Sunday, 4 March 2012
Authentic Maharashtrian Kolhapuri Mutton Rassa (Lamb Gravy)
Like Gujarat, the state of
Maharashtra has its own unique recipes which make it another hot destination for food lovers. Maharashtra has a lot to offer in terms of cuisine as it is composed of different cultures and each have their own unique taste and flavor. The spices of each region in differ according to the area. Maharashtra State
For Marinade –
2/3 cup of Curds (sweet) or Plain Yogurt
2 teaspoon of Ginger and Garlic each
1 teaspoon Ginger Garlic Paste
1 teaspoon Cayenne Powder
1 teaspoon Garam Masala Powder (10 pepper corns, 10 cloves, ½ tsp. cardamom and black cumin and 1 cinnamon) – Put all the ingredients in a mixture and prepare a find powder.
1 teaspoon Turmeric Powder
Salt to taste
For the Curry
1 kg or 1 ¼ th lb. of cubed lean Lamb pieces
2 Onions (finely chopped)
1 tomato (finely chopped)
3 cups Grated coconut (fresh)
1 Cinnamon (small)
10 Black Pepper corns
1 teaspoon of red chilli powder
1 teaspoon Aniseed
½ cup oil
Method of Preparation
· Marinade the Lamb pieces with the marinating mixture and keep it aside for an hour.
· Heat 2 tablespoons of oil in a vessel and add cinnamon, peppercorns and aniseed to this oil when it is hot.
· Saute it for a minute or two till they are fried.
· Now add the onions to them and sauté for another 5 minutes till the onions are golden brown in color.
· Add in the Red Chilli Powder.
· Next add in the grated coconut and stir it for a minute or so.
· Now add in the tomatoes and stir fry again.
· Set the mixture aside and let it cool off. After cooling, grind the mixture in a processor till it becomes a smooth paste.
· Now heat the remaining oil and add the marinated lamb pieces on it.
· Now put in the smooth paste mixture over it and add a little water to it.
· Let the Lamb cook for 15 to 20 minutes before taking it off.
· Check to see if the lamb is tender and properly cooked.
· Now put in the salt for taste and serve hot.
Your Kolhapuri Mutton Rassa is ready to be served.
This recipe tastes best with steamed rice or Bhakri (Indian Bread).