Lamb Curry with Coconut Recipe
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Ingredients
1 large apple
rind 1 orange
1 large onion
4 cloves garlic
10 g (2 tablespoons) chopped fresh parsley
5 ml (1 teaspoon) each: mustard seed, black pepper
225 ml (8 fl oz) (1 cup) hot water
100 g (1/4 lb) (1 1/4 cups) desiccated coconut
50ml(2floz)(1/2cup)oil
675 g (1 1/2 lb) lean lamb (shoulder or leg) cut in 3 cm (11/2 in) cubes
5 ml (1 teaspoon) each: ground (powdered) fenugreek, turmeric, coriander, cumin
2.5 ml (1/2 teaspoon) each: cayenne pepper, ginger
salt
225 g(1/2 b)(1/4 cup) rice
2 bananas
3 slices pineapple
Directions
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.
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.
