|
Ingredients
|
Quantity
|
|
Boneless lamb – cubed
|
500gms
|
|
Oil
|
180ml
|
|
Onions – sliced
|
2
|
|
Green chillies – slit lengthwise
|
2
|
|
Ginger – garlic paste
|
1 tsp
|
|
Red chilli paste
|
1 tsp
|
|
Coriander powder
|
1 tbsp
|
|
Salt
|
to taste
|
|
Curry leaves
|
2 springs
|
|
Tomato – chopped
|
1
|
|
Sun-dried coconut – sliced
|
5 cm
|
|
Fennel seeds
|
½ tsp
|
|
Dry coconut – lightly toasted
|
a few slices
|
Parboil the lamb and keep aside.
Heat oil and fry the sliced onion until golden brown. Add the
green chillies, ginger-garlic paste and stir-fry. Stir in the red chilli paste,
coriander powder and salt to taste. Add the curry leaves and fry until the oil
floats on top. Add the chopped tomato and cook until the masala is dry. Toss
the lamb and slivers of coconut in this masala and cook until the lamb is soft
and tender.
Sprinkle fennel powder and garnish with lightly toasted dry
coconut pieces.
Notes: Fried lamb garnished with slices of dry
coconut
