Bindaas chef: Tambda Rassa

Every Culture has a special food and cuisine attached to it. In case of Kolhapur its the Non-Veg that makes a mark as a special cuisine. Kolhapur has a some good traditional dishes prepared from "Mutton" (goat meat) which are very tasty and delightful.Meat and spice rule kolhapuri cuisine.

" Pandhra Rassa " the white curry is a liked starter at Kolhapur. A Soup like dish of water used to boil the "Mutton" along with spices such as coriander, ginger & garlic etc. This is a very tasty pre-food item. Apart from taste it has certain medicinal use as well. This "Rassa" is recommended for cough and throat related ailments. This is a part of a well-know duo curries. the other one is termed as "Tambra Rassa"

"Tambda Rassa" the second starter of the duo. This is a curry prepared using red chilly powder to make it appear "Tambra" redish. Made in almost same ways as Pandra Rassa this type of curry is more famous within the rural area of Kolhapur. After these starters comes the special roasted mutton.
"Roasted Mutton" is a special variety of non-veg dish prepared extensively at Kolhapur. The special recipe of this mutton makes it a unique disk attributed to Kolhapur. Different varieties of this dishes are prepared with different spices. One such famous type is "Ghaati" Mutton. These various dishes along with "Bhakari" or "Chapaati" constitute the Kolhapuri Taat.

Tambda Rassa

Ingredients:

1 Kg. of Mutton
1 Tbsp Red Chilly Powder
1 Cup Oil
1 Tomato
4 Medium Size
OnionCoriander Leaves
1" Ginger
8/10 Garlic Cloves
1/4 Tbsp Turmeric Powder
2 Tbsp Salt
2 Tbsp Sesame Seeds
4 Black Cardamom
2 Tbsp Fresh Coconut
2 Tbsp dry Coconut
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
3/4 Black Pepper
3/4 Cinnamon Sticks
4/5 Cloves
1 Tbsp Poppy Seeds
2 Tbsp Sesame Seeds
2 Tbsp Ghee
2 Tbsp Kolhapuri Masala

Method:

Wash mutton pieces,mix them with turmeric powder,salt & ginger-garlic paste in a bowl.
Marinate Mutton & keep it aside for an hour.
Heat oil in a Pan.
Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2 Tbsp Sesame Seeds & Dry Coconut.
Fry it until the onion becomes light brown. After that put this in a grinder & make paste ( Use little water ).
Now take oil in a big pan & Heat it.
Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry till light brown & Add tomatoes.
Now add mutton & salt ,stir it . Cover pan with a lid , keep water onto lid.
When water on lid starts boiling,add the water into the pan. Close lid ,let it cook for sometime.
When mutton is half cooked (10 mins) add the grinded masala & Kolhapuri Masala. Mix it well.
Add 2 Tbsp of Ghee.
Close the lid & let it cook for around 20-25 minutes.
Now switch off the gas , cover lid tightly for 15 mins.
Garnish with freshly chopped cilantro.
Serve it with Chapati's / Bhakri's with Dahi Kanda & Lemon Wedges.