Kolhapuri Sukka Lamb

Most lamb dishes from the city of Kolhapur, in the Indian state of Maharashtra, lean heavily toward the fiery end of the heat spectrum. They mostly use sankeshwari chiles or lavangi chiles, which have quite a bite. However, if you cannot lay your hands on either of those varieties, use any red chile powder. Here we have used bedgi chile powder, which is slightly less spicy than cayenne but lends a beautiful red color to the dish.