Aloo Methi - Potatoes with Fenugreek Leaves

Salmon cooked with Ajowan/Carom seeds

Kashmiri Dum Aloo

Khandvi - Gujarati Chickpea and Yoghurt Rolls

Ceylon Chicken Curry

Murgh Mussallam

Paneer Kulcha

Royal Venison Qorma

Kolhapuri Tamda Rassa

The Kolhapur region is famous for its fiery meat curries. This is one such dish which has come to symbolise meat preparations in that part of Maharashtra. Traditionally made with goat meat, it can also be made with venison which is a good substitute. It has a soupy consistency and the soup or rassa is served in a separate bowl side by side with the meat. The dominant flavours of this dish are coconut and the milder byadgi chilli found in the region together with aromatics and rare spices. I have provided a recipe for the Kanda Lasun Masala spice mix which is the backbone of this dish and then the recipe for the rassa itself. The cooking technique is very different compared to the meat curries in the north. It is delectable eaten with sorghum rotis or bhakris but can also be enjoyed with roti or even rice! Not for the faint hearted though.
Course Main Course
Cuisine Indian
Keyword Goat curry, Indian food, Spicy food
Prep Time 2 hours
Cook Time 2 hours
Servings 4

Equipment

  • Heavy bottomed pan with a well fitting lid

Ingredients

For the Kanda Lasun Masala

    Ingredients for dry roasting (for the Kanda Lasun Masala)

    • 100 g whole Kashmiri chillies
    • 4 Bay leaves
    • 2 tbsp cumin seed
    • 1 tbsp sesame seed
    • 1 tbsp coriander seed
    • 1 tsp black cumin (shah zeera)
    • 1 tbsp sea salt

    Ingredients for frying (for the Kanda Lasun Masala)

    • 75 g dessicated coconut
    • 1 tbsp black pepper corns
    • 10 black cardamom – seeds only
    • 1 tbsp cloves
    • 30 g star anise
    • 10 g dagad phool (lichen) optional
    • 1 tbsp nagkesar optional
    • 1 tsp asafoetida
    • 200 g thinly sliced red onion
    • 40 g garlic finely minced
    • 20 g ginger finely minced

    For the Tambda Rassa

    • 1 kg goat meat on the bone cut into 2" pieces leg, shoulder or ribs
    • 1 tbsp kashmiri chilli powder
    • 1/2 tin tomatoes
    • 1 cup vegetable oil
    • 2 large red onions
    • 1 small bunch coriander leaves
    • 4 tbsp freshly made ginger garlic paste
    • 1/4 tsp turmeric
    • 2 tsp salt
    • 2 tbsp sesame
    • 4 black cardamom
    • 1 cup fresh or frozen. grated coconut
    • 2 tbsp dessicated coconut
    • 1 tbsp ground coriander seed
    • 1 tbsp cumin seed
    • 1/2 tsp black pepper corns
    • 4 inches cassia or cinnamon stick
    • 1/2 tsp cloves
    • 1 tbsp poppy seeds
    • 2 tbsp sesame seeds
    • 50 g unsalted butter
    • 2 tbsp Kanda Lasun Masala

    Method

    For the Kanda Lasun Masala

    • Dry roast the ingredients under the first category for a few minutes in a frying pan without oil until they smell fragrant. Set them aside to cool.
    • Heat 2 tablespoons of and quickly fry the dessicated coconut until it changes colour to a light golden and remove to a plate. Heat the remaining oil and fry the onion, garlic and ginger for a few minutes until they are lightly browned and starting to crisp. Add the remaining spices under the second category and fry for a few minutes until fragrant. Set aside to cool.
    • Grind the dry roasted spices to a fine powder. Grind the fried ingredients separately and mix the two.
    • Store in a jar – this will keep for a couple of months.

    For the Tamda Rassa

    • Marinate the meat in the garlic and ginger paste and turmeric for a couple of hours.
    • Heat 1 tbsp oil and fry the cloves, pepper, cinnamon, sesame, dessicated coconut and onion. Grind this to a paste.
    • Heat 1 tsbp oil and add bayleaves, poppy seeds, tomatoes. Grind to a paste
    • Heat the remaining oil and add the marinated meat and the two pastes. Cook until meat is coming off the bone.
    • Melt the butter and add this together with the Kanda Lasun masala. Continue to cook for a few minutes. Serve.

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