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: http://madraasi.com/main-course/non-vegetarian/lamb-mutton/

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.

Author's original blog: www.madraasi.com and for step by step pictorial recipe click here.