Kolhapuri Rassa (lamb in hot coconut sauce)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel garlic and ginger. Dice ginger finely, press garlic through a garlic press. Mix yoghurt, turmeric, ground chilli, garam masala, ginger and garlic. Cut the lamb into cubes, mix with the marinade and chill covered for about 30 minutes. In the meantime peel and chop the onion. Wash the tomatoes and also cut them into cubes.

2. 2

   Coarsely crush the peppercorns in a mortar. Heat 2 tablespoons of oil in a pan, add crushed pepper, cloves and aniseed and heat for 1 minute. Add onions and fry until golden brown. Stir in grated coconut, also brown lightly and finally stir in the tomatoes. Remove the pan from the heat and let it cool down. Heat 2-3 tablespoons of oil in another pan. Remove the meat from the marinade and fry in 2-3 portions and salt. Pour 3/8 litres of water into the remaining marinade, stir and then add to the meat in the pan. Cover and braise for about 45 minutes. When the meat is cooked, take it out. Pour the braising stock into the coconut mass and puree in the blender attachment of the food processor.

3. 3

   Heat 2-3 tablespoons of oil in another pan. Remove the meat from the marinade and fry in 2-3 portions and salt. Pour 3/8 litres of water into the remaining marinade, stir and then add to the meat in the pan. Cover and braise for about 45 minutes. When the meat is cooked, take it out. Pour the braising stock into the coconut mass and puree in the blender attachment of the food processor. Put the meat and coconut sauce back into the pan and bring to the boil again briefly. Clean and wash spring onions and cut into fine rings. Season lamb curry with salt and ground chilli and arrange in a bowl. Sprinkle with spring onions and garnish with fresh chilli and mint. Serve with basmati rice and mint lassi

4. 4

   Put the meat and coconut sauce back into the pan and bring to the boil again briefly. Clean and wash spring onions and cut into fine rings. Season lamb curry with salt and ground chilli and arrange in a bowl. Sprinkle with spring onions and garnish with fresh chilli and mint. Serve with basmati rice and mint lassi

Nutrition Facts

KCAL
780 kcal

CARBS
9 g

FATS
63 g

PROTEINS
45 g