Mutton (Bones) Rasam

Mutton (Bones) Rasam - Plattershare - Recipes, food stories and food lovers
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…
4.30 from 3 votes
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Served As: Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6


  • Lamb with bones – 250 gm â goat
  • 3 Onions medium sze â â nos
  • 2 Tomato â â nos
  • 1/2 tsp Black Pepper â â
  • 2 tsp Cumin Seeds â â
  • 1/2 tsp Fenugreek or methi â methi vendayam â
  • a leaves Curry â â
  • 5 leaves Coriander â â
  • 5 Red Chillies â â nos
  • 6 cloves Garlic â â nos
  • 1 inch Ginger â â
  • 1/2 tsp Turmeric Powder â â
  • 1 tbsp Gingelly Oil â â
  • 1/4 tsp Garam Masala or curry, or masala â curry or masala â
  • 3 tsp Lemon Juice â â
  • 1/4 tsp Mustard Seeds â â
  • to Salt â


  • • 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 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.

Recipe Notes

Do check out my Lamb/Goat recipes in this link:
Explore Recipes by Tags comfort food recipesindian recipes

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4.30 from 3 votes

Madraasi Deepa
Madraasi Deepa

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