Authentic Maharashtrian Kolhapuri Tambda Rassa with Bhakri
Experience the fiery elegance of western Maharashtra with this deeply spiced, aromatic red mutton broth. Served alongside rustic jowar bhakri, it promises an unforgettable culinary adventure for spice lovers.
80min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Marinate the mutton with half of the ginger-garlic paste, turmeric, and salt for 30 minutes.
2
Pressure cook the marinated mutton with 2 cups of water for 5 to 6 whistles until tender, then set aside the stock and meat separately.
3
In a pan, dry roast the grated coconut and half of the sliced onions until golden brown, then grind them to a smooth paste.
4
Heat oil in a heavy-bottomed pot, add whole spices and the remaining sliced onions, sautéing until translucent.
5
Add the remaining ginger-garlic paste and cook until the raw aroma disappears.
6
Stir in the Kolhapuri kanda lasun masala and Kashmiri red chili powder, frying for a minute on low heat.
7
Add the ground coconut-onion paste and sauté until the oil begins to separate from the masala.
8
Mix in the cooked mutton pieces and fry well with the spices for 5 minutes.
9
Pour in the reserved mutton stock and additional hot water to achieve a soup-like consistency.
10
Simmer on medium heat for 15 minutes to let the flavors meld, garnish with fresh coriander, and serve hot with bhakri.
Ingredients
500g mutton on the bone, cleaned and washed
2 large onions, finely sliced
1 cup fresh grated coconut
2 tbsp Kolhapuri kanda lasun masala
1 tbsp Kashmiri red chili powder
1 tsp turmeric powder
2 tbsp ginger-garlic paste
3 tbsp oil or ghee
Whole spices (2 black cardamom, 4 cloves, 1 inch cinnamon, 1 tsp cumin seeds)
Fresh coriander leaves for garnish
Salt to taste
Hot water as required
*This AI-generated recipe may contain inaccuracies.