Kolhapuri Pandhra Rassa

Name: Kolhapuri Pandhra Rassa (Lamb-flavored curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: A few sprigs fresh cilantro, finely chopped; 1 tablespoon ground white pepper; 1 teaspoon table salt; 5 cups (1 liter) lamb stock; 2 green chiles, stemmed and slit; 2 bay leaves; 1 blade mace; 5 or 6 whole cloves; 1 black cardamom pod; 4 or 5 green cardamom pods; 1-inch (2½-cm) cinnamon stick; Pinch of freshly grated nutmeg; ¼ cup (50 ml) vegetable oil; 6 to 8 cloves garlic; 1 tablespoon sesame seeds; 2 tablespoons white poppy seeds; ¾ cup (90 grams) grated fresh coconut (or frozen unsweetened coconut); 2 medium red onions, quartered; 1-inch (2½-cm) piece fresh ginger

Lamb-flavored curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Kolhapur, an ancient city in southwest Maharashtra, boasts a bold and aromatic cuisine. Some of the most famous Kolhapuri dishes are meat preparations, including sukka lamb, tambda rassa (red lamb curry), and the recipe here.

Ingredients

1 tablespoon sesame seeds
2 tablespoons white poppy seeds
¾ c

Asia
India
Kolhapur
Maharashtra
Main course
Gluten-free

Method

Place a small nonstick sauté pan over medium heat. Add the sesame seeds and dry-roast for 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
Put the poppy seeds in a small bowl, add ¼ cup (50