Kolhapur x Japan
Tambda rassa ramen
Kolhapur's fiery red mutton broth over noodles with a jammy egg. Ramen, but it bites back.
120 minTime
50 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original731kcalsame
50 gproteinsame
7 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the mutton with ginger garlic paste, turmeric, salt and water for 6 to 7 whistles. Let the pressure release naturally. Strain and keep the stock and meat.
- 2Dry roast the sliced onion until charred in spots, then the coconut and sesame until brown. Grind with a little water to a smooth paste.
- 3Heat the oil, add whole spices and chopped onion and fry golden. Add the paste and Kolhapuri masala and cook on low until oil separates.
- 4Add the meat, then the stock. Simmer 15 minutes and check salt.
- 5Boil the eggs for 7 minutes, cool in iced water, peel and halve. Cook the noodles as the pack says and drain.
- 6Divide the noodles into bowls. Ladle over broth and meat, add eggs, spring onion and coriander. Serve with lemon.
Serve it like this
Use a deep bowl. Arrange noodles, meat and halved eggs in sections, broth to the brim, spring onion in a pile, lemon on the rim.
