Comforting Mutton Bone Rasam: A South Indian Recipe
40 minutes
844 reads
About Comforting Mutton Bone Rasam: A South Indian Recipe
Indulge in the rich, warming flavors of Mutton Bone Rasam, a classic South Indian comfort food. This hearty twist on traditional rasam features succulent mutton bones simmered with aromatic spices for a deeply satisfying experience. Perfect for a cozy night in or to soothe your palate after a richer meal, this recipe is a family favorite.My son's love for both my Chicken and Mutton Rasam inspired this recipe, and I'm confident it will become a staple in your kitchen too. The blend of lamb, black pepper, cumin, onions, and tomatoes creates a complex and unforgettable taste.Serve this flavorful rasam with steamed rice or enjoy it with toasted bread – it's equally delicious and comforting whether you're feeling under the weather or simply craving a light yet flavorful dinner. Let's get cooking!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Mutton & Aromatics
Spices & Herbs
- 0.5 tsp Pepper black, powder
- 2 tsp Cumin Seeds
- 0.5 tsp Fenugreek Leaves also known as methi
- 1 leaf Curry Leaves
- 5 sprigs Coriander cilantro; use stems and leaves
- 0.5 tsp Turmeric Powder also known as haldi
- 0.25 tsp Garam Masala or curry powder
- 0.25 tsp Mustard Seeds also known as rai
Other Ingredients
- 1 tbsp Gingelly Oil sesame oil
- 3 tsp Lemon Juice
- Salt to taste
- 2 cup Water
Instructions
Prepare the Onion-Tomato Paste
- Finely chop one onion and roughly chop the remaining two.
- Finely chop one tomato and roughly chop the remaining one and a half tomatoes.
- In a pressure cooker, heat 2 tablespoons of oil. Add the roughly chopped onions, tomatoes, and red chilies. Cook until golden brown.
- Remove the mixture, let it cool, and then grind it into a fine paste.
Sauté Aromatics
- In the same pressure cooker, heat 3 tablespoons of oil. Add mustard seeds, ½ tsp fenugreek seeds, and ½ tsp cumin seeds, and curry leaves. Cook until the seeds crackle.
- Add the finely chopped onion and cook until golden brown.
- Add the finely chopped tomato and cook until mushy.
Cook the Mutton
- Add the lamb pieces, turmeric powder, crushed ginger, and salt. Cook for a few minutes until the raw smell disappears.
- Add the ground onion-tomato paste and cook for a few minutes until the raw smell disappears.
Pressure Cook & Finish
- Pour in 2 cups of water. Cover and pressure cook for 4 whistles.
- Meanwhile, coarsely crush the remaining fenugreek leaves, garlic, and coriander stems using a pestle and mortar.
Final Steps
- Once the pressure subsides, remove the lid and place the cooker over medium heat. Sprinkle in the black pepper powder, garam masala, and the crushed ingredient mixture.
- Stir well, pour in the lemon juice, and wait for a few minutes until the rasam starts bubbling. Turn off the heat once bubbling begins.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or toasted/plain bread.
Recipe Notes
Expert Tips
- For a richer flavor, marinate the lamb with a little ginger-garlic paste and salt for 30 minutes before cooking.
- Adjust the amount of red chilies according to your spice preference. You can also use green chilies for a milder heat.
- If you don't have a pressure cooker, you can simmer the mutton and vegetables in a pot for about 45-60 minutes, or until the lamb is tender.
- For a tangier rasam, add a teaspoon of tamarind paste along with the lemon juice.
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Recipe Nutrition
Calories: 34kcalCarbohydrates: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 67mgFiber: 1gSugar: 2g
Madraasi Deepa
Articles: 146
3 Comments
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This is exactly what I was looking for!
Perfect dish! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.