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Monday, 5 January 2015

Kolhapuri Mutton/ Tambada Rassa ~ a Maharashtrian delicacy

Happy New Year to all my readers!!

Kolhapur, situated in the southernmost district of Maharashtra is an ancient city on the banks of the river Panchaganga and is also known as Dakshin Kashi. It was the main centre of power in the Shilahara dynasty and one of the important cities of the Maratha Empire, just to give you a brief brush up of Indian history.



Kolhapuri Mutton



Kolhapur cuisine is renowned for its spectrum of mutton dishes Tambada Rassa - red curry, Pandhara Rassa – a white curry, Sukaa Mutton - a dry mutton preparation only to name a few and each one of them supremely rich in flavour and taste by its own rights.

Tambada Rassa or the red mutton curry is one of the best mutton Indian preparations that I have tasted. It is an extremely delectable dish, makes use of red chili powder and paste along with sesame seeds, poppy seeds, coriander seeds, cumin seeds and both grated dry coconut and coconut milk which actually take the dish to a new astounding height.



Kolhapuri Mutton


So to celebrate the first Sunday of the New Year I chose this brilliant recipe for my mutton-loving family and it was sheer pleasure to watch them polish off the lunch with a great gusto. Here comes the recipe of this wonderful dish…..




Ingredients:



  • 1 kg mutton (take quite a few nalli pieces)
  • 5 onions sliced
  • 11/2 inch  ginger
  • 9-10 cloves of garlic
  • 2 large tomatoes chopped
  • 2 tablespoons sesame seeds (white)
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon black peppercorns
  • 4-5 dry whole red chilies
  • 4-5 green cardamoms
  • 2-3 sticks of cinnamon
  • 4-5 cloves
  • 1 bay leaf
  • A pinch of asafoetida
  • 2 tablespoons grated dry coconut
  • 5 tablespoons coconut milk
  • 2 tsp Kashmiri red chili powder
  • 1 tsp turmeric powder
  • Salt n sugar to taste
  • Mustard oil as per requirement

 
Kolhapuri Mutton


Procedure:
 


Step 1:
 

Toast sesame seeds, whole garam masalas, coriander seeds, cumin seeds, dry red chilies, peppercorns until they change color. After cooling make a paste of these ingredients along with poppy seeds, ginger and garlic with a little water  and sugar in your electric mixer grinder. Keep aside.


Step 2:


Heat oil in a skillet and fry the washed mutton pieces to seal them. Stir for a few minutes until they take up a brownish tinge. Take out and keep aside.


Step 3:


Pour some more oil if required in the same skillet and add asafetida and bay leaf. Add the sliced onions and fry them golden. Add the chopped tomatoes and continue frying. Add the paste, dried coconut, and sauté. Add the powdered spices and seasoning. Continue to stir until the masalas are nicely done and oil leaves the sides.


Step 4:


Put in the mutton now and sauté for a few minutes more for the mutton to incorporate the flavours. Now add warm water about 3 cups and cook the meat slowly covered on low fire. Give a stir in between. It will take about 30-45 minutes for the mutton to become tender depending on the quality of mutton.


Step 5:
 

When the mutton is done add the coconut milk to the gravy and simmer for 2-3 minutes more.


Kolhapuri Mutton


Step 6:



Give some standing time and serve with steamed rice/ parantha/ naans and enjoy the expressions on the faces of your loved ones…….

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