Name: Banjara Mutton Rassa recipe by Sonia Shringarpure at BetterButter
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 4
Ingredients: 750g mutton (goat meat); Marinade---; 1 tsp Ginger-garlic paste; 1 tsp turmeric powder; 3 tbsp thick yogurt; 2 tsp green chili paste; Salt to taste; Masala to Roast---; 1 tbsp poppy seeds (khuskhus); 1/3 cup coconut powder; Masala for Gravy---; 2 onions chopped fine; 2 tomatoes pureed; 1/2 tsp Cinnamon powder; 4 cloves garlic; 1/2" ginger; 1-1/2 tsp garam masala powder; 3 tsp red chili powder; 1 tbsp coriander powder; 2 tbsp split chickpeas; 1 bay leaf; Handful of chopped coriander leaves; Few curry leaves (optional); Salt to taste; Olive oil as needed; Handful of chopped coriander leaves for garnish; Juice of 1/2 Lemon

Ingredients Serving: 4

750g mutton (goat meat)
Marinade---
1 tsp Ginger-garlic paste
1 tsp turmeric powder
3 tbsp thick yogurt
2 tsp green chili paste
Salt to taste
Masala to Roast---
1 tbsp poppy seeds (khuskhus)
1/3 cup coconut powder
Masala for Gravy---
2 onions chopped fine
2 tomatoes pureed
1/2 tsp Cinnamon powder
4 cloves garlic
1/2" ginger
1-1/2 tsp garam masala powder
3 tsp red chili powder
1 tbsp coriander powder
2 tbsp split chickpeas
1 bay leaf
Handful of chopped coriander leaves
Few curry leaves (optional)
Salt to taste
Olive oil as needed
Handful of chopped coriander leaves for garnish
Juice of 1/2 Lemon

Instructions

Trim off fat from the meat. Wash under running water and drain liquid. Combine all marinade ingredients and rub well with the meat. Marinate for at least 2 hours or overnight.
Heat a thick bottomed pan and dry roast khuskhus and coconut till lightly browned. Cool thoroughly.
Heat 2 tsp of oil in pan. Fry bay leaf, curry leaves, and coriander leaves. Stir for few seconds. Remove from pan and set aside.
Grind poppyseeds, coconut, bay leaf, curry leaves, coriander leaves, chickpeas, ginger, and garlic. Grind them with little water to a fine paste.
In another skillet, dry roast onions till they start browning. Then add 3 tbsp oil and fry the onions till caramelized.
Add the paste and tomato puree to the onions and cook till oil separates.
Add red chili powder, coriander powder, and garam masala powder. Stir well.
Add mutton and mix well with the masala. Cover with lid and cook mutton on medium low heat till the mutton changes color.
Add enough water for gravy consistency. Adjust salt and cover with lid.
Cook till mutton is tender. Garnish with coriander leaves and squeeze lemon juice.

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