Kolhapuri Gosht – Tambada Rassa


Kohlapuri Cuisine is forever branded as one of the most spicy cuisines of India with lots & lots of red chillies, tears & watery noses! And I had never cooked any dish from this cuisine till date, so when I saw Kolhapuri Gosht’s (traditionally known as Tambada Rassa) recipe on ‎Sikandalous Cuisine posted by Anindita Pramanick I just could not resist myself!

The Dish looked so damn awesome! it was too good to resist. I hoped to recreate the same glory in my humble kitchen! I invited one of my friends – Kashish Mehta home to get a second opinion apart from my Partner-in-Rhyme Bandita who is always my cooking judge at home!

And thankfully the dish came out amazingly well! not too spicy or fiery, a perfect balance of spices, tomatoes and coconut resulting in a mighty delicious dish! Do give it a shot folks…


1 kg mutton (Including 150 Grams Liver or Kaleji)
5 onions sliced
2 inches ginger
12 cloves of garlic
2 large tomatoes – chopped
2 tablespoons sesame seeds (white)
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon poppy seeds
1 tablespoon black peppercorns
6 dry whole red chilies
6 green cardamoms
2 sticks of cinnamon
6 cloves
2 bay leaves
A pinch of asafoetida
2 tablespoons grated dry coconut
6 tablespoons coconut milk
2 tsp Kashmiri red chili powder
1 tsp turmeric powder
Salt n sugar to taste
Mustard oil as per requirement


Step 1:

Toast sesame seeds, whole garam masalas, coriander seeds, cumin seeds, dry red chilies, peppercorns until they change color. After cooling make a paste of these ingredients along with ginger and garlic with a little water and sugar in your electric mixer grinder. Keep aside.



Step 2:

Heat oil in a non-stick pan and fry the washed mutton pieces to seal them. Stir for 10 until they take up a brownish tinge & the liquid dries out. Take out and keep aside.


Step 3:

Pour some more oil in the same pan and add asafoetida and bay leaf. Add the sliced onions and fry them golden. Add the chopped tomatoes and continue frying. Add the paste, dried coconut, and sauté. Add the powdered spices and seasoning. Continue to stir until the masalas are nicely done and oil leaves the sides.



Step 4:

Put in the mutton now and bhunno for atleast 30 minutes. Now add 3 cups warm water and cook the meat slowly covered on low fire. Give a stir in between. It will take about 30 minutes for the mutton to get cooked completely (we have already fried and bhunnoes the mutton)



Step 5:

When the mutton is done add the coconut milk to the gravy and simmer for 2-3 minutes more.

Step 6:

Let the dish stand for 10-15 minutes so that the flavours get completely soaked in! Serve with Fresh Tava Rotis and steamed rice.

Step 7:

Thank Anindita Pramanick‎, then thank Sikandalous Cuisine and then you can thank me!


So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!


  1. awesome will try it for sure…!!

  2. A few insights I would like to share with you. Firstly, there’s nothing called as Kolhapuri ‘Gosht’. It’s just Mutton. Secondly, Tambada Rassa is not the traditional name of Kolhapuri Mutton. Infact, it is simply called Kolhapuri Mutton Taat (plate). In this plate comes a bowl of dry roasted (in the proper Kolhapuri masala) mutton pieces and along comes a bowl of tambada rassa (red-ish orange tari made using kolhapuri lavangi mirchi) and pandhara rassa (white tari made using white pepper powder, poppy & sesame seeds, some ingredients of khada masala and some scrapped coconut). Some restaurants also include a bowl of Masale Bhaat (masala rice) and some curd in the taat but in proper houses, its just the three bowls and the roti. Furthermore, there’s a special way of eating the dish. One is suppose to take some pieces of meat with roti/bhakari and dip it in the tambada rassa (super spicy) and then in the next bite dip it in pandhara rassa (mildly spicy). Outside Kolhapuri mutton taat, other variants of Kolhapuri mutton are Sukhe Mutton (very dry gravy mutton) and Mutton Rakti (mutton blood). Last but not the least, your take on this classic dish is also worth an applaud cause you have tried to merge the extremes of the dish into one. And gave it your personal touch of balance to it. Shall try your version in my kitchen and hope to gain the balance and dimension that you have given it. Thank you.

    • Moti Bisney

      I bed to differ with Ajay Tambda Raasa is normally with Chicken and Tambda Raasa is with Mutton so why mix the two.

  3. Sandeep Kumar

    Will definitely try n make it !

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