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The ingredients needed to cook Mutton Rassa (Maharashtrian Goat Meat Curry):
- Prepare 750 gm of Mutton (Goat Meat with bone).
- Provide 2 1/2 cups of Finely Chopped Onions (Approx 2-3 onions).
- Take 1/4 cup of Finely Chopped Tomato.
- Use 1/2 tsp of Tamarind.
- Use 1 1/4 tbs of Ginger Garlic Paste.
- Prepare 1/4 tsp of Turmeric Powder.
- Take 1/2 tsp of Kashmiri Red Chilli Powder.
- Get 4 tsp of Malvani Mutton Masala.
- Get 2 tsp of Kolhapuri Kanda Lasun Masala.
- Provide 1 tsp of Garam Masala.
- Use 1 1/2 tsp of Coriander Powder.
- You need To Taste of Salt.
- Get 1/4 cup of Fresh Coriander Leaves for garnishing.
- Take of To Be Roasted :.
- Prepare 1 tbs of Oil.
- Provide 3 of Black Peppercorns.
- Get 2 of Cloves.
- Provide 2 sticks of Cinnamon (1 each).
- Take 2 of Green Cardamoms.
- Prepare 1 of Black Cardamom (tiny).
- Provide 1/4 tsp of Cumin Seeds.
- You need 3/4 cup of Sliced Onions.
- Provide 3/4 cup of Grated Dry Coconut.
- Get 1/4 cup of Grated Fresh Coconut.
- Take of To Be Ground To A Green Paste :.
- Use 2 of Green Chillies.
- Use 2 tbs of Coriander Leaves.
- Provide 10-12 of Garlic Cloves.
- You need 1 inch of Ginger.
- Use of For The Marination :.
- Take 1 1/2 tbs of Fresh Curds.
- You need 1/4 tsp of Turmeric Powder.
- Use 1 tsp of Garam Masala Powder.
- You need of Above green paste.
- Get of For The Tempering :.
- Take 4 tbs of Oil.
- Take 1/4 tsp of Asafoetida.
- Get 2 of Cloves.
- Prepare 1 stick of Cinnamon (1 inch).
- Provide 2 of Bay Leaves.
Steps to make Mutton Rassa (Maharashtrian Goat Meat Curry):
- To begin making the Mutton Rassa, first wash the mutton throughly under clean sufficient water. Cut medium size pieces and set aside..
- Grind together the coriander leaves, green chillies, ginger and garlic using little water to get a smooth paste..
- Marinate the mutton with this paste alongwith the curds, turmeric powder and the garam masala. Set aside to marinate for about half an hour..
- Transfer it to a pressure pan and add about 3/4 cup water to it. Mix well. Now add 1/4 cup more only if needed. The mutton itself releases water during the cooking process..
- Cook on high flame for 3 whistles and then on low flame for about 10-12 minutes. Switch off the flame and let the pressure release naturally..
- To check if the mutton is well cooked, place a piece of cooked mutton in some clean water in a bowl. Tear apart the piece into two using your fingers. If the mutton piece comes apart easily, it is well cooked..
- In the meantime, heat a kadhai and add the oil for roasting to it. Add to the hot oil, all the whole spices mentioned for roasting and saute..
- As soon as they splutter, transfer the spices to a bowl and set aside..
- Now, to the same kadhai, add the sliced onions saute till transparent..
- Add the grated fresh coconut and roast the mixture for about 5-6 minutes on low to medium flame stirring constantly..
- Add to this the grated dry coconut and mix. Roast the mixture for another 5-7 minutes till the coconut is browned (you get a lovely roasted aroma)..
- Switch off the flame and cool the mixture..
- Further, grind it in a mixer grinder to get a smooth paste, using water as required. Keep aside till further use..
- To make the mutton rassa, heat a large kadhai and add the oil to it. When it heats up, add the whole spices to it..
- Next, as they splutter, add the finely chopped onions and saute. Add a pinch of salt for faster cooking.
- When the onions start browning a bit from the edges, add the ginger garlic paste and mix well..
- Saute till the onions are slightly browned and add to it the turmeric powder. Mix well..
- Next, add the ginger garlic paste and saute for a while..
- Add the chopped tomato and cook further till the mixture is well cooked and starts coming together like a sticky ball..
- Add the rest of the spice powders and mix well..
- Saute for a while and add to it the cooked mutton pieces alongwith all the water from the pressure pan..
- Mix well and add to it the ground, roasted coconut paste, salt to taste and mix. Add more water if required to get a medium thick gravy..
- Bring to a boil and then simmer on low flame for about five minutes more..
- Switch off the flame and transfer it to a serving bowl..
- Garnish the Mutton Rassa with fresh chopped coriander leaves and serve it with the famous Maharashtrian Vade or Bhakari!.
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