MUTTON RASSA WITH VADE / MUTTON VADE (MAHARASHTRIAN STYLE GOAT MEAT CURRY WITH FRIED FLATBREAD)

Mutton Rassa is an aromatic coconut based, Goat Meat Curry from the Maharashtrian cuisine. It is generally relished with vade, which are made using a mixture of certain flours and hence the name Mutton Vade. The vade flour is now readily available in most of the stores which makes it’s preparation quite easier.

Low in calories, total fat, saturated fat and cholesterol than traditional meats, goat meat has higher levels of iron when compared to a similar serving of beef, pork, lamb and chicken. Goat meat actually offers a high nutritional value and a number of health benefits.

In fact, many years back I had seen a programme on television (aired by a channel of another country), where a doctor had explained, that mutton is one such iron rich food which does not require the accompaniment of Vit C, for the iron to be absorbed by our body. It has a self absorbing quality! And as we all know, iron is very important for our health, especially for women. Hence, it surely must be a part of the diet of women in particular!

The Mutton Gravy I am presenting here, makes use of different masalas and fresh as well as dry coconuts. These masalas too, are nowadays easily available in many stores. But, it is important to buy them from ones selling authentic masalas, as it’s quality determines the taste of the gravy!

For more such delicious recipes, do take a look at the following too…..

1. Kombdi Kaleji Sukkaa Masala

2. Hirvaa Kombadi Masala

3. Crispy Garlic Butter Prawns

4. Crispy Chicken Burger

5. Baangdyaa Huggae

6. Murg Makhani

Here’s the recipe for the Mutton Rassa / Mutton Vade….

Serves : 4-5

Prep Time : 30 min

Cooking Time : 40 min

INGREDIENTS :

  • 750 gm Mutton (Goat Meat with bone)
  • 2 1/2 cups Finely Chopped Onions (Approx 2-3 onions)
  • 1/4 cup Finely Chopped Tomato
  • 1/2 tsp Tamarind
  • 1 1/4 tbs Ginger Garlic Paste
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 4 tsp Malvani Mutton Masala
  • 2 tsp Kolhapuri Kanda Lasun Masala
  • 1 tsp Garam Masala
  • 1 1/2 tsp Corriander Powder
  • Salt to taste
  • 1/4 cup Fresh Corriander Leaves for garnishing

To Be Roasted :

  • 1 tbs Oil
  • 2 Cloves
  • 2 sticks Cinnamon (1″ each)
  • 2 Green Cardamoms
  • 1 Back Cardamom (tiny)
  • 3 Black Peppercorns
  • 1/4 tsp Cumin Seeds
  • 3/4 cup Sliced Onions
  • 3/4 cup Dry Coconut….. Grated
  • 1/4 cup Fresh Coconut….. Grated

To Be Ground To A Paste :

  • 2 Green Chillies…… Less Spicy Variety
  • 2 tbs Corriander Leaves
  • 10-12 Garlic Cloves
  • 1 inch Ginger

For The Marination :

  • 1 1/2 tbs Fresh Curds
  • 1/4 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • Above green paste

For The Tempering :

  • 4 tbs Oil
  • 1/4 tsp Asafoetida
  • 2 Cloves
  • 1 stick Cinnamon (1″)
  • 1 Bay Leaf

METHOD :

  1. To begin making the Mutton Rassa, first wash the mutton throughly under clean sufficient water. Cut medium size pieces and set aside.
  2. Grind together the corriander leaves, green chillies, ginger and garlic using little water to get a smooth paste.
  3. Marinate the mutton with this paste alongwith the curds, turmeric powder and the garam masala. Set aside to marinate for about half an hour.
  4. Transfer it to a pressure pan and add about 3/4 cup water to it. Mix well. Now add 1/4 cup more only if needed. The mutton itself releases water during the cooking process.
  5. Cook on high flame for 3 whistles and then on low flame for about 10-12 minutes. Switch off the flame and let the pressure release naturally.
  6. To check if the mutton is well cooked, place a piece of cooked mutton in some clean water in a bowl. Tear apart the piece into two using your fingers. If the mutton piece comes apart easily, it is well cooked.
  7. In the meantime, heat a kadhai and add the oil for roasting to it.
  8. Add to the hot oil, all the whole spices mentioned for roasting and saute.
  9. As soon as they splutter, transfer the spices to a bowl and set aside.
  10. Now, to the same kadhai, add the sliced onions saute till transparent.
  11. Add the grated fresh coconut and roast the mixture for about 5-6 minutes on low to medium flame stirring constantly.
  12. Add to this the grated dry coconut and mix. Roast the mixture for another 5-7 minutes till the coconut is browned (you get a lovely roasted aroma).
  13. Switch off the flame and cool the mixture.
  14. Further, grind it in a mixer grinder to get a smooth paste, using sufficient water. Keep aside till further use.
  15. To make the mutton rassa, heat a large kadhai and add the whole spices to it.
  16. When they splutter, add the finely chopped onions and saute. Add a pinch of salt for faster cooking
  17. When the onions start browning a bit from the edges, add the ginger garlic paste and mix well.
  18. Saute till the onions are slightly browned .
  19. Add the turmeric powder and saute for a minute.
  20. Now add the ginger garlic paste and saute for a while.
  21. Add the chopped tomato and cook further till the mixture is well cooked and starts coming together like a sticky ball.
  22. Add the rest of the spice powders and mix well.
  23. Saute for a while and add to it the cooked mutton pieces alongwith all the water from the pressure pan.
  24. Mix well and add to it the ground, roasted coconut paste, salt to taste and mix. Add more water if required to get a medium thick gravy.
  25. Bring to a boil and then simmer on low flame for about five minutes more.
  26. Switch off the flame and transfer it to a serving bowl.
  27. Garnish the Mutton Rassa with fresh chopped coriander leaves and serve it with hot vade!
  28. Alternatively, you can also serve it with hot Ghavan or Bhaakari, or just with some chapatis.
  29. Do serve some hot steamed rice and Kokum Kadhi by the side and some sliced onions too, to complete this delicious Malvani Mutton Thali!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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