Kolhapuri Tambda Rassa / Mutton Rassa & Sukhe Mutton (Maharashtrian goat meat curry)

Published by Uma on

Kolhapuri Tambda Rassa / Mutton Rassa & Sukhe Mutton

Ingredients :

  • 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.


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