Dry-Fried Lamb with Coconut Slices

• 2 lbs (1 kg) boneless lamb, preferably from the leg, cut into 1 1/2-inch (4 cm) pieces
• 2 tsp (10 mL) salt or to taste, divided
• 15 to 20 slices fresh coconut, very thinly sliced (about 1 inch/2.5 cm long) (see Notes)
• 1/4 cup (50 mL) vegetable oil
• 1 cup (250 mL) finely sliced onion (about 1)
• 3 green chilies, preferably serranos, slivered
• 2 tsp (10 mL) minced peeled ginger root
• 2 tsp (10 mL) minced garlic
• 2 tsp(10 mL) Asian red chili paste (sambal olek)
• 2 tbsp (25 mL) coriander powder
• 18 to 20 fresh curry leaves (optional)
• 2 (500 mL) cups chopped tomatoes
• 1 tsp (5 mL) fennel seeds, powdered

1. Place lamb in a pan with 1 1/2 tsp (7 mL) of the salt and just enough water to cover.
2. Bring to a boil over medium-highheat.
3. Remove scum.
4. Reduce heat to medium-low.
5. Cover and cook, maintaining a gentle boil, until meat is tender and there is no water remaining, about 1 hour.
6. Meanwhile, in a skillet over medium-low heat, toast coconut slices, turning to cook evenly, until golden, 3 to 4 minutes.
7. Set aside.
8. In a saucepan, heat oil over medium-high heat.
9. Saute onion until golden, 4 to 5 minutes.
10. Stir in chilies, ginger and garlic.
11. Stir-fry for 1 minute.
12. Add red chili paste, coriander and curry leaves, if using.
13. Stir-fry for 2 minutes.
14. Add tomatoes and remaining salt.
15. Mix well.
16. Reduce heat to medium-low.
17. Cover and cook until tomatoes are softened, 4 to 5 minutes.
18. Mash with back of spoon.
19. Stir in lamb, taking care not to break up pieces.
20. Brown in masala for 5 to 8 minutes.
21. Sprinkle with powdered fennel.
22. Garnish with toasted coconut slices.
23. Serve with an Indian bread.

boneless lamb, salt, fresh coconut, vegetable oil, onion, green chilies, ginger root, garlic, red chili paste, coriander powder, curry, tomatoes, fennel seeds

Taken from www.cookstr.com/recipes/dry-fried-lamb-with-coconut-slices (may not work)