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An intensely flavorful and spicy mutton curry from Maharashtra. This authentic recipe features tender mutton simmered in a fiery thin gravy, made with a special blend of roasted spices and coconut.
For 4 servings
Pressure Cook the Mutton
Prepare the Kolhapuri Masala Paste
An intensely flavorful and spicy mutton curry from Maharashtra. This authentic recipe features tender mutton simmered in a fiery thin gravy, made with a special blend of roasted spices and coconut.
This maharashtrian recipe takes 105 minutes to prepare and yields 4 servings. At 455.18 calories per serving with 36.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble the Mutton Rassa
Garnish and Serve
Replace mutton with bone-in chicken to make Kolhapuri Chicken Rassa. Reduce the pressure cooking time to 2-3 whistles.
Use paneer, mushrooms, or a mix of sturdy vegetables like potatoes and cauliflower. Skip the pressure cooking step and simmer the vegetables directly in the gravy until tender.
To make it milder, de-seed the dry red chilies before roasting and reduce or omit the Lavangi chilies and Kashmiri red chilli powder.
For a semi-dry version known as Mutton Sukka, reduce the amount of water added in the final step to create a thick masala that coats the mutton pieces.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton provides heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The blend of spices like red chilies, black pepper, and cinnamon contains compounds that can temporarily boost metabolism and aid in digestion.
Ingredients like turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory and antioxidant effects, which help combat oxidative stress.
One serving of Kolhapuri Mutton Rassa (approximately 375g) contains around 450-550 calories. The exact count depends on the fat content of the mutton and the amount of oil used.
Kolhapuri Mutton Rassa can be part of a balanced diet when consumed in moderation. Mutton is an excellent source of protein and iron. However, the dish is high in saturated fat and sodium due to the oil and spices. It's best enjoyed as an occasional indulgent meal.
To reduce the heat, use only Byadgi or Kashmiri chilies which are known for color rather than spice. De-seed all the chilies before roasting and reduce the amount of black peppercorns. You can also skip the extra hot Lavangi chilies.
The 'tarri' or 'kat' is the flavorful red oil that separates and floats on top of the curry. It's a sign of a well-cooked rassa and is highly prized. In Kolhapur, it's often served separately in a small bowl to be added as desired.
Yes, the dry roasted spices can be ground into a powder and stored in an airtight container for weeks. You can also make the entire wet masala paste and store it in the refrigerator for up to 3-4 days or freeze it for a month.
Leftover Kolhapuri Mutton Rassa can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
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