Nashik Tambda Rassa Mutton Red Nashik Style

Method

1. 1

   Make the Nashik red masala: Dry roast the Nashik red chilli, coriander seeds, cumin, peppercorns, cloves and cardamom separately until fragrant. Dry roast grated coconut until golden. Grind all together with stone flower, turmeric and salt, adding water, to a smooth deep-red paste.

2. 2

   Heat oil and cook onions: Heat 3 tbsp oil. Cook onions 12 minutes until deep golden.

3. 3

   Add ginger and garlic: Cook 2 minutes.

4. 4

   Add tomatoes: Cook 5 minutes until soft.

5. 5

   Add the red masala paste: Add the ground paste. Cook stirring continuously 6 to 8 minutes until the paste darkens and oil turns vivid red.

6. 6

   Add mutton: Add the mutton pieces. Stir to coat every piece with the red masala.

7. 7

   Sear: Cook on high heat 5 minutes, turning, to sear the outside.

8. 8

   Add water and salt: Add 2.5 cups hot water and salt. Bring to a boil.

9. 9

   Slow cook: Cover and cook on medium-low 45 minutes until mutton is tender.

10. 10

    Serve: The Nashik rassa should be thin to medium, flowing and deep red. Serve alongside bhakri or rice.

11. 11

    Note: Nashik, the onion capital and wine region of Maharashtra, also has a strong meat-eating culture despite its famous temple presence (it is one of the four Kumbh Mela sites). The Nashik tambda rassa at the meat dhabas near the Nashik Mahamandal bus stand and around the old city is a standard order alongside dal fry and bhakri. Nashik's proximity to both Kolhapur (the home of the original tambda rassa) and Pune means it has absorbed influences from both while developing its own slightly milder version.