Tambda Rassa with Ladi Pav

Instructions

1. 1

   Pressure Cook the Mutton

   • In a pressure cooker, combine the mutton pieces, 1/4 tsp of turmeric powder, 1/2 tsp of salt, and 2 cups of water.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender.
   • Allow the pressure to release naturally. Once open, carefully separate the cooked mutton pieces from the stock. Reserve both the mutton and the stock for later use.
2. 2

   Prepare the Kolhapuri Vatan (Masala Paste)

   • While the mutton is cooking, soak the Byadgi and Sankeshwari red chillies in 1/2 cup of hot water for at least 15 minutes to soften them.
   • In a heavy-bottomed pan (kadhai), dry roast the sliced onion on low-medium heat until it turns deep golden brown and slightly charred at the edges. Remove and set aside.
   • In the same pan, roast the grated dry coconut until it is fragrant and a uniform dark brown color. Be careful not to burn it. Remove and set aside.
   • Add the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon stick, and bay leaf to the pan. Dry roast for 1-2 minutes until they release a rich aroma.
   • Let all roasted ingredients cool down completely. In a blender, combine the roasted onion, coconut, whole spices, soaked red chillies (along with the soaking water), ginger, and garlic. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3. 3

   Cook the Tambda Rassa

   • Heat the vegetable oil in the same heavy-bottomed pan or a large pot over medium heat. The generous amount of oil is key for the signature 'tarri' (red oil layer).
   • Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and golden brown.
   • Add the prepared vatan (masala paste) to the pan. Sauté for 8-10 minutes, stirring continuously, until the paste darkens in color and oil begins to separate from the sides.
   • Stir in the remaining 1/4 tsp of turmeric powder and the Kolhapuri masala. Cook for another minute until the raw smell of the spices disappears.
4. 4

   Combine and Simmer

   • Add the cooked mutton pieces to the masala and stir well to coat them evenly. Sauté for 2-3 minutes.
   • Pour in the reserved mutton stock and approximately 4 cups of hot water. The consistency should be very thin, like a soup.
   • Add the remaining 1 tsp of salt, or adjust to your taste. Stir everything together.
   • Bring the curry to a vigorous boil. Then, reduce the heat to low, cover the pan, and let it simmer for at least 15-20 minutes. This allows the mutton to absorb the flavors and the 'tarri' to form on top.
   • Do not stir too much during the final simmer to allow the red oil layer to settle on the surface.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve the Tambda Rassa piping hot. It is traditionally enjoyed with Bhakri (jowar or bajra flatbread), chapati, or steamed rice.