Tambda Rassa

Ingredients

• 500g mutton, bone-in
• 2 large onions, thinly sliced
• 1/4 cup dry coconut, grated and roasted
• 3 tbsp Kolhapuri Red Chilli Powder
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• Salt to taste
• Bay leaf, cinnamon stick, 2-3 cloves (whole spices)
• Fresh coriander for garnish
• 2 cups hot water

Instructions

1. 1Pressure cook mutton with a pinch of salt and turmeric until tender. Reserve stock.
2. 2Grind roasted coconut, half an onion, ginger-garlic to a smooth paste.
3. 3Heat oil in a heavy-bottomed pan. Add whole spices, then remaining sliced onion, sauté until golden.
4. 4Add the ground paste and Kolhapuri Red Chilli Powder. Fry until oil separates from the masala.
5. 5Add the cooked mutton pieces and sauté for 5 minutes. Add the reserved mutton stock and hot water.
6. 6Bring to a boil, then cover and simmer for 20-25 minutes for flavors to deepen.
7. 7Adjust seasoning. Garnish with fresh coriander. Serve hot with bhakri or rice.