Kolhapuri Rassa
A fiery and flavorful Maharashtrian curry made with tender lamb, rich coconut, and aromatic spices — famous for its bold heat and deep, earthy taste.
Ingredients
For Marinade:
- ⅔ cup curd (plain yogurt)
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 tsp cayenne powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- Salt to taste
For Curry:
- 1¼ lb trimmed and cubed lean lamb
- 2 onions, finely chopped
- 1 tomato, chopped
- 3 cups grated fresh coconut
- 1-inch piece cinnamon
- 6 cloves
- 8–10 crushed black peppercorns
- 1 tsp aniseed (saunf)
- ⅔ cup oil
Instructions
-
Marinate the Lamb
- In a large bowl, mix yogurt, ginger, garlic, cayenne powder, garam masala, turmeric, and salt.
- Add the lamb pieces and coat them evenly.
- Set aside to marinate for at least 30 minutes to absorb the flavors.
-
Prepare the Spice Base
- Heat 2 tablespoons of oil in a heavy-bottomed pan.
- Add cinnamon, cloves, black peppercorns, and aniseed. Sauté for about a minute until aromatic.
- Add the chopped onions and fry until golden brown.
- Mix in the grated coconut and continue to sauté until the mixture turns a rich brown color.
- Add the chopped tomato, stir well, and cook for a few minutes.
- Remove from heat and let the mixture cool.
-
Grind the Masala
- Once cooled, transfer the coconut-onion mixture to a grinder.
- Grind into a smooth paste using a little water if needed.
-
Cook the Lamb Curry
- Heat the remaining oil in the same pan.
- Add the marinated lamb along with the marinade mixture.
- Add a little water, cover, and cook until the lamb is tender and cooked through.
- Stir occasionally to prevent sticking.
-
Combine and Simmer
- Add the ground masala paste to the cooked lamb.
- Mix well and simmer on low heat for 5–6 minutes, allowing the flavors to blend beautifully.
-
Finish and Serve
- Remove from heat once the rassa reaches a rich, medium-thick consistency.
- Serve hot with steamed rice, bhakri, or chapati for a hearty, authentic Kolhapuri meal.