Mutton Rassa and Bhakri

I had picked up gongura (red sorrel) leaves from the market last week thinking I will make Gongura Mamsam, a spicy Andhra curry that is usually devoured with piping hot rice or roti.

Like all couples, we had a disagreement about how the leaves should be used and unlike all other couples, The Husband won this argument. Sigh! So I put my feet up, popped open a cold one and started watching Masterchef Australia and handed over the kitchen to The Husband who decided to make Mutton Rassa (maharastrian for curry). So here’s the awesome recipe.

What you need:

500 grams Mutton
2-3 tablespoons oil
1 onion finely chopped
A pinch of hing (asafoetida)
1 teaspoon turmeric
1 heaped spoon of ginger garlic paste

For the Rassa Masala
1 onion finely chopped
3 tablespoons of dry coconut
1 tablespoon coriander seeds
1 tablespoon sesame seeds
8-10 dry red chillies (now is a good time to mention, this curry is meant to be super spicy)
1 piece of cinnamon
6-8 cloves
2 star anise
1 tablespoon black pepper
1 tablespoon Kashmiri red chilly powder

Let’s cook:

Step 1: Heat oil in a wide dish and add turmeric and hing. After a quick stir, add the ginger garlic paste and onions and fry till they become soft.

Step 2: Add mutton and stir it for the 5-7 minutes making sure it doesn’t stick to the bottom of the pan.

Step 3: Take another pan, add a little oil and fry all the ingredients listed under Rassa Masala

Step 4: Let the above mix cool down. Add a little water and grind it to a fine paste. When you open the lid of the mixer jar, the spices will kick you so hard, your sinuses will open up immediately. Don’t worry, you are on the right track!

Step 5: By now the mutton must have half cooked. Add the ground masala paste to the pan and coat the mutton with all that yummy spicy paste.

Step 6: Add half a litre water, salt (and some chilli powder if you’d like). Cover the pan and cook for at least 15-20 minutes. The mutton should be soft and will totally melt in your mouth. You will be able to see a nice layer of oil swimming on top of the curry.

Serve this with steamed rice, roti or bhakri! Happy cooking folks! Show us some love by sharing our posts/recipes. Don’t miss the short video recap of the recipe.


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