How to Make Mutton Rasam
Mutton rasam is a complex mutton broth that plays the central character in a layered one-bowl meal, unique to the Madappa family in Bangalore.
Our family calls it ‘Ceylon Curry’ but its roots in actual Sri Lankan cuisine remain unverified. It is one of those recipes you can't hurry. It needs time — both in its making and its eating. Once the rasam is done, it needs to be strained, and the mutton is then roasted again separately. Then we assemble the bowl, which is another ritual in itself. Read the full story of Mutton Rasam.
Mutton Rasam
Ingredients
2 kg mutton
3 tbsp red chilli
3 tbsp daniya
1/2 tbsp haldi
2 tsp jeera
2 tsp mustard seeds
2 tsp khus khus
7 onion, halved and sliced
3 pods of garlic
2 tbsp ginger paste
2 tbsp garlic paste
1/2 kg tomatoes chopped
3 bay leaves
15 cloves
6 cardamom
1 stick cinnamon, broken
2 tsp, pepper freshly ground
Whole pepper peppercorns
1 cup oil
Method
Blend the mustard seeds, khus khus, chilli, daniya, haldi, jeera, pepper powder, and 1 cup of water. Add the garlic cloves into this mix, and blend again to form a smooth paste. Set aside.
Puree tomatoes in a blender. Set aside.
Set a pot of 1.5-2 litres of water to boil.
Heat oil in large, heavy-bottomed pot or a 10-litre pressure cooker. Add in the bay leaves, cloves, cardamom, cinnamon and peppercorns, and fry until fragrant.
Add in the onions, and fry on low flame for about 15 min, until the the first strands begin turn brown. At this point, add in the spice paste and stir till it coats the onions evenly.
Add in ginger and garlic paste. Give pot a good stir.
Add in tomato puree, and allow it come to a boil.
Now, add in the mutton, and let it cook for about 10 min.
Add in the water that has been set to boil.
At this stage, add salt to taste, and allow to cook for another 10 minutes.
Close the pot, and leave the pot not he stove for 7-10 whistles. Turn off the flame and allow the pot to cool.
Open the cooker, and use a metal sieve to strain the broth into a bowl, leaving the mutton and masala in the sieve.
Transfer the mutton and masalas into a wide pot.
Skim the fat off the top off the broth and add into the roasting pan with the meat. Braise until the meat turns a golden brown, and caramelises.
When the meat is falling off the bone, it is done.
Serve the broth and meat with hot, steamed rice, sliced onions, lime wedges, cabbage thoran, and papad.
This recipe is a #1000Kitchens feature!
ALSO ON THE GOYA JOURNAL
