Lamb with Fried Coconut

Lamb with Fried Coconut

Ingredients;
750 gms lean lamb, trimmed and diced
1 1/2 tsp turmeric
1 inch piece of cinnamon
4 or 5 curry leaves
1/2 a coconut, grated and fried until light brown then pounded or blended
10 shallots peeled and chopped
1 1/2 tsp mustard seeds
1 tsp poppy seeds
3 tblsp tamarind juice
3 tblsp oil
salt to taste
1 tblsp oyster sauce

Pound or blend the following into a smooth paste and set aside
1 inch piece of ginger, peeled and chopped
1 stalk of lemon grass, chopped
4 cloves of garlic, peeled and chopped
1 1/2 tsp five spice powder
3/4 tsp chili powder [more or less] according to taste
2 tblsp ground coriander
1 1/2 tsp turmeric
1/4 tsp fenugreek seeds
1 tsp dried ground galangal

Method:
Soak the meat in the tamarind juice and set aside for at least ten minutes. Wash and drain before using. Heat the oil in a large pan or wok and fry the mustard seeds with the poppy seeds until they pop. Add in the cinnamon, curry leaves, ginger paste and half the amount of shallots and fry for one minute.

Add the remaining spices and fry for a further minute before adding the meat. Mix the meat and spices and fry until the meat is browned, the meat stirring constantly. Gradually add 300 millilitres of water bring to the boil, then reduce the heat, cover and simmer until the meat is tender. Add in the coconut, oyster sauce, salt to taste and set aside.

Prepare the final flavouring; in a small pan heat a tablespoon of oil and add 4 or 5 curry leaves with a teaspoon of mustard seeds and two or three chopped shallots. Fry until the seeds pop. Stir the final flavouring in with the lamb, mix well and heat through. Serve hot with chapati or rice.

A good hearty meaty curry; this dish is excellent with rice and/or chapati and benefits from being served as part of a larger meal with, perhaps, raiita, popadoms.