Kohlapuri Rassa Recipe

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 : 
1-1/4th 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.