Kolhapuri Mutton Rassa

Name: Kolhapuri Mutton Rassa
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 600 g mutton (bone-in pieces, cleaned); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 0.5 cup dry coconut (grated); 1 tbsp sesame seeds; 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (stick); 2 pcs bay leaf; 8 pcs dried red chili (stems removed); 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 2 tbsp oil; 0.5 tsp salt; 3 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

A fiery Maharashtrian mutton curry with a thin, deeply spiced gravy built from roasted coconut, sesame, dry chilies, and slow-cooked onions. It is bold, aromatic, and made to be enjoyed with bhakri or steamed rice.

PREP

25m

COOK

55m

SERVES

1 KATORI

596 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the mutton and vegetables.
1.Wash the mutton pieces and drain well.
2.Slice the onions thinly and chop the tomatoes.
3.Measure the spices, dry coconut, and sesame seeds so everything is ready.
TIPDry the mutton well before it goes into the cooker so it sears better and builds a richer base.
roast · ~5 min
Roast the Kolhapuri masala.
1.Heat a pan on low heat and dry roast the dry coconut until lightly browned.
2.Add sesame seeds, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, bay leaf, and dried red chili.
3.Roast for 2 to 3 minutes until fragrant, then cool slightly.
TIPKeep the heat low while roasting so the coconut turns nutty, not bitter.
mix · ~3 min
Grind the masala.
Transfer the roasted ingredients to a grinder, add a little water, and blend to a smooth, thick paste.
saute · ~15 min
Cook the onion base.
1.Heat oil in a pressure cooker over medium heat.
2.Add the sliced onions and cook until deep golden brown.
3.Add ginger-garlic paste and cook until the raw smell goes away.
4.Add tomatoes and cook until soft and pulpy.
TIPTake the onions to a deep golden color for the signature dark, bold rassa.
saute · ~10 min
Add the mutton and ground spices.
1.Add the mutton and cook for 5 minutes, stirring well to coat it in the onion mixture.
2.Add turmeric powder, red chili powder, garam masala, and salt.
3.Add the ground Kolhapuri masala and cook until the oil starts to show at the edges.
pressure cook · ~25 min
Pressure cook the rassa.
Add water and mix well, scraping the bottom of the cooker. Cover and pressure cook on medium heat for 20 to 25 minutes, or until the mutton is tender.
TIPIf the mutton is from an older goat, give it a few extra minutes so it turns properly tender.
simmer · ~7 min
Adjust the gravy and simmer.
Let the pressure drop naturally, then open the cooker and check the consistency. Add a splash of water if needed and simmer for 5 to 7 minutes for a thin, spicy rassa.
garnish
Garnish with coriander leaves.
serve
Serve the Kolhapuri mutton rassa hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the dried coconut only to light brown; too dark will make the rassa bitter.
2
Cool the roasted spices slightly before grinding so the paste turns smooth, not greasy.
3
Brown the onions to a deep golden shade, not just translucent, for the characteristic dark rassa base.
4
After adding the masala paste, cook until oil separates at the edges to remove any raw spice taste.
5
Scrape the bottom of the pressure cooker well after adding water so the onion-spice base does not catch.
6
Let the pressure release naturally; quick release can leave the mutton tighter and less juicy.
7
This curry tastes even better after resting, so make it a few hours ahead if possible.