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Tambda Rassa | Kolhapuri Style Spicy Goat Meat Curry | Maharashtrian Spicy Mutton Curry by Smita Deo
Ingredients
- Mutton1 kg
- Coconut · grated roasted1 cup + 125 g
- Onion · finely chopped8
- Ginger · paste1 ½ tbsp + 50 g
- Chili powder2 tbsp + ½ kg
- Kolhapuri Masala3 tbsp
- Turmeric · powder4 tsp
- Oil8 tbsp
- Salt2 tsp
- Cilantro1 bunch
- Garlic10
- Sesame50 g
- Khuskhus50 g
- Peppercorn1 tbsp
- Clove15
- Coriander seed5 tbsp
- Cumin2 tbsp
- Cinnamon4
- Blades of Javitri5
- Nutmeg1
- Bay leaf5
- Dagadphul7–8
- Nagkesar7–8
- Cardamom4
- Black cardamom2
- Asafoetida1 tsp
Instructions
- Wash the mutton thoroughly and set aside.
- Grind the coconut and onion together to a fine paste.
- Heat oil in a pressure cooker until smoking, then add the onions. When they turn translucent, add the ginger, garlic and coriander paste, followed by the chilli powder, turmeric powder and Kolhapuri garam masala powder. Sauté for one minute.
- Add the mutton and keep stirring until the oil separates out.
- Add the coconut and onion paste and fry for a few more minutes.
- Add one litre of water and the salt, then cook.
- The curry should be slightly thin but not watery.
Summarized from Get Curried's video. Watch it for the details.
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