Ingredients for Sukha and Tambda Rassa:

Mutton 1 kg (cut into medium sized pieces)
Turmeric powder 1 tbsp
Onion (cut into slices) 3
Onion 2
Salt to taste
Garlic 25 cloves
Ginger 4 inch
Coconut fresh 2 bowls
Dry coconut (Grated) ½
Tomatoes puried 3 big
Cashew nuts 8
Til 50 g
Shahi jeera 1 tbsp
Cinnamom stick 2
Black peppercorns 8
Cloves 5
Kolhapuri masala 6 tbsp
Rampatri ½
Saunf 1 tbsp
Oil 2 cups
Lime 1
Cardamom 20
Nutmeg ½

How to boil mutton:

  1. Heat 3 tbsp of oil in a big vessel, add 1 chopped onion. Sauté till translucent.
  2. Add ginger garlic paste, salt and turmeric powder.
  3. Mix well and cook covered on a medium heat for 20 to 30 minutes stirring occasionally after 15 min.
  4. Add around 2 litres of hot water, cook covered on medium to high heat until the mutton is tender, stirring occasionally (It may take 1 hr approx).
    (If you cook mutton in a pressure cooker it will not give you that authentic taste.)

How to make masala paste:

  1. Dry roast til, saunf and keep aside.
  2. Heat oil around 2 tbsp and add all garam masala, cashew nuts, shahi jeera, cloves, cinnamon stick, cardamom, nutmeg, rampatri, saunf, black peppercorns.
  3. Roast for 1 min.
  4. Add 3 onions sliced and roast till brown.
  5. Add dry coconut and roast for 5 min.
  6. Stir and turn off the flame.
  7. Add ginger, garlic and coriander. Mix well.
  8. Let it cool down.
  9. Make a fine paste (you can add 1 cup water).

Note: This masala can be used for sukha, tambda rassa and yakhani rice.

Make 3 parts of this ready masala paste.

Mutton Sukha

  1. Heat ½ cup of oil in kadai.
  2. Add 1 chopped onion and roast till brown.
  3. Add 1 tbsp of Kolhapuri kanda lasun masala and roast for 2 or 3 minutes.
  4. Now add 1 part of ready masala paste and mix well.
  5. Cook for couple of minutes stirring constantly.
  6. Add cooked mutton pieces and mix well. Cook for 5 minutes with lid.
  7. Add salt to taste and garnish with fried onions and freshly chopped coriander.

Tambda Rassa

  1. Heat half cup of oil in a deep pan.
  2. Add 1 chopped onion and roast till brown.
  3. Add 2 tomatoes puried and cook for 5 to 7 minutes.
  4. Add 3 tbsp kolhapuri kanda lasun masala and mix well.
  5. Cook for 7 minutes.
  6. Add half of the ready mutton stock.
  7. Add salt to taste, boil for 10-15 minutes.
  8. Garnish with freshly chopped coriander.

Ingredients for Yakhani Mutton Pulav:

Basmati Rice 1 glass
Ready Masala Paste 1 part
Ready Mutton Yakhni (Stock) 2 glasses
Onion 1
Tomatoes 2
Tej Patta 5
Star Anise 2
Ghee 2 tbsp
Salt to taste
Turmeric 1 Pinch


  1. Heat ghee in deep pan.
  2. Add tej patta and star anise.
  3. Add onion and fry. Once golden brown add ready masala paste and turmeric.
  4. After 20 minutes, add soaked rice and mix well.
  5. Add hot mutton stock and salt to taste.
  6. Cook till rice is done.
  7. Garnish with fried onion and cashew nuts.

About the Chef

My passion for my Work can be seen in my Name itself! After all I am a Gujju Girl!
I run a Motor Driving School.
I also run a Home Stay at Calangute.
I am a single mother and love Cooking, Singing and Dancing.
Visiting new places is my passion and I especially love to go on long drives with my Princess!

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Showing 2 comments
  • Vandana Manchanda

    i liked your recepie kab khila rahi hai

  • Meeta chopra

    I am sure this is one of the non vegetarians favorite recipe….Keep it up

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