You Put The Lamb In The Coconut And Stir It All Up... Recipe

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2 votes | 175 views
 

Ingredients

  • Heat 3 Tbls vegetable oil in a kadhai, pan or clay pot and add:
  • 1.) 5 green cardamom pods
  • 2.) 1 black cardamom
  • 3.) 5 whole cloves
  • 4.) One 3 inch stick of cinnamon
  • 5.) 1 bay leaf
  • 6.) A pinch of mace
  • Stir things up until the spices begin to crackle then stir in
  • 7.) 3 tps of shallot paste
  • 8.) 2 1/3 cups of thinly sliced onions
  • Saute the onions until they begin to brown slightly than add:
  • 9.) 1 Tbs of finely julienned ginger
  • 10.) 6 slit, seeded and chopped green chilies.
  • Keep sauteing until the onions darken a bit more and turn a soft golden brown.
  • Then toss in:
  • 11.) 16 fresh or frozen curry leaves
  • 12.) 4 dried red chilies
  • 13.) 2 and 1/4 cups dried or fresh grated unsweetened coconut. Stir for a minute or so then add:
  • 14.) 1 and 1/2 cups peeled chopped tomatoes ( as I've said before if they're not in season where you are, canned work very well)
  • Saute a bit more and then add :
  • 15.) 2 1/4 lbs of lamb chunks
  • Continue to cook them for about 5 minutes browning them a bit , then add:
  • 14.) 3 1/2 cups of water. ( if using clay remember don't shock the pot, use warm water)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 0g
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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Reviews

  • madonna del piatto
    I agree on the coconut, my mom did not even know you could cook with coconut. I am lactose intolerant, coconut is my way to have all the cream I want!

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