Mutton Rasam

Mutton Rasam

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…

Do check out my Lamb/Goat recipes in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Mutton Rasam

Mutton Rasam

Ingredients:

  • Lamb / Goat (with Bones) – 250 gm
  • Onions – 3 nos (medium sze)
  • Tomato – 2 ½ nos
  • Black pepper – ½ tsp
  • Black pepper powder – ½ tsp
  • Cumin seeds – 2 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

Preparation:

  • 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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