Kohlapuri Rassa Recipe

• For Marinade:
• 2/3 Cup curd
• 2 tsp Garlic, minced
• 2 tsp Ginger, minced
• 1 tsp Cayenne powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder
• Salt to taste
  
  For Curry:
• 1-1/4 lb Lean lamb, trimmed and cubed
• 1 Tomato, chopped
• 2 Onion, finely chopped
• 3 Cup coconut, grated
• 6 Cloves
• 1 Inch piece of cinnamon
• 1 tsp Aniseed
• 8-10 Crushed black pepper corns
• 2/3 Cup oil

• Combine all the marinade ingredients, mix well and add lamb pieces.
• Keep aside for about 30 minutes.
• Heat 2 tbsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed to it.
• Fry them for a minute, then add onions and fry until golden.
• Add coconut and saute till brown.
• Add chopped tomatoes and stir.
• Remove the mixture from the heat and allow to cool.
• Now grind it in a processor.
• Heat rest of the oil and add lamb pieces and marinade mixture to it.
• Combine little water with it, cover and cook till done.
• Now add the grinded mixture and simmer for about 5 to 6 minutes.
• Remove it from the heat and serve.