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  • 90minutes
  • 571calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground coriander

  2. 1/2 teaspoon cumin

  3. 1/2 teaspoon five-spice powder

  4. 1/2 teaspoon garlic powder

  5. 1/2 teaspoon cinnamon

  6. 1/4 teaspoon powdered lemon grass

  7. 1 teaspoon paprika

  8. 1/4 teaspoon ground red pepper

  9. 1/2 teaspoon turmeric (cayenne)

  10. 1 teaspoon flaked coconut , ground to a powder

  11. 1 large onion , peeled and roughly chopped

  12. 6 garlic cloves

  13. 1 -6 fresh hot pepper (to taste)

  14. 1 red bell pepper , seeded 2-inch cube

  15. 1 tablespoon fresh ginger (to taste)

  16. 6 tablespoons ghee or 6 tablespoons vegetable oil

  17. 1 1/2 lbs lean lamb or 1 1/2 lbs beef , cubed

  18. 1/3-1/2 cup milk

  19. 1/2 cup coconut cream

  20. 3 tablespoons flaked coconut

  21. 2 tablespoons tamarind paste

Instructions Jump to Ingredients ↑

  1. Add enough water to the spices to make a stiff paste, then let stand for a few minutes.

  2. Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.

  3. Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.

  4. Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.

  5. Meanwhile heat the milk with the coconut cream.

  6. Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.

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