Cooking Steps:
Add a half teaspoon of salt in 500 grams of mutton/lamb. Add half teaspoon of turmeric powder, mix well and leave it for an hour. Dry roast one tablespoon of white sesame seeds. Take this out on a plate. Dry roast 2 tablespoons of poppy seeds. Take this out on the same plate. Fry 5-6 pieces of cashew nuts in some butter or oil. Take these out when these become a little dark in color. Fry 2 medium size onions that are cut into slices. Fry until golden color. Take these out on a plate. Fry 4-5 tablespoons of coarsely ground coconut in little oil. Fry until golden brown color. Take this also on the same plate. We have these dry roasted and fried ingredients.
Put it into a grinder, Add little water, and make a fine paste. Take a heavy utensil and heat up 3-4 tablespoons of mustard oil. Add a few dry spices like cinnamon, peppercorn, cloves, etc. Fry until these release smoke. Add marinated mutton. Fry at a high flame for approx 3-4 minutes, Cover the lid and cook for approx 5-7 minutes at a low flame. Add approx 3 cups of water. Increase the flame until boil, Cover the lid and cook for approx 30 minutes until
mutton tenderizes. Mutton is cooked, keep this handi aside.
Now we have to cook our Kolahapuri Masala mix. Heat up 4-5 tablespoons of mustard oil in a wok or pan. Press 2 garlic cloves in hot oil. Fry until golden brown. Add a tablespoon of ginger garlic paste, add a tablespoon of cumin powder, Red chili powder or Kolhapuri mirch powder as per your taste, half a tablespoon of garam masala powder, Salt as per taste but keep in mind we have added salt already in the mutton. So add accordingly. Mix well. Cook for 3-5 minutes at low heat. Add paste which is made of dry roasted and fried ingredients. Mix well. Cook this paste for approx 15 minutes at a very flame and keep on stirring to avoid it from burning. Kolhapuri Masala is cooked. Now its time to add
this in cooked mutton. Put the mutton handi on heat and add cooked Kolhapuri Masala. Mix well. Cook this at high flame until you see boil bubbles, At this stage, you can add more water to achieve the desired consistency of gravy. Cover the lid and cook for 5-8 minutes at low flame. Kolhapuri Mutton Rassa is cooked. Switch off the burner and rest it for approx half an hour.
It will enhance the color as we as taste. After half an hour, the gravy turned into nice red color. Enjoy this amazing dish with your favorite chapati or rice. Serve hot! Garnish it with Coriander leaves.

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