West Indian
Kolhapuri Tambda Rassa (Fiery Red Mutton Curry)
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Kolhapuri Tambda Rassa (Fiery Red Mutton Curry) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Dry roast the grated coconut, sesame seeds and poppy seeds over low heat until the coconut turns deep golden, about 6 minutes, then roast the dried red chilies, coriander seeds, cumin seeds, cinnamon, cloves and peppercorns in the same pan for 2 minutes.
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Cool and grind everything to a smooth paste with a splash of water; this is the Kolhapuri kanda-lasun masala, and it is what makes tambda rassa the hottest everyday curry on this list.
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Heat the oil in a heavy pot and fry the sliced onion until deep brown, about 12 minutes, then add the ginger garlic paste for a minute.
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Add the mutton and sear over high heat 10 minutes until well browned on all sides.
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Add the chopped tomato, turmeric and kashmiri chili powder, and bhunno 10 minutes until the tomato breaks down completely.
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Stir in the ground masala and salt, add the water, cover and simmer 45 minutes, or pressure cook 20 minutes, until the mutton is tender and the rassa is thin, fiery red and pooled with oil at the edges, the way it is meant to be eaten with bread or rice.
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Finish with coriander leaves and serve hot.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Kolhapuri Tambda Rassa (Fiery Red Mutton Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kolhapuri Tambda Rassa (Fiery Red Mutton Curry) carries sesame and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
| Coconut | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 420 kcal
- Protein
- 30 g
- Carbs
- 12 g
- Fat
- 28 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 480 mg
- Saturated fat
- 10 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kolhapuri Tambda Rassa (Fiery Red Mutton Curry) takes about 100 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.