Kolhapuri Mutton Rassa
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g mutton, bone-in pieces
- 40 g desiccated coconut
- 6 dried red chillies
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 1.5 tsp ground coriander
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 548 kcal
- Protein
- 30.2 g
- Carbohydrate
- 9.1 g
- of which sugars
- 5.1 g
- Fat
- 42.9 g
- of which saturates
- 18.2 g
- Fibre
- 3.4 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-fry the desiccated coconut and dried red chillies for 2-3 minutes until toasted, then grind to a coarse powder.
- 2
Heat the vegetable oil in a large heavy pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and the mutton, and brown on all sides for 8 minutes.
- 4
Stir in the ground coriander and the toasted coconut powder, then add 400ml water.
- 5
Cover and simmer over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Scatter with the chopped coriander and serve with rice.
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