Lamb Recipes - Coconut Lamb with Nuts

Ingredients

• 10 ml/2 tsp ground coriander (cilantro)

• 30 ml/2 tbsp chopped almonds

• 30 ml/2 tbsp chopped peanuts

• 10 ml/2 tsp cumin seeds

• 5 mill tsp poppy seeds

• 3 cardamom pods

• 8 cloves

• 10 black peppercorn pinch of ground mace

• pinch of grated nutmeg

• 30 ml/2 tbsp desiccated (shredded) coconut

• 5 cm/1 in ginger root, chopped

• 12 cloves garlic, chopped

• 5 dried red chilies, soaked in hot water

• 60 ml/ 4 tbsp ghee

• 2 onions, finely chopped

• 1.5 ml/1/4 tsp ground turmeric

• 300 ml/1/2 pt/ 1 1/4 cups natural (plain) yoghurt

• 3 tomatoes, skinned and chopped

• 900 g/2 lb lean lamb, cubed

• 600 ml/1 pt/2 1/2 cups boiling water

• 5 ml/1 tsp garam masala

• 45 ml/3 tbsp chopped fresh coriander (cilantro)

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Method:

1. Dry roast the coriander for 30 seconds then remove from the pan. Stir in the almonds, peanuts, cumin and poppy seeds., cardamom, cloves, peppercorns, mace, nutmeg and coconut and fry for 1 1/2 minutes.

2. Puree the mixture with the coriander, ginger, garlic, chilies and soaking water. Heat the ghee and fry the onions until golden. Add the puree and turmeric and fry for 4-5 minutes.

3. Stir in the yoghurt and cook, stirring, until the yoghurt dried up. Add the tomatoes and simmer for 4-5 minutes. Add the meat and fry until browned. Stir in the water ,cover and simmer gently for about 1 1/2 hours until the meat is tender , adding water if necessary.

4. Sprinkle with garam masala and coriander and cook for further 1 minute before serving.