Indian cuisine · Meat & Kebab

Kolhapuri Mutton Tambda Rassa

Fiery red, thin lamb broth from Kolhapur with roasted coconut and hot lavangi chili.

Ingredients · for 4 servings

• 800 g bone-in lamb shoulder
• 3 onions
• 60 g grated coconut
• 10 dried lavangi chilies (or substitute hot red chilies)
• 2 tsp Kashmiri chili powder
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 cinnamon stick and 4 cloves
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 bunch fresh cilantro
• 5 tbsp oil, salt

Instructions

1. Cut the lamb into 4 cm pieces and simmer covered with turmeric, 1 tsp salt and 1.5 l water for 50–60 min. until tender; be sure to keep the broth.
2. Roughly chop two onions and toast with the grated coconut in 2 tbsp oil over medium heat for 8–10 min. until both are dark brown.
3. Dry-toast the lavangi chilies, coriander seeds, cumin, cinnamon stick and cloves for 2 min., let everything cool and grind very finely with 150 ml water into a dark kala masala paste.
4. Heat the remaining oil, fry the third, finely diced onion with the ginger-garlic paste for 8 min., then add the Kashmiri chili powder and the spice paste and fry for 8 min. until red oil rises to the surface.
5. Pour in the cooked lamb with 1.2 l of the hot broth and boil vigorously uncovered for 15–20 min. – the rassa stays thin like a broth, with a layer of red oil floating on top.
6. Season generously with salt, sprinkle with chopped cilantro, and serve the broth in bowls alongside rice or bhakri.