Authentic Maharashtrian Kolhapuri Tambda Rassa
A fiery and aromatic red mutton curry hailing from Kolhapur, known for its intense heat and robust spice blend. Best enjoyed piping hot with steamed rice or fresh bhakri.
70min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the mutton with turmeric, salt, and two cups of water for about 5 to 6 whistles until tender.
2
In a pan, dry roast the grated coconut until golden brown, then set aside.
3
In the same pan, roast sliced onions with a little oil until caramelized and soft.
4
Dry roast the whole spices including dry red chillies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon until fragrant.
5
Grind the roasted coconut, caramelized onions, and roasted spices into a smooth paste using a little water.
6
Heat oil in a heavy-bottomed pot, add the ginger-garlic paste, and sauté until the raw aroma disappears.
7
Add the ground spice paste and Kolhapuri masala, cooking the mixture until oil separates from the edges.
8
Pour in the cooked mutton along with its stock, adjusting the consistency with more warm water if needed.
9
Simmer the curry on low heat for 15 minutes to let the robust flavors meld together.
10
Garnish with freshly chopped coriander leaves and serve hot with bhakri or rice.
Ingredients
500g mutton, bone-in, cleaned and washed
2 onions, finely sliced
1 cup fresh coconut, grated
2 tbsp Kolhapuri masala or red chilli powder
1 tbsp ginger-garlic paste
2 tbsp dry red chillies (Byadagi and Kashmiri)
1 tsp coriander seeds
1/2 tsp cumin seeds
4-5 black peppercorns
2 cloves and 1 small cinnamon stick
3 tbsp oil or ghee
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.