How many calories are in one serving of Mutton Rassa?

One serving of Mutton Rassa (approximately 1.5 cups or 465g) contains around 570-620 calories, depending on the fat content of the mutton and the amount of oil used.

What is 'Vatan' in Maharashtrian cuisine?

Vatan is a foundational masala paste used in many Maharashtrian curries. It's typically made by roasting ingredients like onion, dried coconut, ginger, and garlic, and then grinding them into a smooth paste, which gives the gravy its characteristic deep, smoky flavor and thickens it.

Can I make Mutton Rassa without a pressure cooker?

Yes, you can. Cook the mutton in a heavy-bottomed pot with a lid. After adding the hot water, bring it to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the mutton is tender. This slow-cooking method develops excellent flavor.

My gravy isn't red enough. What can I do?

The signature red color comes from two things: using a good quality Kashmiri red chilli powder (which is mild in heat but vibrant in color) and allowing the oil to separate (the 'tari') during the cooking process. Ensure you sauté the masalas well until oil separates.

Can I use chicken instead of mutton?

Absolutely. You can substitute mutton with bone-in chicken pieces. The cooking time will be much shorter. Pressure cook for about 2 whistles (10-12 minutes) or cook in an open pot for 25-30 minutes until the chicken is cooked through.

Home / Recipes / maharashtrian / Mutton Rassa

maharashtrianMediumnon vegetariangluten freelow carbhigh protein

Mutton Rassa

RATING

4.6/5(98)

TASTE SCORE

9/10

A fiery and aromatic mutton curry from Maharashtra, featuring tender meat in a thin, spicy gravy. This traditional dish gets its deep flavor from a special roasted coconut and onion masala, perfect for serving with bhakri or steamed rice.

PREP

25m

COOK

75m

SERVES

1.5 CUPS

539 cal

SERVINGS

INSTRUCTIONS

5 steps. 75 minutes total.

5 STEPS

1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, curd, ginger-garlic paste, turmeric powder, and 1 teaspoon of salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Step 2
- a.Prepare the Masala Paste (Vatan)
- b.Heat a pan or tawa over medium flame. Dry roast the grated dried coconut, stirring continuously for 2-3 minutes until it turns a deep golden brown and becomes fragrant. Remove and set aside.
- c.In the same pan, add 1 teaspoon of oil. Add the sliced onion and roast for 7-8 minutes, until it develops dark brown, almost charred spots and softens completely.
- d.Allow the roasted coconut and onion to cool down completely.
- e.In a grinder jar, combine the cooled coconut, onion, garlic cloves, ginger, and green chillies. Grind to a very smooth paste, adding 2-3 tablespoons of water if needed to help with grinding. This is your 'vatan'.
3
Step 3
- a.Sauté the Base
- b.Heat the remaining oil in a pressure cooker over medium heat. Once hot, add the bay leaf.
- c.Add the 2 finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- d.Add the prepared vatan (masala paste) to the cooker. Cook for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and you see oil separating from the sides.
- e.Lower the heat, then add the Kashmiri red chilli powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds until the spices are aromatic.
4
Step 4
- a.Cook the Mutton
- b.Add the marinated mutton pieces to the pressure cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring until it's well-browned on all sides and coated with the masala.
- c.Pour in 4 cups of hot water and the remaining 0.5 teaspoon of salt. Stir well, scraping any bits stuck to the bottom of the cooker.
- d.Bring the curry to a boil.
5
Step 5
- a.Pressure Cook and Finish
- b.Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
- c.Reduce the heat to medium-low and cook for about 25-30 minutes (approximately 7-8 whistles, depending on your cooker and the tenderness of the mutton).
- d.Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
- e.Once the pressure is gone, carefully open the lid. You should see a vibrant red layer of oil (called 'tari' or 'kat') on top.
- f.Stir in the mutton masala. Simmer the curry on low heat, uncovered, for another 5-7 minutes to allow the flavors to meld together.
- g.Check the seasoning and add more salt if necessary. Garnish with freshly chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most flavorful rassa, always use bone-in mutton pieces.
2
Do not rush the process of roasting the onion and coconut for the vatan. The deep brown color is crucial for the authentic taste and color of the curry.
3
Always add hot water to the curry. Adding cold water can make the mutton tough.
4
The 'tari' (red oil layer) is a hallmark of a good Mutton Rassa. Don't skim it off; it's full of flavor.
5
Let the curry rest for 15-20 minutes after cooking. This allows the flavors to deepen and mature.
6
The consistency of the rassa should be thin and soupy. If it's too thick, you can add a little more hot water and simmer for a few minutes.

RECIPE VARIATIONS

Adapt it for your goals.

Spice Variation

For a more traditional Kolhapuri flavor, substitute Mutton Masala with 1.5 teaspoons of Goda Masala.

Add Vegetables

Add 1-2 peeled and cubed potatoes along with the mutton before pressure cooking for a more wholesome meal.

Thicker Gravy

To make a semi-dry version (Mutton Sukka), reduce the amount of hot water to 1 cup and follow the same cooking process.

Creamier Texture

For a slightly richer and less traditional version, you can add 1 tablespoon of poppy seeds (khus khus) while grinding the vatan.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.

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Rich in Iron

This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.

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Anti-inflammatory Spices

The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.

QUESTIONS?

Frequently asked questions

Mutton Rassa is a rich source of protein and iron from the mutton. However, it is also high in calories and saturated fat due to the red meat and oil content. It's best enjoyed in moderation as part of a balanced diet.

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Mutton Rassa

For 4 servings

5 steps. 75 minutes total.

Step 1

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