Kolhapuri Tambda Rassa
“Traditionally served alongside mutton sukka, Tambda Rassa is a soup-like red broth prepared by simmering tender goat meat with bone. The thin, spicy layer of oil (tarri) on top is activated by wood-pounded spices.”
A fiery, thin mutton broth that is the crown jewel of Kolhapuri non-vegetarian meals.
Ingredients
- Mutton (Goat Meat) with marrow bones500g
- Kasturi Kolhapuri Kanda Lasun Masala3 tbsp
- Onions, finely chopped2 large
- Dry grated coconut (roasted)1/2 cup
- Ginger-garlic paste1.5 tbsp
- Oil or Ghee3 tbsp
Method
Marinate mutton with ginger-garlic paste and salt. Let it rest for 30 minutes.
Boil the mutton with turmeric in 5 cups of water until tender, reserve the stock.
Sauté chopped onions and roasted coconut until brown, then grind into a wet paste.
Heat oil, fry the paste with Kasturi Kanda Lasun Masala until oil separates.
Pour in the reserved mutton stock and simmer on low heat for 20 minutes to develop the red layer.
Chef Tips
• Simmer the bones on a low heat for at least 45 minutes to extract maximum gelatin and marrow flavor.
• Do not strain the broth too fine; the tiny spice sediments add authentic texture.
Serving & Storage Instructions
Serve hot in small brass bowls alongside Mutton Sukka, Bhakri, and steamed Indrayani rice.
Can be refrigerated for up to 2 days. Reheat on low flame, adding a splash of hot water if it thickens.
Made with Kasturi Kanda Lasun Masala
Kasturi Kolhapuri Kanda Lasun Masala
The Authentic Taste of Kolhapur
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