Kolhapuri pandhra rassa

Ingredients

• 4 cups mutton stock from 500 g mutton bones and pieces
• 1 cup thick coconut milk
• 10 cashews and 1 tbsp sesame seeds, soaked and ground to a paste
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 4 cloves, 4 peppercorns, 2 green cardamoms, 1-inch cinnamon
• 2 tbsp ghee
• Salt to taste

Method

1. Pressure-cook the mutton with salt, ginger-garlic paste and 5 cups water until tender. Strain and keep the stock and meat.
2. Heat ghee and fry the whole spices and green chillies.
3. Add the cashew-sesame paste and fry gently for a minute without browning.
4. Pour in the stock and bring to a simmer.
5. Add the coconut milk and heat through without boiling hard. Add a few pieces of meat if you like.
6. Serve in a bowl with the mutton thali, to be sipped between bites of tambda rassa.