There are so many kinds of Mutton curry. This recipe hails from Maharastra and is a typical spicy curry from the region of Kolhapur.

Kolhapuri cusine is largely influenced by its landscape & crops. It consists of a mixed population – Marathis, Gujratis, Brahmins, Marwadis and Muslims.

Although a vast majority are vegetarian, some in the Maratha community also eat meat and chicken. Red meat is typically Goat or Sheep as Beef is not consumed by Hindus.

Kolhapuri food is considered generally spicy and this preparation is definitely one of them. The spice blend that makes this unique is a combination of coconut and onion, a whole slew of spices and fiery dried red chillies.

Traditionally this recipe is made by drying all the ingredients in the sun and then pounding them together. However living in Toronto this is harder to do, so I will be roasting everything ad then will use my food processor to grind it together.

You can also use the spice blend to make Chicken, Veggies or Seafood.

To make this special dish, the curry paste is used with other ingredients like coconut, onion, red chilli powder and the mutton is submerged in a lot of water before pressure cooking. This results in a watery like gravy as rassa means watery or curry.

Mutton Kolhapuri – Tambda Rassa

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Ingredients
  

Kohlapuri masala

  • 1/2 cup fresh Coconut
  • 1 cup Onion
  • 2 cloves Garlic
  • 1/2 tbsp Khus Khus or white Poppy seeds
  • 2 Star Anise
  • 2 Black Cardamom
  • 5 Green Cardamoms
  • 2 inches Cinnamon
  • 1/2 tbsp black Mustard seeds
  • 1 tbsp Triphal or Teppal 1 tbsp Cumin seeds
  • 2 tbsps Sesame seeds
  • 1 tbsp Fennel seeds
  • 2 tbsps Coriander seeds
  • 1 tsp Fenugreek seeds
  • 2 Bay leaves
  • 1 tsp Peppercorns
  • 1 Javitri outer covering of Mace
  • 1 tsp Dagad phool Black Stone flower
  • 10 Cloves
  • 25 gms regular Begde Chillies
  • 25 gms Kashmiri or Shankeshwari Chillies
  • 1 tsp Turmeric
  • 1 tbsp Salt
  • 1 tsp asafoetida or Hing

Mutton Kohlapuri

  • 1 cup Coconut
  • 1 cup Onion
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 tbsp Coriander
  • Juice of 1/2 lemon and grind
  • 4 tbsps Oil
  • 1 cup diced Onion
  • 4 tbsps of the prepared Kolhapuri Masala
  • 2 tbsps red Kashmiri Chilli powder
  • 1 tsp Turmeric
  • Add in all the Mutton
  • 1 tbsp Salt
  • 3 cups Water
  • 1/4 cup chopped Coriander

Instructions
 

  • To prepare the Kolhapuri masala, roast the coconut, followed by the onion and remove
  • Add in all the spices, roast and remove
  • Add in the chillies, roast and remove
  • Grind together using water as required
  • Store this masala in the fridge or freezer if making ahead
  • Roast the coconut, followed by the onion and grind to a paste adding as much water as needed
  • Grind the ginger, garlic and coriander together with the lemon juice
  • In a pressure cooker, heat the oil and saute the diced onion
  • Add the ginger, garlic and coriander paste
  • Followed by 4 tbsps of the Kolhapuri masala
  • Add the chilli powder and turmeric
  • Add in all the mutton or lamb, add the salt and mix
  • Pour the water over the meat, close the lid and set the timer for 20 mins (or 4 whistles)
  • After the cook time is ready, open the lid and continue to boil the liquid till some of it evaporates
  • Add the coriander and serve