Mutton Rassa - the Kolhapuri red curry

• Prep20 min
• Cook60 min
• Total time80 min
• Serves4

Mutton rassa is a dish about patience. Mutton takes its time, and hurrying it leaves the meat chewy. The Kolhapuri tambda rassa stands on a coconut paste and roasted spices, which is why it looks thin but carries so much flavour.

Ingredients

• Mutton - 750 g, on the bone
• Onions - 3 large, thinly sliced
• Dry coconut - 1/2 cup, grated
• Ginger-garlic paste - 2 tsp
• Chavsamrat Mutton Masala - 3 tsp
• Chavsamrat Haldi Powder - 1/2 tsp
• Oil - 5 tbsp
• Hot water - 3 cups
• Coriander leaves, salt

Method

1. Rub the mutton with turmeric, salt and ginger-garlic paste. Rest 30 minutes.
2. Dry-roast the coconut until reddish. Cool and grind to a fine paste.
3. Heat the oil and fry the onions until deep brown.
4. Add the marinated mutton and sear on high for 10 minutes.
5. Add Chavsamrat Mutton Masala and fry 2-3 minutes.
6. Stir in the coconut paste and fry another 3 minutes, until oil separates.
7. Add the hot water. Pressure cook for 5-6 whistles, or simmer covered for 50-60 minutes.
8. Once the mutton is tender, uncover and reduce the gravy to the thickness you like.
9. Finish with coriander and serve with bhakri or rice.

Tips

• Older mutton needs one extra whistle - chewy meat ruins the curry.
• A spoon of raw chilli oil on top gives it the Kolhapuri colour.
• The same paste gives you both the rassa and a dry mutton dish.