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Lamb In Hot Coconut Sauce (Kolhapuri Rassa) (India)



For the marinade:

Milk yoghurt
2/3 cup
Turmeric powder
1 tsp
Cayenne powder
1 tsp
Garam masala powder
1 tsp
Minced ginger
2 tsp
Minced garlic
2 tsp

For the curry:

Lean lamb – trimmed and cubed
1 ¼ pounds
Corn oil
2/3 cup
½” cassia stick
1 piece
Black pepper corns – crushed
Onions – canned, chopped finely  
Coconut – grated if fresh or flaked
3 2/3 cups (10 z)
Tomato – chopped
1 medium

Mix the marinade ingredients and add the lamb. Stir well and reserve for 30 minutes.

Heat 2 tablespoons of the oil in a heavy pan and add the whole spices. Saute for a minute and add the onion. 

Saute until pale and golden and add the coconut. Saute well until brown. Add the tomato, stir and take off the heat.

Cool this mixture and grind to a coarse paste in a food processor.

Heat the remaining oil in another heavy pan. Remove the lamb from the marinade and saute until brown. Add the marinade and a little water, cover and cook until nearly done.

Add the ground paste and simmer for 5 minutes. Check the salt and remove from the heat.
Serve very hot with plain boiled rice or rotis.

NOTE:   This recipe comes from the north which grows cassia as well as a special variety of carrot that is almost wine-colored and full of flavor. If you do manage to get deep-colored carrots for this recipe, so much the better.