Tambda Rassa

Instructions

• Wash lamb pieces very well and keep them aside.
• Heat tsp of oil in a pressure cooker.
• After the oil is hot add finely chopped onions and cook until onions get a light golden color.
• After onions are browned, add ginger garlic paste, turmeric powder, mix and cook for a while.
• Add lamb pieces, mix well.
• Add water, salt to taste, mix well, and cook until 8 whistles.
• After the lamb is cooked, take our lamb pieces from the stock and keep it aside.
• Heat up tsp of oil in a separate pan.
• After the oil is hot add cumin seeds, whole garam masala - bay leaf, cinnamon stick, star anise, cloves, black peppercorns.
• Cook the whole masala for a minute.
• Add sliced onion and cook until onions get light brown color.
• After onions are browned, add coconut flakes, mix well and cook for 2 minutes.
• After 2 minutes, turn the heat off and allow the masala to cool down completely.
• Now in a mixie pot add tomatoes, coriander powder, garam masala powder, and onion masala. Also, add a few tbsp of water and grind to make in to smooth masala paste.
• After masala is ready, heat up 3 tbsp oil into kadhai or wok.
• After the oil is hot, add masala paste, mix well.
• Cover the kadhai, leaving some space on the side to allow the steam to escape from the cooked masala.
• Cook this way for 10 minutes.
• After 10 minutes, add degi mirch powder to the masala, mix well and cook until oil separates out from the spices.
• After oil loses out from masala, add previously prepared lamb stock into the masala.
• Add salt to taste, mix well, and cook covered for minutes.
• Serve hot with Jwarichi Bhakari!