KOLHAPURI MUTTON TAMBDA RASSA(LAMB MEAT IN SPICY RED GRAVY)

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.

RECIPE-

Ingredients:-

  • 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

METHOD:-

  • 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.

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