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Lamb Curry with Coconut

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  Apple 1 Large
  Orange 1 (Use The Rind)
  Onion 1 Large
  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)
  Salt To Taste
  Rice 1⁄2 Pound (About 225 Grams Or 0.25 Cup)
  Banana 2
  Pineapple slice 3

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 758 Calories from Fat 413

% Daily Value*

Total Fat 47 g72.3%

Saturated Fat 22.7 g113.5%

Trans Fat 0 g

Cholesterol 80.5 mg26.8%

Sodium 150.9 mg6.3%

Total Carbohydrates 62 g20.6%

Dietary Fiber 8.2 g32.6%

Sugars 16.1 g

Protein 25 g50.3%

Vitamin A 8.4% Vitamin C 44.2%

Calcium 8.9% Iron 23.3%

*Based on a 2000 Calorie diet

Lamb Curry With Coconut Recipe