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Making ready Mutton Rassa (Maharashtrian Goat Meat Curry) safely

It is very important to arrange food safely to assist stop harmful bacteria from spreading and growing. You possibly can take some steps to help protect your self and your loved ones from the unfold of harmful micro organism.
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Wash your hands

Your palms can easily spread micro organism around the kitchen and onto food. It is vital to all the time wash your hands completely with cleaning soap and heat water:

before starting to prepare food
after touching raw meals resembling meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your fingers totally as properly, because moist arms unfold micro organism extra simply.
Keep worktops clean

Before you begin preparing meals, it’s vital worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or greens you will want to scrub them thoroughly.

It is best to change dish cloths and tea towels commonly to avoid any bacteria growing on the material.

Before you jump to Mutton Rassa (Maharashtrian Goat Meat Curry) recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Fantastic Product And Can In Addition Be Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to mutton rassa (maharashtrian goat meat curry) recipe. To make mutton rassa (maharashtrian goat meat curry) you only need 40 ingredients and 25 steps. Here is how you do it.

The ingredients needed to prepare Mutton Rassa (Maharashtrian Goat Meat Curry):

1. Use Mutton (Goat Meat with bone)
2. You need Finely Chopped Onions (Approx 2-3 onions)
3. Take Finely Chopped Tomato
4. Prepare Tamarind
5. Get Ginger Garlic Paste
6. Get Turmeric Powder
7. Prepare Kashmiri Red Chilli Powder
8. Prepare Malvani Mutton Masala
9. Prepare Kolhapuri Kanda Lasun Masala
10. Prepare Garam Masala
11. You need Coriander Powder
12. You need Salt
13. Get Fresh Coriander Leaves for garnishing
14. Provide To Be Roasted :
15. Provide Oil
16. Use Black Peppercorns
17. Use Cloves
18. Get Cinnamon (1″ each)
19. Take Green Cardamoms
20. You need Black Cardamom (tiny)
21. Provide Cumin Seeds
22. Use Sliced Onions
23. Provide Grated Dry Coconut
24. Get Grated Fresh Coconut
25. Provide To Be Ground To A Green Paste :
26. You need Green Chillies
27. Use Coriander Leaves
28. Get Garlic Cloves
29. You need Ginger
30. Get For The Marination :
31. You need Fresh Curds
32. Provide Turmeric Powder
33. Take Garam Masala Powder
34. Use Above green paste
35. Provide For The Tempering :
36. Take Oil
37. Take Asafoetida
38. Use Cloves
39. Get Cinnamon (1 inch)
40. Prepare Bay Leaves

Instructions to make Mutton Rassa (Maharashtrian Goat Meat Curry):

1. To begin making the Mutton Rassa, first wash the mutton throughly under clean sufficient water. Cut medium size pieces and set aside.
2. Grind together the coriander leaves, green chillies, ginger and garlic using little water to get a smooth paste.
3. Marinate the mutton with this paste alongwith the curds, turmeric powder and the garam masala. Set aside to marinate for about half an hour.
4. Transfer it to a pressure pan and add about 3/4 cup water to it. Mix well. Now add 1/4 cup more only if needed. The mutton itself releases water during the cooking process.
5. Cook on high flame for 3 whistles and then on low flame for about 10-12 minutes. Switch off the flame and let the pressure release naturally.
6. To check if the mutton is well cooked, place a piece of cooked mutton in some clean water in a bowl. Tear apart the piece into two using your fingers. If the mutton piece comes apart easily, it is well cooked.
7. In the meantime, heat a kadhai and add the oil for roasting to it. Add to the hot oil, all the whole spices mentioned for roasting and saute.
8. As soon as they splutter, transfer the spices to a bowl and set aside.
9. Now, to the same kadhai, add the sliced onions saute till transparent.
10. Add the grated fresh coconut and roast the mixture for about 5-6 minutes on low to medium flame stirring constantly.
11. Add to this the grated dry coconut and mix. Roast the mixture for another 5-7 minutes till the coconut is browned (you get a lovely roasted aroma).
12. Switch off the flame and cool the mixture.
13. Further, grind it in a mixer grinder to get a smooth paste, using water as required. Keep aside till further use.
14. To make the mutton rassa, heat a large kadhai and add the oil to it. When it heats up, add the whole spices to it.
15. Next, as they splutter, add the finely chopped onions and saute. Add a pinch of salt for faster cooking
16. When the onions start browning a bit from the edges, add the ginger garlic paste and mix well.
17. Saute till the onions are slightly browned and add to it the turmeric powder. Mix well.
18. Next, add the ginger garlic paste and saute for a while.
19. Add the chopped tomato and cook further till the mixture is well cooked and starts coming together like a sticky ball.
20. Add the rest of the spice powders and mix well.
21. Saute for a while and add to it the cooked mutton pieces alongwith all the water from the pressure pan.
22. Mix well and add to it the ground, roasted coconut paste, salt to taste and mix. Add more water if required to get a medium thick gravy.
23. Bring to a boil and then simmer on low flame for about five minutes more.
24. Switch off the flame and transfer it to a serving bowl.
25. Garnish the Mutton Rassa with fresh chopped coriander leaves and serve it with the famous Maharashtrian Vade or Bhakari!

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