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Kolhapuri Rassa

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Kolhapuri Rassa

Lamb in Hot Coconut Sauce. From the Indian Spice Kitchen. We cooked this meal as part of our Indian Week. Very tasty!
Print Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 2/3 cup yogurt
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons garlic minced
  • 2 teaspoons ginger minced
  • salt
  • 1 1/4 pounds lean lamb trimmed and cubed
  • 2/3 cup olive oil
  • 1 1/2 inch cassia stick cinnamon ,
  • 10 black peppercorns crushed
  • 6 cloves ,
  • 1 teaspoon anise seed
  • 1 large leek finely chopped
  • 10 ounces coconut flakes
  • 1 medium tomato chopped

Equipment

  • heavy saute pan
  • Food Processor

Method
 

  1. Mix the marinade ingredients and add the lamb. Stir well and reserve for 30 minutes
  2. Heat 2 tablespoons of the oil in a heavy pan and add the whole spices. Saute for a minute and add the leek. Saute until pale and golden and add the coconut. Saute well until brown, but not burnt. Add the tomato, stir and take off the heat.
  3. Cool this mixture and grind to a coarse paste in a food processor.
  4. Heat the remaining oil in another heavy pan. Remove the lamb from the marinade and saute until brown. Add the marinade, cover and cook until nearly done.
  5. Add the ground paste and simmer for 5 minutes. Add salt and remove from the heat.
  6. Serve very hot with basmati rice.

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