Kolhapuri Mutton Tambda Rassa

Kolhapuri  Mutton  Tambda  Rassa

Ingredients

1 kg Mutton pieces
1/4 cup Onion finely chopped
1 tsp Ginger garlic paste
1/4 tsp Turmeric powder
1 Big Onion sliced
1 Tomato diced
1 tbsp Degi Mirch / Kashmiri Chili powder
2 tbsp Coconut flakes
1 tbsp chopped Garlic
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Garam Masala
1 Bay Leaf
1 Cinnamon Stick
1/2 Star Annise
2 Cloves
3 Black Peppercorns

Method

Wash lamb pieces very well and keep them aside.
Heat tsp of oil in a pressure cooker.
After oil is hot add finely chopped onions and cook until onions gets light golden color.
After onions are browned, add ginger garlic paste, turmeric powder, mix and cook for a while.
Add mutton pieces, mix well.
Add water, salt to taste, mix well and cook until 8 whistles.
After the mutton is cooked, take our mutton pieces from the stock and keep it aside.
Heat up tsp of oil in separate pan.
After oil is hot add cumin seeds, whole garam masala - bay leaf, cinnamon stick, star anise, cloves, black peppercorns.
Cook whole masala for a minute.
Add sliced onion and cook until onions get light brown color.
After onions are browned, add coconut flakes, mix well and cook for 2 mts.
After 2 mts, turn the heat off and allow the masala to cool down completely.
Now in a mixie pot add tomatoes, coriander powder, garam masala powder and onion masala. Also add few tbsp of water and grind to make in to smooth masala paste.
After masala is ready, heat up 3 tbsp oil in to kadhai or wok.
After oil is hot, add masala paste, mix well.
Cover the kadai, leaving some space on the side to allow the steam to escape from cooked masala.
Cook this way for 10 mts.
After 10 mts, add degi mirch powder to masala, mix well and cook until oil separates out from the spices.
After oil loose out from masala, add previously prepared lamb stock in to masala.
Add salt to taste, mix well and cook covered for minutes.
Serve hot with Jwarichi Bhakari .