Name: Kolhapuri Tambda Rassa (Mutton) recipe by Sujata Hande-Parab at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: For Mutton Cooking - Mutton Pieces – 300 grams (Preferably leg and rib pieces, Washed thoroughly.); Onion – 2 small finely chopped; Turmeric powder – ½ tsp; Fresh Ginger Garlic Paste – 1 ½ tsp; Oil – 1 ½ tbsp; Water – 4 cups or 3 medium glasses; For Masala Paste – Onion – 2 medium size (roasted); Dry Coconut – ½ coconut (grated or sliced) (roasted); White Sesame seeds – 1tbsp (roasted); White poppy seeds – 1 tsp (roasted); Cumin seeds – 1tsp(roasted); Garlic – 4-5 Ginger – 1tsp; Coriander leaves – A handful; For Curry - Oil – 1 tbsp; Red Chili powder – 1 tsp; Salt to taste; Kolhapuri curry masala or kanda lasun masala – 1 ½ -2tbsp

ABOUT Kolhapuri Tambda Rassa (Mutton) RECIPE

The popular non-vegetarian Kolhapuri Tambda (Copper Red) and Pandhara (White) Mutton Rassa is famous all over Maharashtra. It is eaten with Bhakri (bread made of millets or rice) or steamed rice. It is a broth like Mutton soup which generally precedes the fiery tambda rassa. Tambda means Red or Lal, rassa means thin curry or soup or mutton broth seasoned using lots of spices and red chilli powder. It is popular in Maharashtra and Kolhapur region. You will find it in each and every hotel in Kolhapur.

Ingredients Serving: 8

For Mutton Cooking - Mutton Pieces – 300 grams (Preferably leg and rib pieces, Washed thoroughly.)
Onion – 2 small finely chopped
Turmeric powder – ½ tsp
Fresh Ginger Garlic Paste – 1 ½ tsp
Oil – 1 ½ tbsp
Water – 4 cups or 3 medium glasses
For Masala Paste – Onion – 2 medium size (roasted)
Dry Coconut – ½ coconut (grated or sliced) (roasted)
White Sesame seeds – 1tbsp (roasted)
White poppy seeds – 1 tsp (roasted)
Cumin seeds – 1tsp(roasted)
Garlic – 4-5 Ginger – 1tsp
Coriander leaves – A handful
For Curry - Oil – 1 tbsp
Red Chili powder – 1 tsp
Salt to taste
Kolhapuri curry masala or kanda lasun masala – 1 ½ -2tbsp

Instructions

Wash Mutton pieces thoroughly. Drain off completely.
In a presser cooker, heat oil. Add finely chopped onions. Cook till translucent.
Add ginger-garlic paste. Stir and cook till raw aroma goes away.
Add turmeric powder. Mix well.
Add mutton pieces. Stir-fry them on a low medium flame from all the sides until outer skin turns light brown.
Add 4 cups of water and salt. Close the lid. Cook it for 6 whistles. cooking depends on the freshness of mutton. Fresh get cooked fast then the frozen.
Switch off the flame. Let pressure inside cooker come down naturally. Open the lid and check whether mutton is being cooked properly. It should be tender and melt in the mouth.
Separate stock and mutton pieces retaining few pieces in rassa or curry. Reserved mutton pieces can be used for making Mutton Sukkha.
For Masala – In a heavy bottom wok, dry roast coconut until browned
Roast onion until browned.
Dry roast poppy seeds and sesame seeds separately.
Blend all roasted ingredients and coriander, ginger and garlic into fine paste.
In another pan heat oil. Add red chilli powder. Mix well.
Add 1 1/2 tbsp prepared onion-coconut-coriander paste and Kolhapuri Curry masala. Mix well until combined.
Pour Stock with mutton pieces, salt and stir it well.
Check the curry consistency. If you see more water, cook till desired consistency is reached.
Serve hot with hot steamed rice or chapati or roti.

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