Lamb Curry with Coconut
|Orange||1 (Use The Rind)|
|Garlic||4 Clove (20 gm)|
|Chopped fresh parsley||10 Gram (About 2 Tablespoon)|
|Mustard seed||1 Teaspoon (About 5 Milliliter)|
|Black pepper||1 Teaspoon (About 5 Milliliter)|
|Hot water||8 Fluid Ounce (About 225 Milliliter Or 1 Cup)|
|Desiccated coconut||1⁄4 Pound (About 100 Grams Or 1 Cup)|
|Oil||2 Fluid Ounce (About 50 Milliliter Or 0.5 Cup)|
|Lean lamb shoulder||1 1⁄2 Pound, cut in 3 centimeter or 1.5 inch cubes (About 675 Grams, Use Shoulder Or Legs)|
|Ground coriander||1 Teaspoon, or powdered (About 5 Milliliter)|
|Ground fenugreek||1 Teaspoon, or powdered (About 5 Milliliter)|
|Ground turmeric||1 Teaspoon, or powdered (About 5 Milliliter)|
|Ground cumin||1 Teaspoon, or powdered (About 5 Milliliter)|
|Cayenne pepper||1⁄2 Teaspoon (About 2.5 Milliliter)|
|Ginger||1⁄2 Teaspoon (About 2.5 Milliliter)|
|Rice||1⁄2 Pound (About 225 Grams Or 0.25 Cup)|
1 Peel, core and dice the apple.
Slice the orange rind into match- stick strips.
Peel and chop the onion and garlic; chop the parsley.
2 Crush the mustard seed and pepper and add the garlic to them.
Pour hot water on to the desiccated coconut and let it stand.
3 Heat the oil in a heavy pan and gently fry the pieces of lamb, stirring to turn them and brown them on all sides.
Meanwhile boil the water and coconut for 2 minutes, then strain through a clean cloth, squeezing the coconut to extract all the juices.
4 Stir in the apple, onion, and all the spices, stirring to spread them over the meat.
Add the parsley and orange rind.
5 Pour the coconut liquid in to the curry, add a pinch of salt and adjust seasoning to taste.
Bring to boil and cover.
Simmer over low heat for 40-50 minutes until lamb is cooked, stirring from time to time and adding a little water if it becomes dry.
6 Boil the rice in salted water until it is just tender.
Rinse and drain.
7 Peel and slice the bananas; cut the pineapple into small chunks.
Put rice, bananas and pineapple into side dishes.
Transfer the curry to a large serving dish.
Serve at once with fruit chutney and other curry accompani- ments.