Instructions: Mix the marinade ingredients and add the lamb.

Stir well and reserve for 30 minutes.

Heat 2 tablespoons of the oil in a heavy pan and add the whole spices.

Fry for a minute and add the onion.

Fry until pale and golden and add the coconut.

Fry well until brown.

Add the tomatoes stir and take off he heat.

Cool this mixture and grind to a coarse paste in a food processor.

Heat the remaining oil in another heavy pan.

Take the lamb out of the marinade and fry until brown.

Add the marinade and a little water cover and cook until nearly ione.

Add the ground paste and simmer for 5 minutes.

Check the salt and remove from the heat.

Serve very hot with plain boiled rice or rotis.

Kolhapur is a town not far from Bombay known for its fiery dried red chillies and chilli powder.

Serves 4

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