Authentic Maharashtrian Kolhapuri Tambda Rassa with Warm Pav
Experience the fiery warmth of Western Maharashtra with this deeply aromatic and spicy red mutton broth. Simmered with traditional Kolhapuri spices and dry coconut, it offers an intensely flavorful punch that pairs wonderfully with soft buttered pav.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the mutton with turmeric, salt, and two cups of water until tender and fully cooked.
2
Dry roast the grated coconut and one sliced onion until golden brown, then grind them into a smooth paste.
3
Heat oil in a heavy-bottomed pan, sauté the remaining sliced onions until golden, and add the ginger-garlic paste.
4
Stir in the Kolhapuri masala and Kashmiri red chilli powder, frying the spices well until the oil begins to separate.
5
Add the ground coconut-onion paste and sauté for another five minutes.
6
Pour in the cooked mutton along with its stock, adjusting the consistency with more warm water if needed.
7
Simmer the curry on low heat for fifteen minutes to let the robust flavors meld together.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside soft buttered pav.
Ingredients
500 grams mutton on the bone
2 tablespoons Kolhapuri masala
1 cup freshly grated coconut
2 large onions, finely sliced
4 cloves garlic and 1-inch ginger
2 tablespoons oil or ghee
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
Soft ladi pav for serving
*This AI-generated recipe may contain inaccuracies.