Tambda means Red in Marathi. As the name suggests this is a yummy spicy red coloured lamb meat gravy. Originally from the KOLHAPUR district of Maharashtra State. This dish is quite popular all over Maharashtra.
- 1 Kg. of Mutton
- 1 Tbsp Red Chilly Powder
- 1 Cup Oil
- 1 large Tomato, finely chopped
- 2 medium size Onion, sliced
- 1 tablespoon ginger garlic paste
- Whole spices(as shown in image.)
- Coriander Leaves.
For The TAMBDA RASSA
- 2 medium onion slices
- 4 tablespoon dessicated coconut/ dry coconut flakes
- 8-10 Garlic Cloves
- 1 inch piece of Ginger
- 3-4 green chillies
- 5-6 Kashmiri red chilli
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon asafoetida(hing)
- 1 tablespoon Salt
- 2 tablespoon Sesame Seeds
- 2 Black Cardamom
- 3-4 green cardamom
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 8-10 Black Pepper
- 2 one inch Cinnamon Sticks
- 4-5 Cloves (laung/lavang)
- 1 Tbsp Poppy Seeds
- 1 teaspoon fennel seeds (saunf)
- 3 bay leaves
- 1/2 teaspoon shahi jeera
- Wash and clean the meat pieces. Marinate with salt, red chilli powder, ginger-garlic paste. Keep aside for 1 hour atleast.
- After an hour , heat some oil in a pan and add the meat pieces. Cook them till they are well browned.
- Add 1 and half cup of hot water to the meat amd mix well.
- Cover the pan and cook until the meat is 80% done.
* You can use pressure cooker also. 1 whistle on high flame,then liwer the flame and aloow the meat to cook for another 2-3 whistles. If the meat is tender cook cautiously.
For making the tambda rassa paste:-
- In a nonstick wok heat 5 tablespoon of oil. Add onions, dessicated coconut, garlic and ginger. Sauté till they are browned.
- Next goes green chillies & all the whole spices mentioned under ingredients for tambda rassa. Roast for about 5-6 minutes till the mixture is fragrant.
- Switch off the gas and allow the mixture to cool completely.
- When the mixture is cooled, put ina mixer jar and grind it to a fine paste
- Once this is done. Heat 8-10 tablespoon oil in a pan, add whole spices, saute for 30 seconds.
- Next add the sliced onion, saute until golden browned.
- Then add the tomato, cook till it turns soft and pulpy.
- Finally add the ground paste and saute for another 5 minutes.
- Finally add the cooked mutton along with the stock left in the it, mix well and bring it to a boil.
- Cover the pan, lower the flame and let this cook for another 15 minutes.
- Switch off the gas and let the pan be covered for another 10-15 minutes. And its done.
- Garnish with chopped green coriander. Serve with roti/bhakri rice and lemon wedges.