KOHLAPURI RASSA

KOHLAPURI RASSA

INGREDIENTS

 For Marinade: 

• 2/3rd cup Curd (Dahi) / plain Yogurt
• 2 tsp minced Ginger (Adrak)
• 2 tsp minced Garlic (Lasun)
• 1 tsp Cayenne Powder
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder (Haldi)
• To taste Salt (Namak)

 For Curry : 

• 11/4th lb trimmed and cubed Lean Lamb
• 2 Onion finely chopped (Pyaj)
• 1 chopped Tomato (Tamatar)
• 3 cup grated fresh Coconut (Nariyal)
• 1-inch piece of Cinnamon (Tuj/Dalchini)
• 6 Cloves (Lavang)
• 8-10 crushed Black Pepper corns (Kalimirchi)
• 1 tsp Aniseed (Saunf)
• 2/3 cup Oil  

How to make kohlapuri rassa:

• Mix all marinade ingredients and add lamb pieces.
• Stir well and set aside for 30 minutes.
• Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
• Saute for a minute and add onions and fry till golden and add coconut.
• Saute until brown.
• Add chopped tomatoes and stir and take off from the heat.
• Allow to cool.
• Grind the mixture in a processor.
• Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
• Now add the grinded mixture and simmer for 5-6 minutes.
• Remove from the heat.
• Serve hot with boiled rice.