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Ingredient
Mutton Rassa (Maharashtrian Goat Meat Curry)
Introduce
Chef :
Pooja M. PanditMutton Rassa (Maharashtrian Goat Meat Curry)
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Mutton Rassa is an aromat coconut based, Goat Meat Curry from the Maharashtrian cuisine. It is generally relished with vade, which are made using a mixture of certain flours and hence the name Mutton Vade. The vade flour is now readily available in most of the stores which makes it’s preparation quite easier.
Ingredient
Food ration :
4-5 servingsCooking time :
40 min
750 gm
Mutton (Goat Meat with bone)
2 1/2 cups
Finely Chopped Onions (Approx 2-3 onions)
1/4 cup
Finely Chopped Tomato
1/2 tsp
Tamarind
1 1/4 tbs
Ginger Garlic Paste
1/4 tsp
Turmeric Powder
1/2 tsp
Kashmiri Red Chilli Powder
4 tsp
Malvani Mutton Masala
1 tsp
Garam Masala
1 1/2 tsp
Coriander Powder
To Taste
Salt
4 tbs
Oil
2
Cloves
2 sticks
Cinnamon (1″ each)
1/4 tsp
Cumin Seeds
3/4 cup
Sliced Onions
3/4 cup
Grated Dry Coconut
1/4 cup
Grated Fresh Coconut
2 tbs
Coriander Leaves
10-12
Garlic Cloves
1 inch
Ginger
1 1/2 tbs
Fresh Curds
1 tsp
Garam Masala Powder
1/4 tsp
Asafoetida
1 stick
Cinnamon (1 inch)
Cooking instructions
* Step 1
To begin making the Mutton Rassa, first wash the mutton throughly under clean sufficient water. Cut medium size pieces and set aside.
* Step 2
Grind together the coriander leaves, green chillies, ginger and garlic using little water to get a smooth paste.
* Step 3
Marinate the mutton with this paste alongwith the curds, turmeric powder and the garam masala. Set aside to marinate for about half an hour.
* Step 4
Transfer it to a pressure pan and add about 3/4 cup water to it. Mix well. Now add 1/4 cup more only if needed. The mutton itself releases water during the cooking process.
* Step 5
Cook on high flame for 3 whistles and then on low flame for about 10-12 minutes. Switch off the flame and let the pressure release naturally.
* Step 6
To check if the mutton is well cooked, place a piece of cooked mutton in some clean water in a bowl. Tear apart the piece into two using your fingers. If the mutton piece comes apart easily, it is well cooked.
* Step 7
In the meantime, heat a kadhai and add the oil for roasting to it. Add to the hot oil, all the whole spices mentioned for roasting and saute.
* Step 8
As soon as they splutter, transfer the spices to a bowl and set aside.
* Step 9
Now, to the same kadhai, add the sliced onions saute till transparent.
* Step 10
Add the grated fresh coconut and roast the mixture for about 5-6 minutes on low to medium flame stirring constantly.
* Step 11
Add to this the grated dry coconut and mix. Roast the mixture for another 5-7 minutes till the coconut is browned (you get a lovely roasted aroma).
* Step 12
Switch off the flame and cool the mixture.
* Step 13
Further, grind it in a mixer grinder to get a smooth paste, using water as required. Keep aside till further use.
* Step 14
To make the mutton rassa, heat a large kadhai and add the oil to it. When it heats up, add the whole spices to it.
* Step 15
Next, as they splutter, add the finely chopped onions and saute. Add a pinch of salt for faster cooking
* Step 16
When the onions start browning a bit from the edges, add the ginger garlic paste and mix well.
* Step 17
Saute till the onions are slightly browned and add to it the turmeric powder. Mix well.
* Step 18
Next, add the ginger garlic paste and saute for a while.
* Step 19
Add the chopped tomato and cook further till the mixture is well cooked and starts coming together like a sticky ball.
* Step 20
Add the rest of the spice powders and mix well.
* Step 21
Saute for a while and add to it the cooked mutton pieces alongwith all the water from the pressure pan.
* Step 22
Mix well and add to it the ground, roasted coconut paste, salt to taste and mix. Add more water if required to get a medium thick gravy.
* Step 23
Bring to a boil and then simmer on low flame for about five minutes more.
* Step 24
Switch off the flame and transfer it to a serving bowl.
* Step 25
Garnish the Mutton Rassa with fresh chopped coriander leaves and serve it with the famous Maharashtrian Vade or Bhakari!
Note: if there is a photo you can click to enlarge it
Tag
Mutton (Goat Meat with bone)
Finely Chopped Onions (Approx 2-3 onions)
Finely chopped tomato
Tamarind
ginger garlic paste
turmeric powder
kashmiri red chilli powder
Malvani Mutton Masala
Kolhapuri Kanda Lasun Masala
garam masala
coriander powder
Salt
fresh coriander leaves for garnishing
oil
black peppercorns
cloves
Cinnamon (1″ each)
green cardamoms
Black Cardamom (tiny)
cumin seeds
sliced onions
grated dry coconut
grated fresh coconut
green chillies
coriander leaves
garlic cloves
ginger
Fresh Curds
garam masala powder
Asafoetida
Cinnamon (1 inch)
Bay leaves
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