Also called Kolhapuri Mutton Rassa, this spicy curry is not one for the faint hearted! The perfect pick me up in this cold freezing weather, it is sure to blow out all your cold and sinuses away!! 😉
Courtesy: Shimpa
Method:
Marinate 1kg mutton with salt, 1/2 tsp haldi , 2 tsp red chili pwdr( I used 1 tsp red chili pwdr+1 tsp paprika), 1 tbsp ginger paste and 1 tbsp garlic paste.
Roast about 10 small shallots (sprayed with pam) in the oven on broil for about 15-20 minutes….till they get carmelized. Dry roast 3/4 tbsp jeera, 3/4 tbsp coriander seeds, 10 whole dry red chillies, 1/2 cup desiccated coconut, 1 1/2 tbsp khus khus, 1 inch dalchini, 4-5 laung and 2 star anise. Now grind this along with the roasted onions into a fine paste using a little water….keep aside.
Heat some oil, sear marinated mutton for a few minutes to seal juices, add two pureed tomatoes and bhuno till masala leaves oil. Add the onion paste and bhuno for another 4-5 minutes. Now mix in about 1/4 cup yoghurt whisked with 1tsp turmeric and some salt. Add enough water to make a thin gravy……simmer on low heat till tender. Garnish with freshly chopped dhania and serve!
PS: if you want you can add big pieces of seared potato just before the slow simmer stage.
