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Dry-Fried Lamb with Coconut Slices
Cookbook
A friend from Kerala shared this recipe from her family. It is typical of the dishes from the area, though it would have been made with goat, of course. Coconut is widely used in Kerala since coconut palms are abundant throughout the state.
Yield : Serves 6 to 8
Ingredients
- 2 lbs (1 kg) boneless lamb, preferably from the leg, cut into 1½-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)
- ¼ 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
Directions
1. Place lamb in a pan with 1 ½ 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.
2. Meanwhile, in a skillet over medium-low heat, toast coconut slices, turning to cook evenly, until golden, 3 to 4 minutes. Set aside.
3. In a saucepan, heat oil over medium-high heat. Sautê onion until golden, 4 to 5 minutes.
4. 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.
5. 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.
6. Stir in lamb, taking care not to break up pieces. Brown in masala for 5 to 8 minutes.
7. Sprinkle with powdered fennel. Garnish with toasted coconut slices. Serve with an Indian bread.
Notes
To obtain fresh coconut slices, start with a coconut that feels heavy and has liquid sloshing around inside. Break open with a hammer and, with knife, pry meat out of shell. Using a vegetable peeler or sharp paring knife, remove brown skin. Cut coconut meat into slices. Alternatively, substitute 1/3 cup (75 mL) unsweetened shredded coconut, toasted.
© 2004 Suneeta Vaswani
Nutritional Information
Nutrients per serving
This recipe serves 8.
732 kcal
5 % daily value
23 % daily value
1 % daily value
879 mg
69 mg
24 g
9 g
11 g
20 g
75 mg
686 mg
42 g
64 g
26 % daily value
