Lamb in Fennel-Coconut Sauce Recipe

Name: Lamb in Fennel-Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup desiccated coconut or 3/4 cup freshly grated coconut; 8 garlic cloves, finely chopped; 2 tablespoons finely chopped peeled fresh ginger; 1 cup water; 1 tablespoon fennel seeds, finely ground; 2 tablespoons ground coriander; 1 1/2 teaspoons Indian red chile powder; 1/2 teaspoon turmeric; 1/3 cup vegetable oil; 1 teaspoon cumin seeds; 1 teaspoon fenugreek seeds; 1/4 teaspoon fennel seeds, finely ground; 4 green cardamom pods; 3-inch cinnamon stick; 10 fresh curry leaves; 1 large onion, chopped; 2 plum tomatoes, chopped; 1 teaspoon salt; 2 1/2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch pieces; 3 cups water; 1/2 cup finely chopped fresh cilantro

Servings: persons

1/2 cup desiccated coconut or 3/4 cup freshly grated coconut
8 garlic cloves, finely chopped
2 tablespoons finely chopped peeled fresh ginger
1 cup water
1 tablespoon fennel seeds, finely ground
2 tablespoons ground coriander
1 1/2 teaspoons Indian red chile powder
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1/4 teaspoon fennel seeds, finely ground
4 green cardamom pods
3-inch cinnamon stick
10 fresh curry leaves
1 large onion, chopped
2 plum tomatoes, chopped
1 teaspoon salt
2 1/2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch pieces
3 cups water
1/2 cup finely chopped fresh cilantro

1
If using desiccated coconut, soak in a bowl of warm water to cover 1 hour and drain well in a sieve.
2
Puree coconut, garlic, and ginger with 1/2 cup water in a blender, then blend in remaining 1/2 cup water, fennel, coriander, chile powder, and turmeric.
3
Heat oil in a 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then cook cumin, fenugreek, fennel, cardamom pods, and cinnamon stick, stirring, until fragrant, about 30 seconds.
4
Add curry leaves and cook, stirring, until fragrant, about 30 seconds.
5
Add onion and cook, stirring, until softened and begins to brown.
6
Add tomatoes and cook, stirring occasionally, until softened, about 1 minute.
7
Add coconut spice paste and salt and cook, stirring occasionally, 5 minutes.
8
Add lamb and cook, stirring occasionally, until no longer pink on outside, 2 to 3 minutes.
9
Add water and simmer, covered, stirring occasionally, until lamb is very tender, about 1 1/2 hours.
10
Transfer lamb with a slotted spoon to a bowl and simmer sauce until thickened.
11
Return lamb to pot and season with salt.
12
Just before serving, stir in cilantro.

1532

kcal

Calories

Fat

135

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 21 ingredients. The key ingredients include: 1/2 cup desiccated coconut or 3/4 cup freshly grated coconut, 8 garlic cloves, finely chopped, 2 tablespoons finely chopped peeled fresh ginger, 1 cup water, and more.

Yes, Lamb in Fennel-Coconut Sauce falls under the Meat & Poultry 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.

Lamb in Fennel-Coconut Sauce

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