Indian (Maharashtrian, Kolhapuri) · dinner
Tambda Rassa (Kolhapuri Red Mutton Curry) A fiery, deep red mutton curry from Kolhapur in Maharashtra, built on a charred coconut and onion masala and a bright red spice oil. Serve it hot with bhakri, chapati or steamed rice.
total 2 hr 15 min
prep 45 min
cook 1 hr 30 min
servings 4 Keep this recipe Add a copy of Tambda Rassa (Kolhapuri Red Mutton Curry) to your Saucepan library.
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Back to 4 servings Mutton 1 lb mutton or lamb pieces, bone-in preferred 0.5 tsp turmeric powder 1 tsp salt, plus more to taste 1 tsp ginger-garlic paste 4 tbsp oil, divided 1 large onion, finely chopped Masala paste 1 cup unsweetened dried coconut, grated 2 medium onions, sliced, charred 10 garlic cloves 1 tbsp fresh ginger, chopped 1 tsp coriander seeds, roasted 2 tbsp white sesame seeds, roasted 0.5 cup fresh coriander, stems and leaves Tambda rassa 1 tsp cumin seeds 2 tbsp Kashmiri or Degi Mirch chili powder, for color; add more if you want more heat 1 tbsp Kolhapuri masala, store-bought or homemade 1 tsp garam masala 2 cloves 1 small cinnamon stick 1 bay leaf 3 black peppercorns 4 cups water, warm, added gradually; plus mutton stock as needed
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1 Step 1: Marinate the mutton with ginger-garlic paste, turmeric and 1 tsp salt for 1 hour.2 Step 2: Heat 1 tablespoon oil in a heavy handi over medium heat, add the finely chopped onion and sauté 6 to 8 minutes until light golden.3 Step 3: Add the marinated mutton and roast 8 to 10 minutes, stirring, until the meat changes color and the fat begins to render.4 Step 4: Lower the heat, add 2 cups of warm water, cover and simmer on low 20 to 25 minutes, adding more warm water as needed, until the mutton is about 80 to 90 percent tender. Strain and keep the stock, and set aside 2 to 3 pieces of mutton in the stock.5 Step 5: Char the sliced onions and the dried coconut in a dry pan or over a flame until deeply browned and blackened in spots, then cool slightly and grind with the garlic, ginger, roasted coriander, roasted sesame and coriander to a smooth, velvety paste, adding a little water as needed.6 Step 6: Dry roast the cumin, cloves, cinnamon, bay leaf and peppercorns in a small pan over medium heat for about 1 minute until fragrant, then cool.7 Step 7: Heat the remaining 3 tablespoons oil in a kadhai or wide pan over medium-low heat, add 3 tablespoons of the masala paste and roast 8 to 10 minutes, stirring constantly, until the paste darkens and oil separates at the edges.8 Step 8: Stir in the Kashmiri chili powder, Kolhapuri masala, garam masala and the roasted whole spices, then roast 2 minutes on low.9 Step 9: Gradually stir in the reserved hot mutton stock, add the reserved mutton and salt to taste, and simmer uncovered on low 15 to 20 minutes, stirring every few minutes, until a bright red layer of oil floats on the surface.10 Step 10: Turn off the heat, garnish with chopped coriander and serve immediately.getsaucepan.com/r/57ac3397-a227-5966-9116-b631bcc1033d
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