Kholapuri Rassa - Mutton Curry

Saturday, 20 March 2010 06:30 Other Regions - Maharashtrian

Ingredients


Quantity:	Measure:	Ingredients:	Description:
2/3	Teacup	Curds	For marinade
2	Teaspoon	Ginger	Minced, For marinade
2	Teaspoon	Garlic	Minced, For marinade
1	Teaspoon	Chilly Powder, Red	For marinade
1	Teaspoon	Garam-Masala	For marinade
1	Teaspoon	Turmeric Powder	For marinade
	As Required	Salt	For marinade
500	Grams	Mutton - Lamb	For Curry
2	Medium	Onions	finely Chopped, for curry
1	Medium	Tomatoes	finely Chopped, for curry
3	Teacup	Coconut scraped (fresh)	finely Chopped, for curry
1	Inch	Cinnamon	For curry
6	Nos	Cloves (spice)	For curry
8-10	Nos	Pepper Corns	For curry Crushed
1	Teaspoon	Saunf - Fennel Seeds	For curry
2/3	Teacup	Cooking Oil

Method

    * 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.