By Devi Poojari
December 2, 2023
Image Credit: Baba Jadhav Masale
Like most other slow-cooked weekend meals, the mutton rassa is a comforting curry to spend more leisurely time in the kitchen. Tender chunks of mutton simmered in a spicy gravy, is the ideal meal to prepare on a winter afternoon and pair with pao or parathas.
Image Credit: afrozshaikh_95/Instagram
1 kilo mutton chunks 2 teaspoons chilli powder 1 onion, diced 4 green chillies 1 teaspoon turmeric powder 1 head garlic, peeled 1-inch piece ginger, sliced
Image Credit: namakshamak/Twitter
1.5 cups fried onions ½ cup dried coconut 4 potatoes, diced and fried 1 stick cinnamon 3 cloves 2 teaspoons garam masala 2 tablespoons vegetable oil Salt, to taste 2 wedges lemon ½ onion, sliced 4 paos, toasted
Image Credit: aromasinkitchen/Instagram
Grind the onion, green chillies, garlic and ginger to a fine paste and combine with the remaining ingredients for the mutton and set aside.
Image Credit: IndianYug
Allow the meat to marinate for 3-4 hours, while you toast the dried coconut to a golden-brown colour.
Image Credit: Archana's Kitchen
Transfer to a blender jar along with the cinnamon, fried onions and cloves before grinding to a fine paste with some water.
Image Credit: East Indian Recipes
Heat the oil in a pressure cooker and add the marinated mutton to sear and caramelise for 3-4 minutes over high heat.
Image Credit: Shutterstock
Add a cup of water, garam masala and the fried potatoes, before pressure cooking the curry for 3-5 whistles.
Image Credit: Cinnamon Tales
Add the reserved dried coconut paste and mix well to combine, before seasoning with salt and simmering for an additional 10-12 minutes.
Image Credit: Shemins
Finish off the curry with a squeeze of lemon juice and serve with sliced onion and toasted butter pao.
Image Credit: Archana's Kitchen