This recipe was sitting in my drafts since long time. I didn’t post it because I wanted to post ‘Kanda lasoon masala’ recipe first, as this is the key ingredient for making bright red (tambda in marathi) mutton curry. If you haven’t checked out yet, here is the link – Kanda Lasun masala Recipe
- Goat meat – 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
How to make ‘Kolhapuri tambda rassa’?
- 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 ‘bhakari’ (Jowar roti). It tastes heavenly delicious on second day when it gets stale.
Traditionally, ‘kolhapuri mutton tat (thali)’ contains ‘tambda rassa’, ‘pandhra rassa’, ‘sukha mutton’, ‘bhakari’ or ‘chapati’ , plain rice along with onion and tomato salad.
Do give it a try and let me know how you like it. If you enjoy my recipes, do like my page on facebook to get updates about new recipes. If you have any question or suggestion, leave a message in comment. Thank you!