Learn How To Make Tambda Rassa Recipe, a traditional Kolhapuri Style Spicy Goat Meat Curry or Mutton Curry Recipe from Chef Smita Deo only on Get Curried. Make this delicious, Kolhapuri Recipe, popular in Mahatashtrian Cuisine, at your home and share your experience with us in the comments section below.Ingredients:-1 kg. Mutton1 cup dry coconut grated and roasted3 medium onions fried with little oil until brown2 medium onions finely chopped1½ tbsp. each ginger, garlic, coriander paste 2 tbsp. Red Chilli Powder3 tbsp. Kolhapuri Masala1 tsp. Turmeric Powder5 tbsp. OilSalt to taste Method:-1. Wash the mutton thoroughly and keep aside.2. Grind the coconut and onion together to a fine paste.3. Heat a pressure cooker and add oil and the onions only when the oil is smoking. Once the onions turn translucent, add the ginger, garlic and the coriander paste followed by chilli powder, turmeric powder, Kohlapuri garam masala powder and sauté for a minute.4. Then add the mutton and go on stirring till the oil oozes.5. Now add the coconut and onion paste and fry again for a few minutes.6. Add a litre of water, salt and cook.7. This curry should be a little thin but not too watery.KOLHAPURI GARAM MASALA:-Ingredients:-3 medium onions1 medium bunch of fresh coriander125 gms of dry coconut50 gm ginger10 pods of garlic50 gm Sesame50 gm Khuskhus1 tbsp Peppercorns15 Cloves5 tbsp Dry Coriander seeds2 tbsp Jeera4” stick Cinnamon5 blades of Javitri1 tbsp Turmeric powder1 whole Nutmeg5 bay leaves7-8 Dagadphul7-8 Nagkesar4 Green Cardamoms2 Black Cardamoms1 tsp Asafoetida½ kg Spicy red chilli powder2 tsp Salt3 tbsp OilMethod:-1. Slice the onions and dry in the sun for 7-8 hours.2. Wash the fresh coriander, ginger and garlic and dry in the sun for 7-8 hours.3. Grate dry coconut and keep aside.4. Heat oil in a kadhai and sauté the dehydrated onions until brown and remove from the kadhai and keep aside.5. Chop the coriander, ginger and garlic and sauté in the same kadhai. 6. Add oil and sauté till all the ingredients are fried. Do not burn it.7. Then roast the rest of the ingredients one by one using a little oil and then cool down all to room temperature.8. Once all the ingredients have cooled down to room temperature, grind together to a fine powder.9. Then mix the chilli powder, salt and asafoetida to the ground garam masala powder.10. Cool once again and store in an airtight container and use as required.Host: Smita DeoCopyrights: REPLSubscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurriedhttps://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurried