Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
The fiery Kolhapuri mutton tambda rassa is a perfect blend of aromatic spices and mutton cooked to perfection. Tambda means lal or red in the local dialect while rassa is gravy and is a speciality from the Kolhapur region of Maharashtra. High on spice meter the mutton curry is relished best with bhakhri or plain steamed rice.
Ingredients
Mutton : ½ kg
Dry coconut : ½ cup
Ginger garlic paste : 2 tsp
Onion : 3
Clove : 4 to 5
Cinnamon : 1
Peppercorn : 5
Poppy seed : 1 tsp
Turmeric powder : 1 tsp
Red chilli powder : 2 tsp
Coriander seed : 1 tsp
Bay leaf : 2
Kolhapuri masala : 2 tsp
Oil : 4 tsp
Salt as per taste
Step 1
Wash the mutton and marinate with ginger garlic paste and salt and keep it aside.
Step 2
Dry roast the coconut. Once cool, make a paste of it.
Step 3
In the same pan roast black pepper, clove, cardamom, poppy seed and coriander seed. Grind into a dry powder.
Step 4
Heat oil in a wok and add the bay leaf and sliced onion and fry until golden brown.
Step 5
Add the marinated mutton and cook along with onion. Add turmeric powder and salt and combine them all together by stirring occasionally.
Step 6
Add the coconut paste and dry ground masala stirring for a couple of minutes. Put the Kolhapuri masala along with 3 to 4 cups of water and let it cook for about forty minutes on medium flame stirring occasionally. Once the pieces become soft and tender and the oil floats at the top, it is done.
Step 7
Serve the mutton tambda rassa along with bhakri or plain rice.