Recipe: At Home Mutton Rassa (Maharashtrian Goat Meat Curry)

Myrtle Robinson

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Recipe: At Home Mutton Rassa (Maharashtrian Goat Meat Curry) Delicious, fresh and tasty.

Mutton Rassa (Maharashtrian Goat Meat Curry). 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.

First, boil the mutton in a pressure cooker with salt and turmeric and then proceed with the next step.

Mutton and Ridge gourd curry is a wonderful meat preparation with mutton cooked with ridge gourd in the tasty and hot masala gravy.

This dish is typically referred to as Beerakaya mamsam.

You can have Mutton Rassa (Maharashtrian Goat Meat Curry) using 40 ingredients and 25 steps. Here is how you cook it.

Ingredients of Mutton Rassa (Maharashtrian Goat Meat Curry)

It’s 750 gm of Mutton (Goat Meat with bone).
It’s 2 1/2 cups of Finely Chopped Onions (Approx 2-3 onions).
It’s 1/4 cup of Finely Chopped Tomato.
You need 1/2 tsp of Tamarind.
It’s 1 1/4 tbs of Ginger Garlic Paste.
You need 1/4 tsp of Turmeric Powder.
It’s 1/2 tsp of Kashmiri Red Chilli Powder.
Prepare 4 tsp of Malvani Mutton Masala.
Prepare 2 tsp of Kolhapuri Kanda Lasun Masala.
You need 1 tsp of Garam Masala.
Prepare 1 1/2 tsp of Coriander Powder.
It’s To Taste of Salt.
You need 1/4 cup of Fresh Coriander Leaves for garnishing.
You need of To Be Roasted :.
It’s 1 tbs of Oil.
Prepare 3 of Black Peppercorns.
Prepare 2 of Cloves.
Prepare 2 sticks of Cinnamon (1″ each).
It’s 2 of Green Cardamoms.
You need 1 of Black Cardamom (tiny).
You need 1/4 tsp of Cumin Seeds.
Prepare 3/4 cup of Sliced Onions.
You need 3/4 cup of Grated Dry Coconut.
Prepare 1/4 cup of Grated Fresh Coconut.
You need of To Be Ground To A Green Paste :.
Prepare 2 of Green Chillies.
You need 2 tbs of Coriander Leaves.
It’s 10-12 of Garlic Cloves.
It’s 1 inch of Ginger.
It’s of For The Marination :.
Prepare 1 1/2 tbs of Fresh Curds.
It’s 1/4 tsp of Turmeric Powder.
Prepare 1 tsp of Garam Masala Powder.
It’s of Above green paste.
You need of For The Tempering :.
Prepare 4 tbs of Oil.
It’s 1/4 tsp of Asafoetida.
It’s 2 of Cloves.
Prepare 1 stick of Cinnamon (1 inch).
It’s 2 of Bay Leaves.

Cucumber Mutton Curry, mutton coupled with yellow-colored cucumbers to have a fascinating experience and goes perfectly with rice Kolhapuri Mutton Indian Spicy Tasty Maharashtrian Meat Curry Dish Is this Kolhapuri Mutton Dish is so Hot and Spicy?

Though the colour of the curry dish would scare many people.

But when you taste it you will find it's mild, not Hot..

Add tomato puree, red chilli powder, degi mirch powder, mix and cook till oil separates from the spices.

Mutton Rassa (Maharashtrian Goat Meat Curry) instructions

To begin making the Mutton Rassa, first wash the mutton throughly under clean sufficient water. Cut medium size pieces and set aside..
Grind together the coriander leaves, green chillies, ginger and garlic using little water to get a smooth paste..
Marinate the mutton with this paste alongwith the curds, turmeric powder and the garam masala. Set aside to marinate for about half an hour..
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..
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..
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..
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..
As soon as they splutter, transfer the spices to a bowl and set aside..
Now, to the same kadhai, add the sliced onions saute till transparent..
Add the grated fresh coconut and roast the mixture for about 5-6 minutes on low to medium flame stirring constantly..
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)..
Switch off the flame and cool the mixture..
Further, grind it in a mixer grinder to get a smooth paste, using water as required. Keep aside till further use..
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..
Next, as they splutter, add the finely chopped onions and saute. Add a pinch of salt for faster cooking.
When the onions start browning a bit from the edges, add the ginger garlic paste and mix well..
Saute till the onions are slightly browned and add to it the turmeric powder. Mix well..
Next, add the ginger garlic paste and saute for a while..
Add the chopped tomato and cook further till the mixture is well cooked and starts coming together like a sticky ball..
Add the rest of the spice powders and mix well..
Saute for a while and add to it the cooked mutton pieces alongwith all the water from the pressure pan..
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..
Bring to a boil and then simmer on low flame for about five minutes more..
Switch off the flame and transfer it to a serving bowl..
Garnish the Mutton Rassa with fresh chopped coriander leaves and serve it with the famous Maharashtrian Vade or Bhakari!.

Kolhapuri mutton curry preparation Set a wok or small frying pan over medium-low heat.

With mutton, I have a personal favorite for mutton curry- UP Mutton curry, a flavorful and zesty preparation that I often end up making each time I get mutton in my pantry.

My second favorite is from Maharashtrian cuisine- Tambda Rassa , which in terms of flavors and spice is at par with UP mutton curry.

Goan Mutton Curry is the extremely unique meat recipe, made with fresh goat meat that consists the flavor of coconut milk, curd and rich spices.

It is one of the most tastiest dish of Goan delicacies.