Lamb Gravy / Mutton Rassa

This recipe belongs to a typical maharashtrian family (my own). I have seen this done from my childhood and I just love it. Especially it is eaten with Bhakari, Chapati, Bread, Steamed Rice. You can make from the picture how delicious it is…..try it!

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Ingredients for marination

  1. Red Meat (Mutton/Ghosh) – 1 kg. (with bones)
  2. Green Masala – 4 to 5 tbsps
  3. Curd (Dahi) – 2 tbsps
  4. Salt to taste
  5. Turmeric (Halad) – 1 tspn

Keep this for marination for atleast 1/2 to 1 hour.

Ingredients for gravy

  1. Onions (Kanda) – 3 big (half sliced)
  2. Bay Leaf (Tamal Patra) – 2 full
  3. Black Cardamom (Masala Velchi) – 1
  4. Potato (Batata) – 2 big (cut into big pieces)
  5. Mix Masala – 4 tbsps
  6. Salt to taste
  7. Oil (Tel) – 1 bowl
  8. Coriander leaves (Kothimbeer) – finely chopped
  9. Coconut Masala (Bhazlela watup) – 4 tbsps (following ingredients roast & grind with the ready Coconut Masala again)
  • Cloves (Lavang) – 8-10
  • Dalchini (Cinnamon) – 1/2 inch
  • Black Pepper (Miri) – 10 – 12
  • Poppy Seeds (Khas khas) – 1/2 tspn

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  1. Wash mutton pieces thoroughly under running water and take in a big bowl after draining it properly.
  2. Now add turmeric powder, curd, green masala and salt. Keep this for 1 hour marination.
  3. Heat oil in a deep skillet, add  bay leaf, black cardamom, onions – stir fry till they become translucent.
  4. Add marinated mutton; on a medium flame stir fry the mutton till it becomes tender. It will take atleast 45 mins.
  5. Then, add potatoes, mix masala, salt to taste, coconut masala and stir fry on high flame continuously for 5 mins.
  6. Add hot water for the gravy. (keep some water on the lid while the mutton is cooking)
  7. Now, cook the mutton covered till it is fully soft and ready to eat.
  8. Add coriander leaves and mix well.
  9. Serve hot with Chapati, Bhakari, Rice & Bread (Pav).


  1. If you are cooking a dish which will be needing water addition and you are cooking with a lid on, pour some water on the lid. The water becomes hot and the dish you are preparing never becomes dry (&  will not burn). In case you need to add water, you can add the water which is on the lid.
  2. Mutton takes more time to cook so, you have to be patient. If you need to it quickly, you can use a pressure cooker & make 3-4 whistles. But I’ll insist cooking it in a skillet as when you stir fry the mutton in masala for such a long time it becomes more tasty.. You try it both ways.

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