Step-by-Step Guide to Make Homemade Mutton Rassa (Maharashtrian Goat Meat Curry)

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Before you jump to Mutton Rassa (Maharashtrian Goat Meat Curry) recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The proper way to Do It.

When you begin your diet one of many things you will learn right away is that keeping a food journal is very helpful. Keeping a food journal helps you recognize the foods you are eating as well as the foods you arent eating. For example, after retaining a food journal for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write every thing down you can see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

You need to be very particular while you write down the things that you are eating. It isnt enough to list salad in your food log. You must list every one of the materials within that salad as well as the type of dressing on it. You must also write down just how much of the foods you are eating. "Cereal" is not very good, although "one cup Shredded Wheat" will be. Remember the more you take in of something the more calories you eat so it is very important that you list quantities so you know exactly how much of everything youre eating and how many calories you need to burn.

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We hope you got benefit from reading it, now lets go back to mutton rassa (maharashtrian goat meat curry) recipe. You can have mutton rassa (maharashtrian goat meat curry) using 40 ingredients and 25 steps. Here is how you do that.

The ingredients needed to cook Mutton Rassa (Maharashtrian Goat Meat Curry):

1. Use 750 gm of Mutton (Goat Meat with bone).
2. You need 2 1/2 cups of Finely Chopped Onions (Approx 2-3 onions).
3. Prepare 1/4 cup of Finely Chopped Tomato.
4. Provide 1/2 tsp of Tamarind.
5. Use 1 1/4 tbs of Ginger Garlic Paste.
6. Provide 1/4 tsp of Turmeric Powder.
7. You need 1/2 tsp of Kashmiri Red Chilli Powder.
8. Take 4 tsp of Malvani Mutton Masala.
9. Take 2 tsp of Kolhapuri Kanda Lasun Masala.
10. Provide 1 tsp of Garam Masala.
11. Use 1 1/2 tsp of Coriander Powder.
12. Provide To Taste of Salt.
13. Take 1/4 cup of Fresh Coriander Leaves for garnishing.
14. Prepare of To Be Roasted :.
15. Take 1 tbs of Oil.
16. Prepare 3 of Black Peppercorns.
17. Prepare 2 of Cloves.
18. Get 2 sticks of Cinnamon (1 each).
19. You need 2 of Green Cardamoms.
20. You need 1 of Black Cardamom (tiny).
21. Take 1/4 tsp of Cumin Seeds.
22. You need 3/4 cup of Sliced Onions.
23. Get 3/4 cup of Grated Dry Coconut.
24. You need 1/4 cup of Grated Fresh Coconut.
25. Take of To Be Ground To A Green Paste :.
26. Get 2 of Green Chillies.
27. You need 2 tbs of Coriander Leaves.
28. Use 10-12 of Garlic Cloves.
29. Provide 1 inch of Ginger.
30. You need of For The Marination :.
31. Use 1 1/2 tbs of Fresh Curds.
32. Provide 1/4 tsp of Turmeric Powder.
33. Use 1 tsp of Garam Masala Powder.
34. Provide of Above green paste.
35. Use of For The Tempering :.
36. Get 4 tbs of Oil.
37. Take 1/4 tsp of Asafoetida.
38. Take 2 of Cloves.
39. You need 1 stick of Cinnamon (1 inch).
40. Prepare 2 of Bay Leaves.

Instructions to make Mutton Rassa (Maharashtrian Goat Meat Curry):

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 coriander 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. Add to the hot oil, all the whole spices mentioned for roasting and saute..
8. As soon as they splutter, transfer the spices to a bowl and set aside..
9. Now, to the same kadhai, add the sliced onions saute till transparent..
10. Add the grated fresh coconut and roast the mixture for about 5-6 minutes on low to medium flame stirring constantly..
11. 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)..
12. Switch off the flame and cool the mixture..
13. Further, grind it in a mixer grinder to get a smooth paste, using water as required. Keep aside till further use..
14. To make the mutton rassa, heat a large kadhai and add the oil to it. When it heats up, add the whole spices to it..
15. Next, as they splutter, add the finely chopped onions and saute. Add a pinch of salt for faster cooking.
16. When the onions start browning a bit from the edges, add the ginger garlic paste and mix well..
17. Saute till the onions are slightly browned and add to it the turmeric powder. Mix well..
18. Next, add the ginger garlic paste and saute for a while..
19. Add the chopped tomato and cook further till the mixture is well cooked and starts coming together like a sticky ball..
20. Add the rest of the spice powders and mix well..
21. Saute for a while and add to it the cooked mutton pieces alongwith all the water from the pressure pan..
22. 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..
23. Bring to a boil and then simmer on low flame for about five minutes more..
24. Switch off the flame and transfer it to a serving bowl..
25. Garnish the Mutton Rassa with fresh chopped coriander leaves and serve it with the famous Maharashtrian Vade or Bhakari!.

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