Kolhapuri Tambda Rassa / Mutton Rassa & Sukhe Mutton (Maharashtrian goat meat curry)
Mutton – 1 kg (Cut into medium sized pieces) Turmeric powder – 1 tsp Onions – 1 (for mutton rassa) + 4 (to make onion paste) Kanda lasun masala / lal tikhat 1 ladleful or 4 tbsp approx each (for rassa and sukhe mutton) Oil – 3 tbsp for rassa + 4 tbsp of sukhe mutton Salt to taste
: To dry roast and grind (Masala paste)
To dry roast and grind (Masala paste) Dry grated coconut – 2 cups Handful of fresh coriander leaves Garlic – 15-20 cloves Ginger – 1.5 inch piece Onions – 4 (cut into cubes) Sesame seeds – 4 tbsp Cumin seeds – 3 tbsp Poppy seeds – 1 and ½ tbsp Cinnamon sticks – 3-4 Black peppercorns – 6-8 Cloves – 3-4
How to make kolhapuri tambda rassa or mutton rassa?
Add 1 tsp of turmeric powder into the 1 kg of mutton and chop 1 small sized onion. Heat 3 tbsp of oil in a big vessel. Add 1 chopped onion and sauté till translucent. Add mutton with turmeric in it. Add salt to taste. Mix well and cook covered on a medium heat for 15-20 minutes, stirring occasionally. Grind ginger and garlic together to a coarse paste. After 15 minutes of cooking, add ginger and garlic paste. Mix well and cook covered again for 10-15 minutes. Meanwhile bring approximately 3 litres of water to boil. Add around 2 litres of hot water. Cook covered on medium-high heat until mutton is tender, stirring occasionally. (It may take 1 hour approximately) To make masala paste, dry roast cumin seeds on a low heat until fragrant. Then add sesame seeds and poppy seeds. Roast until sesame seeds changes their color to light brown. Then add whole spices and roast for few seconds. Take it out in a dish. In the same kadai, add onions and dry roast until golden brown, stirring occasionally. It may take 20-25 minutes. Once the onions turn golden brown, add 1 tbsp of oil in it and mix well. Fry for 4-5 more minutes until onions get nice dark brown color. Dry roast coconut on low heat until it changes its color to light bown. Grind roasted sesame seeds, poppy seeds, cumin seeds and whole spices to a coarse powder. Add little water and make a paste. Then add roasted coconut and little water. Make a smooth paste out of it. Add fresh coriander leaves as well. Now the masala paste is ready, keep it aside. Then add roasted onions. Grind them to a smooth paste by adding little water. ter one hour, mutton is 90% cooked. Add little more hot water to adjust the consistency. Take out around ¾ quantities of mutton pieces to make sukhe chicken and keep rest of the pieces in a stock itself. Also take out a cup of mutton stock to use later. Add more hot water if required. Add 1 ladleful of kanda lasun masala. Then add ¼ of masala paste. Add very little salt as kanda lasun masala also contains salt. Reduce the heat and allow curry to simmer for 30-40 minutes until oil / ‘kat’ floats on top. After 40 minutes of simmering, rassa will get bright red color ‘tambda’ and oil / ‘kat’ will float on top.
How to make Sukhe Mutton?
Heat 4 tbsp of oil in a kadai. Add roasted onion’s paste and fry for couple of minutes, stirring constantly. Reduce the heat and add remaining masala paste. Stir it constantly for 1-2 minutes. Add 1 ladleful of kanda lasun masala and mix well. Cook for couple of minutes, stirring constantly. Put mutton stock and bring it to boil. Then add cooked mutton pieces and mix well. Add more water if required. Add little salt (*as salt was added while cooking mutton and kanda lasun masala also contains salt). Cover and Simmer gravy for 20-25 minutes, stirring occasionally. Adjust the consistency by adding more water as per your requirement. After 25-30 minutes on simmering, switch off the heat. ‘Tambda rassa’ and ‘sukhe mutton’ are ready to be served. Serve with ‘bhakari’, ‘chapati’ and rice.