Steeda's Kolhapuri Mutton Sukka n Rassa

Recipe is for 1 KG meat

1 onion

2 tomatoes 

Ingredients for Sukka n tambda rassa

2 tblspn sesame seeds

1 tblspn cumin seeds

7-8 black pepper 

2 cardamom 

7-8 cloves

1 cup coconut( can be a mix of fresh n dry)

1 full pod garlic

2" garlic 

Handful of coriander leaves

Preparation:

1. Boil the meat with a little extra water

2. If you are making not making Pandhara rassa then once the meat is cooked add finely chopped tomatoes and kolhapuri masala and get a boil 

3. Dry roast all the ingredients( except ginger, garlic and coriander) for Sukka and grind them all into a fine paste 

4. In another vessel, take a little oil, sauté some finely chopped onions until translucent. Then add the ground masala( keeping a little aside) and fry well till the raw smell is gone. Add a little Kolhapuri masala and salt and mix well. 

5. Now add only the meat pieces from step no 2 into this masala. And bring this to the boil. Kolhapuri Sukka is ready. 

6. Now in the stock water remaining in step 2, add the little masala kept aside. Pour water to make rassa. Adjust the salt n spice and bring to a boil. Kolhapuri Tambda rassa is ready 

Tips: 

1. You can even add a little meat masala to enhance the flavour 

2. If using the solapuri masala, add some Kashmiri chilli powder along with the masala for the Color

3. I use the same masala for egg masala .. just reduce the qty of whole spices and put boiled egg instead of meat