By Shireen Jamooji
November 11, 2023
Kolhapur, a region of Maharashtra is known for its spicy, meat-forward cuisine. One of the most iconic dishes of Kolhapur is the aromatic Tambda Rassa, a thin curry made with mutton or chicken and topped with a layer of flavoured oil called tarri.
½ kg mutton ½ dry roasted coconut 3-4 onions ½ cup coriander leaves 2 tbsp ginger garlic paste 1 tbsp cumin seeds or powder 4-5 black peppercorns 4-5 cloves 1 tbsp poppy seeds 2 black cardamom pods 2-3 green cardamom pods 1 tbsp turmeric powder 1 tbsp Kashmiri red chilli powder 2 tbsp Kolhapuri masala 2 tbsp salt 2 bay leaves 4 tbsp oil 2 tbsp coriander seeds
In a bowl, combine the mutton, ginger garlic paste, and 1 tbsp of salt. Mix well and marinate for 1 hour. Reserve half of the chopped onions for later and keep the other half for the masala.
Dry roast the black peppercorns, green and black cardamom, and cloves. Then, add poppy seeds and coriander seeds. Allow the mixture to cool, and then grind it into a powder.
In a pan, add 1 tbsp of oil and fry the onions until they turn golden brown. Make a paste by blending the fried onions and the dry roasted coconut.
In a separate pan, heat 3-4 tbsp of oil, add bay leaves, and then add the remaining chopped onions. Fry until they become brown.
Add the marinated mutton, mix well, and then add turmeric powder and salt. Incorporate the masala paste and mix thoroughly.
Add garam masala and Kolhapuri masala, stir for 2 minutes. Pour in 3-4 cups of water and cook for 25-30 minutes. Finally, add half a tablespoon of salt and stir.