Mutton Kolhapuri Tambda Rassa

• Cinnamon

  2 g

• Cloves

  2 g

• Coriander leaves

  chopped

  10 g

• Coriander seeds

  6 g

• Cumin seeds

  4 g

• Dried red chilli

  6 pc

• Fresh coconut

  grated

  70 g

• Ginger-garlic paste

  35 g

• Mutton

  curry cut, bone-in

  500 g

• Oil

  50 ml

• Onion

  sliced

  2 pc

• Red chili powder

  10 g

• Salt

  to taste

• Turmeric powder

  3 g

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Method

1. 1Pressure cook the mutton with turmeric, salt and water until tender; save the stock.
2. 2Dry roast grated coconut until deep brown.
3. 3Roast onion, dry red chillies and whole spices separately.
4. 4Grind the roasted coconut and spices into a smooth dark paste.
5. 5Heat oil and fry sliced onion until brown.
6. 6Add ginger-garlic paste and the ground masala; cook until oil floats.
7. 7Add red chilli powder for the signature colour and heat.
8. 8Add the cooked mutton and its stock with extra hot water.
9. 9Simmer the rassa thin and let the fat rise to the top.
10. 10Adjust salt and finish with fresh coriander.