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/
- 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
- 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.