Kolhapuri tambda rassa

Ingredients

• 750 g mutton on the bone
• 2 onions, sliced
• ½ cup dry coconut, sliced
• 1 tbsp sesame seeds
• 1 tbsp ginger-garlic paste
• 3 tbsp Kolhapuri masala or kanda-lasun masala
• 1 tsp turmeric
• 1 bay leaf, 4 cloves, 1-inch cinnamon
• 4 tbsp oil
• Salt to taste
• Coriander to garnish

Method

1. Pressure-cook the mutton with turmeric, salt, half the ginger-garlic paste and 4 cups water until tender (6–7 whistles). Keep the stock (rassa).
2. Roast the onions, coconut and sesame in a little oil until dark brown, then grind to a smooth paste.
3. Heat oil and fry the whole spices. Add the remaining ginger-garlic paste and the ground paste and cook until oil separates.
4. Add the Kolhapuri masala and fry for a minute on low heat so it does not burn.
5. Add the mutton and its stock, bring to a boil and simmer for 15 minutes. The curry should be thin and bright red.
6. Garnish with coriander and serve with bhakri, chapati or rice, alongside pandhra rassa.