Much of the non-vegetarian dishes have originated from the popular region of Kolhapur region of the state of Maharashtra. One of the most popular and spiciest dishes is the Kolhapuri Tambda Rassa.
One of the many popular Kolhapuri recipes is Tambda Rassa, which is basically a red curry dish made with either chicken or mutton. This curry is commonly made in the region for lunch and dinner and can be paired with rice or any roti of your choice.
Fiery red Kolhapuri Tambda Rassa and Sukka Mutton are very famous amongst non-veg lovers. Kolhapuri cuisine is very popular for its extra spicy taste. Those who love spicy know what it tastes like.Here Tambda means Red and Rassa means Stews/Curry.
Ingredients to make Authentic Kolhapur’s Red Meat Curry are
To Marinate Goat Meat/Mutton:
1 lb (450 g)Goat Meat / Mutton
1 Tsp Salt
1 Tsp Turmeric
To Cook the Goat Meat in the Instant Pot:
Marinated Goat Meat
1 Onion, finely chopped
3 Garlic Cloves
3 Green Chilies
2 Tbsp Coriander leaves
1 Tsp Oil
2 Cups of Water
To Make Gravy/Masala Paste for Goat Meat:
2 Onions, chopped
2 inch Ginger
6 Garlic cloves
3 Tbsp Dry/Desiccated Coconut
1 Tbsp Poppy seeds + Water 3 Tbsp
1 Tbsp Coriander seeds
1 Tbsp Sesame seeds
¼ Cup Coriander leaves+Stems
6 Black Peppercorn
3 Cloves
1 Tsp Cumin seeds
1 Black Cardamom
1 inch Cinnamon stick
1 Bay leaf
1 Tbsp Kanda Lasun Masala
1 Tsp Kashmiri Red Chili Powder
4 Tsp Oil
1 Tsp Salt
To Prepare Tambda Rassa(Fiery Red Mutton Gravy) in the Instant Pot:
Turn on the Saute mode of the instant pot and heat oil 2 tsp.
Add remaining ½ of the gravy masala and saute for a minute.
Now, add strained meat broth and mix well.
Cook for 2-3 minutes and Mutton Curry/Tambda Rassa is ready.
Serve Kolhapuri Tambda Rassa(Curry) and Sukka(Dry) Mutton with Jowar, Bajra, Ragi Bhakri, Roti, or with steamed Rice. Enjoy!
Kolhapur is a historic Indian city located on the banks of the Panchaganga River, in south-west Maharashtra state. Known throughout the world for its delicious and unique, fiery tasting cuisine. Lamb Kolhapuri is a superbly rich and spicy dish traditionally made with goat or mutton. It is cooked in highly aromatic spices, which have been roasted then ground to a reddish dark brown blend.
Method:
1.Put the meat in a bowl. Add all the marinade ingredients and mix well. Cover and refrigerate for 3 hours or overnight if you prefer.
2.Lightly grease a small cast iron frying pan with ½ teaspoon oil and heat it over a medium-low flame. When it is hot, put in the dried hot chillies and cinnamon sticks. Stir until the red chillies darken then remove and keep aside. Add in another ½ teaspoon oil. When it’s hot, put the whole cloves, cardamom pod, coriander seeds, peppercorn, cumin seeds, shredded coconut and white poppy seeds into the same frying pan. Stir and roast the seeds until they darken a few shades. Place these spices together with the chillies and cinnamon into a spice grinder and grind as finely as possible.
3.Slice two of the red onions and crush the other finely.
4.When the meat has finished marinating, heat oil in a wide, heavy pan over a medium-high flame. When hot, put in the sliced onions. Stir fry them until they are reddish-brown in colour, approximately 10 minutes.
5.Now put in the crushed onion and cook for 6 minutes. Turn the heat down to medium-low. Put in the ginger and brown it then add the garlic. Stir for a few seconds. Add the ground spices and stir well. Now add a quarter cup of water. Continue to stir and cook over a medium-low flame, stirring continuously for 5 minutes. The oil will start to separate from the mixture.
6.Next add the crushed green chillies and bay leaves, fry for 3 minutes then add the meat plus marinade and turn up the heat to medium-high. Mix well and fry the meat with the spice paste for 10 minutes. Add tomatoes and salt.
