Tuesday, 16 October 2012

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:
  • rice.
  • 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

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