This recipe was relaxing in my drafts since lengthy time. I didn’t publish it since i desired to publish ‘Kanda lasoon masala’ recipe first, because this is the important thing component to make vibrant red (tambda in marathi) mutton curry. Should you haven’t examined yet, this is actually the link – Kanda Lasun masala Recipe
- Goat meat – 500gm
- Onions – 2
- Turmeric powder – teaspoon
- Fresh lemon juice – 1 tablespoons of
- Oil – 4 tablespoons of
- Salt to taste
- Dry shredded coconut – 4 tablespoons of
- Sesame seeds – 1 tablespoons of
- Cumin seeds – 1/2 tablespoons of
- Cloves of garlic clove – 6
- Ginger root – 1 " piece
- Some fresh coriander leaves
- In pressure oven, heat 1 tablespoons of of oil.
- Add of chopped onion, turmeric powder and salt to taste. Saut onion till translucent.
- Add meat pieces and blend well. Prepare until they alter their colour a little. It might take a few minutes. Keep stirring among.
- Now add around 4 glasses of water and set the lid on. Prepare until 6-7 whistles as goat meat requires a lengthy time for you to prepare.
- Meanwhile mutton is cooking, result in the masala paste.
- Dry roast coconut and sesame seeds until they turn light brown. Dry roast cumin seeds also before you smell nice aroma being released.
- Ground roasted coconut, cumin seeds and sesame seeds inside a mortar and pestle. You can utilize mixer to create paste. Adding ginger root, garlic clove, and chopped fresh coriander. Grind these to a rough paste. Ensure that it stays aside.
- Inside a big vessel, add 3 tablespoons of of oil. Once heated, add remaining 1 and chopped onions and saut until translucent.
- Adding ‘kanda lasun masala’ and ground paste.
- Lessen the heat and prepare until oil begins to outside of masala. It might take around 3-4 minutes.
- Now add cooked mutton together with water (mutton stock) inside it. Stir while increasing heat. Take it to boil.
- Consistency of rassa is definitely thin, so that you can increase the water at this time if needed. I favor my curry to become bit thick. Hence I didn’t increase the water. Once we have previously added salt while cooking meat, be cautious while adding salt.
- When the curry involves boil, lessen the heat to low and permit curry to simmer for 25-25 minutes. By doing this oil (kat) floats on the top.
- Turn off heat and serve hot with ‘bhakari’ (Jowar roti). It tastes heavenly scrumptious on second day if this will get stale.
Typically, ‘kolhapuri mutton tat (thali)’ contains ‘tambda rassa’, ‘pandhra rassa’, ‘sukha mutton’, ‘bhakari’ or ‘chapati’. plain grain together with onion and tomato salad.
Do try it out and tell me the way you enjoy it. If you like my recipes, do like my page on facebook to obtain updates about new recipes. For those who have any question or suggestion, leave a note in comment. Thanks!
