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We hope you got insight from reading it, now let’s go back to mutton rassa (maharashtrian goat meat curry) recipe. You can cook mutton rassa (maharashtrian goat meat curry) using 40 ingredients and 25 steps. Here is how you do it.
The ingredients needed to make Mutton Rassa (Maharashtrian Goat Meat Curry):
- Get 750 gm Mutton (Goat Meat with bone)
- Take 2 1/2 cups Finely Chopped Onions (Approx 2-3 onions)
- Provide 1/4 cup Finely Chopped Tomato
- Provide 1/2 tsp Tamarind
- You need 1 1/4 tbs Ginger Garlic Paste
- You need 1/4 tsp Turmeric Powder
- Provide 1/2 tsp Kashmiri Red Chilli Powder
- Provide 4 tsp Malvani Mutton Masala
- You need 2 tsp Kolhapuri Kanda Lasun Masala
- Use 1 tsp Garam Masala
- Prepare 1 1/2 tsp Coriander Powder
- Get To Taste Salt
- Get 1/4 cup Fresh Coriander Leaves for garnishing
- Provide To Be Roasted :
- Get 1 tbs Oil
- Take 3 Black Peppercorns
- Prepare 2 Cloves
- Provide 2 sticks Cinnamon (1″ each)
- Prepare 2 Green Cardamoms
- Provide 1 Black Cardamom (tiny)
- You need 1/4 tsp Cumin Seeds
- You need 3/4 cup Sliced Onions
- Get 3/4 cup Grated Dry Coconut
- Prepare 1/4 cup Grated Fresh Coconut
- Take To Be Ground To A Green Paste :
- Provide 2 Green Chillies
- Use 2 tbs Coriander Leaves
- Take 10-12 Garlic Cloves
- Take 1 inch Ginger
- Prepare For The Marination :
- Get 1 1/2 tbs Fresh Curds
- Provide 1/4 tsp Turmeric Powder
- Take 1 tsp Garam Masala Powder
- Provide Above green paste
- Provide For The Tempering :
- Use 4 tbs Oil
- Use 1/4 tsp Asafoetida
- Prepare 2 Cloves
- Get 1 stick Cinnamon (1 inch)
- Get 2 Bay Leaves
Instructions to make Mutton Rassa (Maharashtrian Goat Meat Curry):
- 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!
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