Dry-Fried Lamb with Coconut Slices Recipe

Name: Dry-Fried Lamb with Coconut Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Dry-Fried Lamb with Coconut Slices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dry-Fried Lamb with Coconut Slices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions