Kolhapuri Gosht Kolhapuri Stewed Lamb Kolhapur is situated between Bombay and Goa. This dish has many of the flavors of Bombay, as well as the extreme heat typical of Goa. My version is not quite as hot as the original. 3 1/2 - 4 lbs Lamb neck for stew (2" pieces, bone-in)        OR 2 lbs boneless Lamb for stew Marinade 4 Tbls plain Yoghurt 2 tsps fresh Ginger (finely grated) 1 tsp fresh Garlic (put through a garlic press) 1/4 tsp ground Turmeric The Sauce 1/4 tsp Ghee OR Vegetable Oil 2 - 4 whole dried red chillies 1 1/2" piece of Cinnamon Stick 10 Cloves 10 Cardomom Pods 10 Coriander Seeds 2 medium Onions 4 Tbls Ghee or Vegetable Oil 1 tsp fresh Ginger (finely grated) 2 tsps fresh Garlic (put through a garlic press) 1/4 cup Water 1/2 lb Tomatoes (about 4 medium Plum Tomatoes)        (peeled, seeded, very finely chopped) 1/2 tsp Salt 1 cup Water 1. Mix Yoghurt, Ginger & Garlic for the marinade.        Coat Lamb pieces well, place in bowl, cover,        refrigerate 24 hours (overnight) 2. The following day, heat 1/4 tsp Ghee OR Oil in small pan.        Add Chillies and Cinnamon stick.        Saute until Chillies darken a few shades (about 2 - 3 minutes)        Remove to a small plate, set aside. 3. Add Cloves, Cardomom & Coriander seeds to the pan.        Saute until Coriander darkens a few shades 2 - 3 minutes.        Remove and add to plate with Chillies & Cinnamon. 4. Allow spices to cool almost to room temperature.        Break up Cinnamon stick into small bits,        Remove husks from Cordomom pods. Discard husks.        Place Chillies, Cinnamon, Cloves, Cardomom & Coriander        into a spice grinder or clean coffe grinder.        Grind to a fine powder, set aside. 6. Slice the onions in half lengthwise.        Slice half of the halves crosswise into very thin half rings.        Finely chop the other Onion halves.        Keep the thin sliced rings and the chopped onion seperate. 7. Heat a stew pot on high heat, add 4 Tbls Ghee OR Oil.        Add the sliced onions.        Stir fry until quite brown but not burnt. (about 10 minutes) 8. Add the chopped onion, stir fry for 1 minute. 9. Lower heat to medium-low.        Add Ginger & Garlic, stir fry only 15 seconds. 10. Add ground Spice mixture, stir once.        Immediately add 1/4 cup Water, stir fry 3 - 4 minutes. 11. Raise heat to medium-high.        Add Lamb, stir fry in sauce for 10 minutes.               (Constantly rub the bottom of the pan your spoon.)               (Do not allow burnt sauce to build up on the bottom.)               (This is like "deglazing" the pan, throughout this step.) 12. After 10 minutes, add Tomatoes and Salt.        Stir fry an additional 5 minutes.               (Again, take care of the sauce on the bottom.) 13. Finally, add 1 cup Water.        Bring to the boil, cover, lower heat to a simmer        Simmer gently 1 1/2 - 2 hours until the meat is tender. 14. Keep an eye on the sauce during the last 1/2 hour.        Give it an occasional stir. Do not let the bottom scorch.        If sauce goes below 1/2", add a bit of boiling water        Not too much, the Lamb is braising, not boiling. 15. When done, remove from heat.        Leave in pot, covered for 10 to 15 minutes.        Serve.