Maharashtrian lamb curry / Kolhapuri tambda rassa / Spicy Mutton Curry / Mutton Rassa Serving for - 3 Ingredients lamb / mutton - 500gm puree of 1 big tomato 6-7 tsp of oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds pinch of asafoetida salt to taste To make mutton masala / Kolhapuri masala 2 tsp coriander seeds 1 tsp cumin seeds 5 red chilies (depends on how spicy you want) 2 tsp fried onions 2 tsp dry grated coconut 1 tsp sesame seeds 1/2 tsp black pepper 3-4 cloves 1 inch cinnamon stick 1 black cardamom 2-3 green cardamom 1 star anise 1 mace / javetri 1 small piece of stone flower / dagadphool Dry roast coconut and sesame seeds till they get light brown color. Take it aside. Heat 1 tsp oil in a pan. Roast all spices one by one except fried onions. Grind all spices along with fried onions to make masala powder. Keep it aside. Onions - poppy seeds paste 1 and 1/2 onion - sliced poppy seeds - 1/2 tsp 3-4 petals of garlic 1 inch ginger piece 1/4 cup fresh cilantro Soak the poppy seeds in a warm water for 15-20 minutes. Heat 2 tsp oil in a pan and add sliced onions. Saute till onions become slight brown in color. Now grind all ingredients together and make a smooth paste by adding little water. Keep this paste aside. Procedure *.Wash the mutton pieces in a warm water. Heat 2 tsp oil in a pressure cooker. Add pinch of asafoetida, chopped onion (1/2 onion) and saute till it becomes translucent. Add mutton pieces and mix well. Add turmeric powder and salt to taste. Add around 4 cups of water as we need mutton stock to make curry. Cook the mutton till 5-6 whistles. *.Heat 2 tsp oil in a pan. Add mustard seeds, cumin seeds and let them crackle. Add onion - poppy seeds paste and saute for 2-3 minutes. Add tomato puree and ground mutton masala. Cook this mixture till all moisture goes away and oil starts to separate. *.Add cooked mutton along with mutton stock (leftover water) in it. When curry comes to boil, add finely chopped cilantro. Adjust the consistency by adding water if required. *.Now reduce the heat to low and let it simmer for about 15-20 minutes. Serve this rassa with chapati or rice.
Posted on: Sun, 10 Nov 2013 08:27:55 +0000
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