Tambda Rassa

Sukka Mutton and Tambda Rassa are twins so to speak. One can not exist without the other. It is essentially a soup from the stock of cooked goat or lamb. It uses the same spice blend and ingredients as the sukka mutton.

Ingredients:

Bone goat curry pieces

1 cups of grated coconut

1 medium brown onions sliced

½ teaspoon of poppy seeds

½ tablespoon of Kanda Lasun Masala or red chilli powder

1 tablespoon of garam masala

4-5 cloves of garlic

½ inch ginger

½ cup fresh coriander leaves

3 tablespoon of cooking oil

Preparation time: 20 mins

Cooking time: 10 mins

Pressure cook the goat pieces for 15 minutes.

In a pan roast the grated coconut until golden brown and set aside. In the same pan add ½ teaspoon of oil and roast the sliced brown onion until golden brown.

In a blender blend the coconut, roasted brown onion, fresh coriander, ginger, garlic, garam masala, kanada lasun masala and poppy seeds into a fine paste.

In a pan add cooking oil and add the blended paste and saute for 4-5 minutes on medium heat.

Add the curry goat pieces and the stock. Add some salt to taste and bring it to boil.

This dish is best served with Bhakri/roti, sukka mutton and rice.