This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2003-10-14-21-2-0

Image Not Available

Kolhapuri Rassa

From the Kitchen of Mark and Laura Goadrich,
2003-10-14
Lamb in Hot Coconut Sauce. From the Indian Spice Kitchen. We cooked this meal as part of our Indian Week. Very tasty!
Prep Time:
 40 minutes

Cook Time:
 40 minutes

Categories:
 Indian
 Dinner

Yields:
 4

Ingredients

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

Equipment

  • heavy saute pan
  • food processor

Directions

  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.