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 :
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:
  • 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.


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| August 11th, 2011 | Posted in Kohlapuri Rassa, Maharashtrian |

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