until they soften and the oil begins to separate.
Add the turmeric powder, red chili powder, and salt. Stir well to combine.
Add the mutton pieces to the cooker and mix until the mutton is coated with the spices. Sauté for 5-6 minutes, ensuring the mutton is seared on all sides.
Pour in enough water to cover the mutton, then pressure cook for 4-5 whistles or until the mutton is tender.
Making the Tambda Rassa
Once the mutton is cooked, open the pressure cooker and add 3-4 tablespoons of the prepared Kolhapuri Masala.
Mix well and add additional water if needed to achieve a curry-like consistency.
Simmer the curry on low heat for 15-20 minutes to allow the flavors to meld together.
Tempering
In a small pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter.
Add curry leaves and slit green chilies, and sauté for a minute.
Pour this tempering over the simmering mutton curry and stir to combine.
Garnishing and Serving
Garnish the Tambda Rassa with freshly chopped coriander leaves.
Serve hot with steamed rice, bhakri (millet flatbread), or chapati, along with lemon wedges on the side.
Tips:
Adjust the spice level according to your preference by varying the number of red chilies in the Kolhapuri Masala.
For an even richer taste, you can add a spoonful of ghee to the curry before serving.
This dish tastes even better the next day as the flavors intensify over time.
Enjoy the authentic and spicy flavors of Kolhapuri Tambda Rassa Mutton!
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