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A fiery and aromatic mutton curry from Maharashtra, featuring tender meat in a thin, spicy gravy. This traditional dish gets its deep flavor from a special roasted coconut and onion masala, perfect for serving with bhakri or steamed rice.
For 4 servings
Marinate the Mutton
Prepare the Masala Paste (Vatan)
Sauté the Base
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A fiery and aromatic mutton curry from Maharashtra, featuring tender meat in a thin, spicy gravy. This traditional dish gets its deep flavor from a special roasted coconut and onion masala, perfect for serving with bhakri or steamed rice.
This maharashtrian recipe takes 100 minutes to prepare and yields 4 servings. At 602.29 calories per serving with 56.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton
Pressure Cook and Finish
For a more traditional Kolhapuri flavor, substitute Mutton Masala with 1.5 teaspoons of Goda Masala.
Add 1-2 peeled and cubed potatoes along with the mutton before pressure cooking for a more wholesome meal.
To make a semi-dry version (Mutton Sukka), reduce the amount of hot water to 1 cup and follow the same cooking process.
For a slightly richer and less traditional version, you can add 1 tablespoon of poppy seeds (khus khus) while grinding the vatan.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Mutton Rassa is a rich source of protein and iron from the mutton. However, it is also high in calories and saturated fat due to the red meat and oil content. It's best enjoyed in moderation as part of a balanced diet.
One serving of Mutton Rassa (approximately 1.5 cups or 465g) contains around 570-620 calories, depending on the fat content of the mutton and the amount of oil used.
Vatan is a foundational masala paste used in many Maharashtrian curries. It's typically made by roasting ingredients like onion, dried coconut, ginger, and garlic, and then grinding them into a smooth paste, which gives the gravy its characteristic deep, smoky flavor and thickens it.
Yes, you can. Cook the mutton in a heavy-bottomed pot with a lid. After adding the hot water, bring it to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the mutton is tender. This slow-cooking method develops excellent flavor.
The signature red color comes from two things: using a good quality Kashmiri red chilli powder (which is mild in heat but vibrant in color) and allowing the oil to separate (the 'tari') during the cooking process. Ensure you sauté the masalas well until oil separates.
Absolutely. You can substitute mutton with bone-in chicken pieces. The cooking time will be much shorter. Pressure cook for about 2 whistles (10-12 minutes) or cook in an open pot for 25-30 minutes until the chicken is cooked through.