Mutton Rassa
A fiery, thin Maharashtrian-style mutton curry with tender meat and a deep, roasted spice base. It has bold flavor, plenty of gravy, and tastes especially good with bhakri, rice, or soft pav.
For 4 servings
- prep · ~10 min
Prepare the masala ingredients.
1.Slice the onions thinly and chop the tomatoes.2.Peel the garlic and chop the ginger.3.Keep the mutton cleaned and ready in medium bone-in pieces. - roast · ~7 min
Roast the spice base.
1.Heat a small pan over medium heat.2.Dry roast cumin seeds, black peppercorns, cloves, cinnamon, bay leaf, dry coconut, and fresh coconut until fragrant and lightly browned.3.Add half of the sliced onions and roast for 3 to 4 minutes until lightly golden.4.Cool the mixture slightly.TIPKeep the heat moderate so the coconut turns brown, not burnt, or the rassa will taste bitter. - mix · ~4 min
Grind the masala.
Blend the roasted mixture with ginger, garlic, and tomatoes to a smooth paste. Add a small splash of water only if needed to help it grind.
- saute · ~7 min
Cook the remaining onions.
Heat oil in a pressure cooker over medium heat. Add the remaining sliced onions and cook until golden brown.
- saute · ~14 min
Cook the mutton with the masala.
1.Add the mutton and sauté for 5 to 6 minutes until it changes color.2.Add the ground masala, red chili powder, turmeric powder, coriander powder, and salt.3.Cook well for 6 to 8 minutes, stirring often, until the masala thickens and smells rich. - pressure cook · ~25 min
Pressure cook the rassa.
Pour in water and mix well, scraping the bottom. Cover and pressure cook on medium heat for 20 to 25 minutes, until the mutton is tender.
TIPCooking time can vary with the age and cut of the meat. If needed, cook a little longer after checking. - simmer · ~6 min
Adjust the gravy and simmer.
Open the cooker once the pressure drops. Add a little more water if you want a thinner rassa, then simmer uncovered for 5 to 7 minutes.
- garnish
Garnish with coriander leaves.
- serve
Serve the mutton rassa hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the coconut only to deep golden; any darker can make the rassa bitter.
- 2Roast the onions for the masala separately as written, so the gravy gets body without tasting raw.
- 3After adding water, scrape the cooker bottom well to prevent the masala from catching while pressure cooking.
- 4Bone-in mutton gives the rassa a fuller, richer broth than boneless pieces.
- 5Let the curry rest 10 to 15 minutes after cooking; the spice and meat flavors settle and deepen.
- 6If the gravy feels too thick after pressure cooking, thin it during the final simmer, not before.
- 7This tastes even better the next day; reheat gently and add a splash of hot water if needed.
Adapt it for your goals.
Spicier-kolhapuri-style
Increase red chili powder or use a hotter chili for a fierier rassa with the bold heat many Maharashtrian mutton lovers enjoy.
low oilLow-oil
Reduce the oil slightly and brown the onions slowly on medium heat; good if you want a lighter everyday version.
bonelessBoneless
Use boneless mutton for easier eating, though the rassa will be a little less rich than the bone-in version.
thicker gravyThicker-gravy
Simmer uncovered a bit longer after pressure cooking for a more coating curry if serving with bhakri rather than rice.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton provides substantial protein, making this curry filling and well suited for a hearty meal.
Aromatic Spice Benefits
Ginger, garlic, cumin, pepper, and cloves add flavour while contributing traditional digestive and warming qualities.
Naturally Satiating
The combination of mutton, coconut, and slow-cooked gravy makes the dish satisfying, so a little goes a long way with rice or bhakri.
Frequently asked questions
It should be tender enough to yield easily when pressed or pierced, but not stringy or falling apart completely.
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