Aitwarcha Rassa

आयतवारचा रस्सा

• Time 1 hr 15 min
• Serves 4
• Made with Satva Garam Masala

Onion and dry coconut browned properly before anything else goes in — that browning is the whole gravy. Mutton on the bone, and the thinnest rassa you can still call thick.

Ingredients

• 750 gmutton, bone-in
• ½ cupyogurt
• 3 tbspGaram Masala
• ½ tspTurmeric
• 1½ tspsalt
• 3onions - 2 sliced, 1 chopped
• ½ cupdry coconut, grated
• 8 clovesgarlic
• 1 inchginger
• ½ cupcoriander leaves
• 4 tbspoil
• 4 cupswater

Method

1. Marinate the mutton with the yogurt, turmeric, salt and 1 tbsp of the garam masala for an hour.
2. Roast the sliced onions in 1 tbsp oil until deep brown, then add the coconut and roast until brown too - about 12 minutes. This browning is the whole gravy; do not hurry it.
3. Grind the onion and coconut with the garlic, ginger, coriander leaves and a little water to a smooth paste.
4. Heat the remaining oil, fry the chopped onion until golden, add the mutton and sear for 8 minutes.
5. Add the paste and the rest of the garam masala. Fry 5 minutes until the oil shows at the edges.
6. Add the water and pressure-cook 6-7 whistles (or simmer, covered, 1¼ hours) until the meat is tender. Thin it to taste. Serve with bhakri or rice.

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