Mutton (Bones) Rasam
Mutton (Bones) Rasam
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About this recipe:
Everyone knows that rasam is the one and only comfort food in any situation for everyone from kids till elders. Guess the rasam with non-veg, already I have shared Chicken Rasam recipe and now its Mutton (Bones) Rasam recipe. This can be served after having heavy non-veg meals or after Biryani along with steamed rice. Also this can be served along with toasted or plain bread in times of sick or for dinner. My son in a big fan of my Chicken Rasam and Mutton Rasam. Let us move on to the recipe…
•Lamb / Goat (with Bones) – 250 gm
•Onions – 3 nos (medium sze)
•Tomato – 2 ½ nos
•Black pepper powder – ½ tsp
•Fenugreek/Methi/Vendayam – ½ tsp
•Fennel seeds – 1 tsp
•Curry leaves – a sprig
•Coriander leaves – 5 stalks
•Red chilies – 5 nos
•Garlic cloves – 6 nos
•Ginger – 1” inch stick
•Turmeric powder – ½ tsp
•Gingelly oil – 1 ½ tbsp.
•Curry masala or Garam masala – ¼ tsp
•Lemon Juice – 3 tsp
•Mustard seeds – ¼ tsp
•Salt to taste
•Black pepper – ½ tsp
•Peel and finely chop 1 onion and roughly chop the other 2 onions.
•Finely chop 1 tomato and roughly chop the other 1 ½ tomatoes.
•In a pressure cooker, heat a 2 tsp of oil, add in the fennel seeds, roughly chopped onions, tomatoes and red chilies and cook until it turns golden brown.
•Remove it to a plate and bring it to room temperature and then grind it to a fine paste.
•In the same pressure cooker, pour in 3 tsp of oil, add in the mustard seeds, ¼ tsp of fenugreek, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
•Add in the finely chopped onions and cook until they turn golden brown.
•Add in the finely chopped tomatoes and cook until they turn mushy.
•Add in the mutton pieces followed by turmeric powder, crushed ginger and salt. Cook for few mins or until the raw smell goes off.
•Add in the ground onion-tomato paste and cook for few mins or until the raw smell goes off.
•Pour in 2 cups of water, cover with the lid and pressure-cook for 4 whistles.
•Meanwhile crush the fenugreek and methi seeds coarsely using pestle and mortar, add in the garlic, coriander stalks and continue crushing them. Keep it aside.
•Remove the lid when the pressure subsides, keep the rasam in medium flame, sprinkle black pepper powder, curry masala and the crushed ingredients.
•Give a stir, pour in the lemon juice, wait for few mins or until it starts bubbling. Switch off the flame once it starts bubbling.
•Garnish with coriander leaves.
Serve hot with steamed rice for lunch or with toasted or plain bread for dinner.
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