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.

No additional tips available.

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

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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.

Dry-Fried Lamb with Coconut Slices

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