28 December 2014

Coconut Lamb

Yum
Story of my life: We  didn't have some ingredients. So, I added from there, subtracted from there, did a different preparation with that, and came up with something edible. The base recipe for this lamb comes from Matt's mom's Indian cookbook, Madhur Jaffery's Indian Cooking. The original recipe, calls for chicken, but we never liked that idea. So, Matt and I decided on lamb and as stated above, this is what happened a few incarnations later..


4 whole cloves
1 cinnamon stick (broken into pieces)
1 whole nutmeg
1 1/2 tablespoons whole coriander seeds
1 1/2 teaspoons whole cumin seeds
1/2 teaspoon whole black peppercorns

2 cups shredded coconut

6 cherry tomatoes
1 tablespoon onion relish
1 glove garlic
1-inch chunk fresh ginger
6 sprigs mint
red pepper flakes

2 pounds lamb
1/2 onion
1 can tomato paste
1 1/2 cups water
4 tablespoons vegetable oil

1. Dry-roast spices in a skillet over medium flame until fragrant and grind in coffee grinder until fine. Place aside.
2. Toast coconut in same skillet until edges are brown. The coconut should pick-up some of the flakes from the spices.
3. Process tomatoes, onion relish, garlic, ginger, mint, red pepper flakes and 4 tablespoons water into a paste.
4. In a 12-inch saute pan, on medium-high heat, saute onions.
5. Pour Paste into onions and stir once. Reduce into medium and cook together with lamb, water, tomato paste, coconut and spices.


No comments:

Post a Comment