Kolhapuri Tambda Rassa Red Mutton Stock

Method

1. 1

   Dry roast the rassa masala ingredients: In a dry pan roast dried red chilli, coriander seeds, cumin seeds, black pepper, cloves and cinnamon for 2 minutes. Separately roast sesame seeds 1 minute and fresh grated coconut until very dark golden. Cool everything completely.

2. 2

   Grind the rassa masala paste: Grind all roasted ingredients with garlic, ginger and turmeric in a mixer with 1/4 cup water to a very smooth, dark red paste. This paste is what makes the rassa intensely spiced.

3. 3

   Heat oil and cook onion: Heat 2 tbsp oil in a large pot. Add onion — cook 10 minutes until deep golden. Add tomato — cook 5 minutes.

4. 4

   Add the rassa paste: Add the ground paste. Cook stirring continuously for 6 minutes until the paste cooks into the oil and the kitchen smells intensely of roasted spices.

5. 5

   Add mutton bones: Add the mutton bones. Stir to coat with the spiced masala.

6. 6

   Add water: Add 4 cups water and salt. Bring to a boil.

7. 7

   Slow simmer for 45 minutes: Reduce to low heat. Simmer uncovered for 45 minutes. The rassa will turn deep red and the bones will release their gelatin into the stock.

8. 8

   Strain the rassa: Strain the thin stock through a strainer pressing the bones to extract all liquid. The result is a thin, very intensely flavoured, deep red broth.

9. 9

   Taste and adjust: The tambda rassa should be very thin, very spicy, deeply aromatic. Add salt if needed.

10. 10

    Serve in cups: Serve in small cups or bowls as a soup course alongside the main meal, or pour over rice. In Kolhapur restaurants, the rassa is served in a separate bowl alongside the dry mutton preparation.

11. 11

    Note: Tambda Rassa is the distinctive preparation of Kolhapur city in southern Maharashtra. In authentic Kolhapuri restaurants, the meal comes with both the dry kolhapuri mutton (sukha) and this thin red broth alongside rice or bhakri. The rassa is meant to be sipped or poured over the rice — it is not a curry but a spiced broth that saturates everything it touches.