Tambda rassa

Method

1. 1

   Step 1

   Pressure-cook the mutton (opens in a new tab) with ginger, garlic (opens in a new tab), turmeric (opens in a new tab), salt and water for about 30 minutes (or simmer covered for 1½–2 hours) until tender. Keep the meat in its stock.

   • 35 min
   • medium heat
   • Pressure cooker (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw meat.

2. 2

   Step 2

   Heat 2 tbsp oil in a frying pan and fry the onions (opens in a new tab) until deep brown. Add the coconut and garlic (opens in a new tab) and roast, stirring, until the coconut is evenly browned, then add the sesame seeds (opens in a new tab) and coriander for a minute.

   • 15 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Take it to a rich brown but not black — burnt coconut turns bitter.

   

3. 3

   Step 3

   Cool slightly, then blend to a fine paste with a little of the stock.

   • 3 min
   • Blender (opens in a new tab)
4. 4

   Step 4

   Heat the remaining oil in a saucepan (opens in a new tab), add the paste and fry for 3–4 minutes. Stir in the Kolhapuri masala (opens in a new tab) for 30 seconds — don't let it burn.

   • 5 min
   • medium-low heat
   • Saucepan (opens in a new tab)
5. 5

   Step 5

   Pour in the mutton (opens in a new tab) and all its stock and simmer for 10 minutes, until a red, oily layer floats on top. Thin with hot water if needed; it should be a pourable broth.

   • 10 min
   • medium-low heat