Kolhapur, Maharashtra

Kolhapuri tambda rassa

Name: Kolhapuri tambda rassa
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Kolhapuri
Ingredients: 600 g bone in pieces mutton (goat meat); 2 large sliced onion; 1/2 cup dry coconut desiccated coconut (unsweetened shredded coconut); 1 tbsp sesame seeds; 10 cloves garlic; 1 1/2 inch ginger; Whole spices, cloves, cinnamon, black cardamom, peppercorns; 1 tbsp coriander seeds; 2 1/2 tbsp kolhapuri masala; 1/2 tsp turmeric (ground turmeric); 3 1/2 tbsp cooking oil (vegetable oil); a big handful coriander leaves (cilantro); Salt, to taste; 3 3/4 cups water

Fiery red mutton gravy from Kolhapur. Sip it, sweat it, ask for more.

80 minTime

27 gProtein each

hotSpice

The red rassa2 chapters · 1 min read

Make it your way

Grandma's wayKolhapur thali strength.

The original

350kcalsame

27 gproteinsame

5 gfibresame

80minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g bone in pieces

Onion2 large, sliced

Desiccated coconut (unsweetened shredded coconut)½ cup dry coconut

Sesame seeds1 tbsp

Garlic10 cloves

Ginger4 cm

Whole spicescloves, cinnamon, black cardamom, peppercorns

Coriander seeds1 tbsp

Kolhapuri masala2½ tbsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)3½ tbsp

Coriander leaves (cilantro)a big handful

Saltto taste

Water3¾ cups

Method

5 steps

1Marinate the mutton with turmeric, salt and half the garlic and ginger, crushed, for 30 minutes.
2Roast the coconut, sesame, whole spices and coriander seeds until fragrant. Fry half the onion until dark brown. Grind all with the rest of the garlic, ginger and some coriander.
3Heat oil in a cooker, cook the remaining onion until golden, add the mutton and sear until browned.
4Add the paste and kolhapuri masala and fry until red oil floats. Add water and salt.
5Pressure cook 6 whistles and let pressure release naturally. Simmer 5 minutes and finish with coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolhapur, Maharashtra

Kolhapuri tambda rassa

Fiery red mutton gravy from Kolhapur. Sip it, sweat it, ask for more.

80 minTime

27 gProtein each

hotSpice

The red rassa2 chapters · 1 min read

Make it your way

Grandma's wayKolhapur thali strength.

The original

350kcalsame

27 gproteinsame

5 gfibresame

80minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g bone in pieces

Onion2 large, sliced

Desiccated coconut (unsweetened shredded coconut)½ cup dry coconut

Sesame seeds1 tbsp

Garlic10 cloves

Ginger4 cm

Whole spicescloves, cinnamon, black cardamom, peppercorns

Coriander seeds1 tbsp

Kolhapuri masala2½ tbsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)3½ tbsp

Coriander leaves (cilantro)a big handful

Saltto taste

Water3¾ cups

Method

5 steps

1Marinate the mutton with turmeric, salt and half the garlic and ginger, crushed, for 30 minutes.
2Roast the coconut, sesame, whole spices and coriander seeds until fragrant. Fry half the onion until dark brown. Grind all with the rest of the garlic, ginger and some coriander.
3Heat oil in a cooker, cook the remaining onion until golden, add the mutton and sear until browned.
4Add the paste and kolhapuri masala and fry until red oil floats. Add water and salt.
5Pressure cook 6 whistles and let pressure release naturally. Simmer 5 minutes and finish with coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolhapuri tambda rassa

Make it your way

Ingredients

Method

Kolhapuri tambda rassa

Make it your way

Ingredients

Method

Make it a meal