Maharashtrian lamb curry / Kolhapuri tambda rassa / Spicy Mutton Curry / Mutton Rassa

Serving for - 3

Ingredients

lamb / mutton - 500gm

puree of 1 big tomato

6-7 tsp of oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

pinch of asafoetida

salt to taste

To make mutton masala / Kolhapuri masala

2 tsp coriander seeds

1 tsp cumin seeds

5 red chilies (depends on how spicy you want)

2 tsp fried onions

2 tsp dry grated coconut

1 tsp sesame seeds

1/2 tsp black pepper

3-4 cloves

1 inch cinnamon stick

1 black cardamom

2-3 green cardamom

1 star anise

1 mace / javetri

1 small piece of stone flower / dagadphool

Dry roast coconut and sesame seeds till they get light brown color. Take it aside. Heat 1 tsp oil in a pan. Roast all spices one by one except fried onions. Grind all spices along with fried onions to make masala powder. Keep it aside.

Onions - poppy seeds paste

1 and 1/2 onion - sliced

poppy seeds - 1/2 tsp

3-4 petals of garlic

1 inch ginger piece

1/4 cup fresh cilantro

Soak the poppy seeds in a warm water for 15-20 minutes. Heat 2 tsp oil in a pan and add sliced onions. Saute till onions become slight brown in color. Now grind all ingredients together and make a smooth paste by adding little water. Keep this paste aside.

Procedure

• Wash the mutton pieces in a warm water. Heat 2 tsp oil in a pressure cooker. Add pinch of asafoetida, chopped onion (1/2 onion) and saute till it becomes translucent. Add mutton pieces and mix well. Add turmeric powder and salt to taste. Add around 4 cups of water as we need mutton stock to make curry. Cook the mutton till 5-6 whistles.
• Heat 2 tsp oil in a pan. Add mustard seeds, cumin seeds and let them crackle. Add onion - poppy seeds paste and saute for 2-3 minutes. Add tomato puree and ground mutton masala. Cook this mixture till all moisture goes away and oil starts to separate.
• Add cooked mutton along with mutton stock (leftover water) in it. When curry comes to boil, add finely chopped cilantro. Adjust the consistency by adding water if required. 
• Now reduce the heat to low and let it simmer for about 15-20 minutes. Serve this rassa with chapati or rice.

Sending this recipe to Amy's Hot & Spicy treats