Kolhapuri Mutton Rassa

Kolhapuri Mutton Rassa Recipe from Thailand | Ingredients & Steps

Region / culture: Thailand | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 4

Introduction

Kolhapuri Mutton Rassa is a spicy and flavorful dish from the Kolhapur region of Maharashtra, India. This dish is known for its rich and aromatic gravy that is made with a blend of traditional Indian spices and coconut.

History

Kolhapuri Mutton Rassa has its origins in the Kolhapur region of Maharashtra, which is known for its spicy and flavorful cuisine. This dish is a popular choice among meat lovers in India and is often served at special occasions and festivals.

Ingredients

0.5 kg mutton, cleaned and cubed
4 large potatoes, peeled and halved
3 tomatoes
2 large onions, chopped
0.5 coconut, grated
8 cloves
8 peppercorns
6 red chillies
1 cup coriander leaves
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp poppy seeds (khas khas)
1 tsp coriander seeds
1 tsp aniseeds (saunf)
1 cup oil
salt to taste

How to prepare

Add salt, turmeric, and ginger-garlic paste to the meat pieces.
Mix well and let it marinate for 1 hour.
Heat 2 tbsp of oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds, and red chillies.
Sauté until browned.
Add onion and continue to sauté until browned.
Add coconut, tomatoes, and continue to sauté until browned.
Allow the mixture to cool.
Grind the mixture into a paste and set aside.
Heat the remaining oil in a pressure cooker and add the meat and potatoes.
Stir fry until browned.
Add the masala paste and salt.
Add water if needed and pressure cook until the meat is tender.
Remove from the cooker and transfer to a serving pot.
Garnish with coriander leaves and serve with chapatis.

Variations

You can add more or less red chillies to adjust the spice level.
You can add vegetables like bell peppers or carrots for added nutrition.

Cooking Tips & Tricks

Marinate the meat for at least 1 hour to allow the flavors to penetrate.

- Roast the spices well to enhance their flavors.

- Adjust the amount of red chillies according to your spice preference.

- Garnish with fresh coriander leaves for added freshness.

Serving Suggestions

Kolhapuri Mutton Rassa is best served hot with chapatis or steamed rice.

Cooking Techniques

Pressure cooking the meat ensures that it is tender and flavorful.

- Roasting the spices before grinding enhances their flavors.

Ingredient Substitutions

You can use lamb or chicken instead of mutton.

- You can use store-bought Kolhapuri masala instead of grinding your own spices.

Make Ahead Tips

You can marinate the meat and prepare the masala paste in advance to save time.

Presentation Ideas

Garnish with fresh coriander leaves and serve in a traditional serving pot for an authentic touch.

Pairing Recommendations

Kolhapuri Mutton Rassa pairs well with a side of raita or salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in a microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 25g per serving

Proteins

Proteins: 30g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Iron, and Calcium.

Alergens

This dish contains coconut and may not be suitable for those with nut allergies.

Summary

Kolhapuri Mutton Rassa is a high-protein dish that is rich in essential vitamins and minerals. It is a flavorful and satisfying meal option.

Summary

Kolhapuri Mutton Rassa is a delicious and spicy dish that is perfect for meat lovers. With its rich flavors and aromatic spices, this dish is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a hot summer day in Kolhapur, a small town in Maharashtra known for its spicy and flavorful cuisine. I was visiting my friend's house and her mother was preparing a dish called Kolhapuri Mutton Rassa. The aroma of the spices filled the air and I couldn't resist asking for the recipe.

My friend's mother was generous enough to share her secret recipe with me. She told me that the key to making a delicious Kolhapuri Mutton Rassa lies in the blend of spices used. She had learned the recipe from her own mother, who in turn had learned it from her grandmother. It was a family recipe that had been passed down through generations.

I watched as she carefully roasted the spices - coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and dry red chilies - in a hot pan until they released their fragrant oils. She then ground them into a fine powder using a mortar and pestle.

Next, she marinated the mutton pieces in a mixture of yogurt, ginger-garlic paste, turmeric, and salt. The yogurt helped tenderize the meat and the spices added depth of flavor. She left the mutton to marinate for a few hours, allowing the flavors to penetrate the meat.

In a large pot, she heated some oil and added sliced onions. She sautéed them until they turned golden brown and then added the marinated mutton. The meat sizzled as it hit the hot oil, releasing a mouthwatering aroma.

She then added the ground spice mixture and stirred everything together, coating the mutton evenly. The spices clung to the meat, creating a rich and robust flavor profile.

To finish the dish, she added some water and let it simmer on a low flame until the mutton was tender and the gravy thickened. The aroma of the Kolhapuri Mutton Rassa filled the kitchen, making my mouth water in anticipation.

When it was finally ready, she served the dish hot with steamed rice and a side of fresh chapatis. The first bite was a revelation - the flavors exploded in my mouth, the spices dancing on my taste buds. It was spicy, tangy, and incredibly flavorful.

As I savored every mouthful, I knew that I had to learn how to make this dish myself. I asked my friend's mother for a copy of the recipe, which she happily provided. I made it a point to practice making Kolhapuri Mutton Rassa regularly, experimenting with the spice levels and tweaking the ingredients to suit my taste.

Over the years, I perfected the recipe and it became a signature dish in my own kitchen. I would often prepare it for family gatherings and special occasions, always receiving rave reviews from my guests.

The recipe for Kolhapuri Mutton Rassa holds a special place in my heart. It reminds me of that summer day in Kolhapur, of the generous friend's mother who shared her family's culinary treasure with me. It's a dish that connects me to my roots, to the traditions and flavors of Maharashtra.

And whenever I make it now, I am transported back to that kitchen in Kolhapur, surrounded by the warmth and aroma of spices, creating a dish that is not just a meal but a memory.