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

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

Onions, tomato and red chilies getting cooked

Onions, tomato and garlic getting cooked

Getting to room temperature

With mutton / Goat bones / lamb bones

With ground paste

Getting pressure-cooked

With crushed ingredients

Mutton Rasam

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.