Muttonache Rassa is a traditional Malvani Mutton Curry from Maharashtra's South Konkan region and Goa. Malvani Mutton Curry is also known as Muttonache Rassa. It's a traditional Indian recipe from Maharashtra. The best spice mix for making traditional Maharashtrian spice powder requires a proper balance of whole spices. The aroma released when the spice mixture is ground to perfection. Mutton curry is a popular Maharashtrian dish, but it is simply spectacular when prepared in the Malvani style.
Mutton curry is a popular Maharashtrian dish of western India regional cuisine, especially when prepared in the Malvani style. Malvani style mutton curry is a simple mutton curry dish, but it's the way it's cooked that makes it so flavorful.
Preparation time: 20 minutes
Cooking time: 50 minutes
750-800 grams mutton on the bone
4 medium sized onions finely sliced
1-1/2 tablespoons ginger paste
1-1/2 tablespoons garlic paste
1/2 teaspoon turmeric powder
Chopped coriander to garnish
Salt to taste
For the masala:
8 dried red chillies
1 tablespoon coriander seeds
3/4 teaspoon cumin seeds
3/4 teaspoon carraway seeds (shah jeera)
4 green cardamoms
2 black cardamoms
3/4 cup copra (dried coconut, grated)
1-1/2 teaspoons of khus khus, poppy seeds (substitute with 3-4 whole cashew nuts)
Steps to prepare:
Wash and drain the mutton in a colander after cutting it into medium-sized pieces.
You can either cook the mutton over a low heat in a kadai/pan (which will take at least 45 minutes – 1 hour for the mutton to become tender) or pressure cook it to expedite the process. Choose your cooking method wisely. See the notes for instructions on how to pressure cook the meat.
In a heavy-bottomed kadai/pan, heat the oil and fry the sliced onions until golden. Then add the ginger and garlic paste and fry for a few seconds more.
Fry the mutton pieces for a minute. Add 4 cups of water (total of 1 litre) and season with salt to taste. Cook over medium heat, covered, until the meat is tender. Depending on the quality of the meat, it could take 40-50 minutes or slightly longer.
While the meat is cooking, dry roast all of the ingredients listed under 'For the masala' one at a time on a tawa/griddle and set aside to cool. Grind the spices (except for the roasted copra) to a fine powder. Then add the copra and about 1/2 to 3/4 cup of water (a little at a time) to make a fine paste. Keep the water from the mixer grinder aside.
When the meat is tender, stir in the turmeric powder, ground masala, and reserved water. Adjust the salt to taste and continue to cook for another 8-10 minutes.
Remove from the heat, top with chopped coriander, and serve with rice woday (wada), rice, or chapathis.
If you want to reduce the spice level, remove the seeds in the chillies but do not reduce the quantity.
Transfer the cleaned meat to a pressure cooker, add salt and a little water, cover the lid, place the weight (whistle), and cook on high heat until the first whistle sounds. Cook for another 8-10 minutes on low heat. Turn off the heat and allow the cooker to cool to room temperature. Then open and inspect. Continue to cook for another 3-4 minutes if the meat is not done. The cooking time will vary depending on how tender the meat is.