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