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 A spicy Kolhapuri dish prepared by using Mutton Stock. Very very aromatic with the use of fresh spices. Gets perfect blends of flavors and taste as its being prepared with mutton stock. Its very very spicy, it could be hair raise for mild eaters :))

Preparation time : 25 mts
Cooking time : 40 mts
Serves : 2 people



  • 1 lb Lamb pieces
  • 1/4 cup Onion finely chopped
  • 1 tsp Ginger Garlic paste
  • 1/4 tsp Turmeric powder
  • 1 Big Onion sliced
  • 1 Tomato diced
  • 4 tbsp
  • 1 tbsp Degi Mirch / Kashmiri Chili powder
  • 2 tbsp Coconut flakes
  • 1 tbsp chopped Garlic
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • 1/2 tsp Garam Masala
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 1/2 Star Annise
  • 2 Cloves 3 Black Peppercorns
Tambda Rassa



  • Wash lamb pieces very well and keep them aside.
  • Heat tsp of oil in a pressure cooker.
  • After oil is hot add finely chopped onions and cook until onions gets 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 separate pan.
  • After oil is hot add cumin seeds, whole garam masala - bay leaf, cinnamon stick, star anise, cloves, black peppercorns.
  • Cook 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 mts.
  • After 2 mts, 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 few tbsp of water anf grind to make in to smooth masala paste.
  • After masala is ready, heat up 3 tbsp oil in to kadhai or wok.
  • After oil is hot, add masala paste, mix well.
  • Cover the kadhai, leaving some space on the side to allow the steam to escape from cooked masala.
  • Cook this way for 10 mts.
  • After 10 mts, add degi mirch powder to masala, mix well and cook until oil separates out from the spices.
  • After oil loose out from masala, add previously prepared lamb stock in to masala.
  • Add salt to taste, mix well and cook covered for minutes.
  • Serve hot with Jwarichi Bhakari!


  • If you like you could also add dried red chillies in while cooking onion masala.
  • Degi mirch powder is very mild form of red chilli powder which helps to brighten the color of curry.

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