Ingredients:
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 .

Method:

1. Mix all marinade ingredients and add lamb pieces.
2. Stir well and set aside for 30 minutes.
3. Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
4. Saute for a minute and add onions and fry till golden and add coconut.
5. Saute until brown.
6. Add chopped tomatoes and stir and take off from the heat.
7. Allow to cool.
8. Grind the mixture in a processor.
9. Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
10. Now add the grinded mixture and simmer for 5-6 minutes.
11. Remove from the heat.
12. Serve hot with boiled rice.

Making Time: 25 -30 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: This rassa should cooked with lid closed so that its aroma and flavour remains intact.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.