Enjoy this delicious rassa with your family.
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
Mix all marinade ingredients and add lamb pieces.
Heat 2 tblsp oil in a pan.
Add cinnamon, cloves, peppercorns and aniseed.
Saute for a minute and add onions.
Fry till golden and add coconut.
Saute until brown.
Add chopped tomatoes
Stir and take off from the heat.
Allow to cool.
Grind the mixture in a processor.
Heat the remaining oil.
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.