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Lamb Stew

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    Source: www.cookingnook.comReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsC, D, P
    MineralsNatrium, Silicon, Magnesium, Sulfur

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. 2 cups canned moist coconut (or see below to use coconut milk)

    3. 2 cups hot water

    4. 2 pounds lamb, cut in

    5. 1 inch cubes

    6. 2 - 3 green chili peppers

    7. 1 inch ginger, cut in thin strips

    8. 2 large onions, diced

    9. 2 inch piece of cinnamon stick

    10. 6 cloves

    11. 2 cardamom pods

    12. 6 - 7 curry leaves

    13. 1 1/2 teaspoons salt

    14. 2 tablespoons clarified butter

    15. 1 small onion, finely chopped

    16. 1/2 teaspoon black pepper

    17. 1 tablespoon flour

    Instructions Jump to Ingredients ↑

    1. Directions :

    2. Blend together the coconut and water until smooth.

    3. In a large saucepan, put the lamb, chilli peppers, ginger, onions, cinnamon, cloves, cardamom, curry leaves, salt and about 2 cups of the coconut and water mixture. Bring to a boil. Cover, lower heat, and simmer for 45 minutes. Add the remaining coconut water mixture and cook another 10 minutes. Remove from the heat.

    4. In a small pan, heat the clarified butter and fry the onion until lightly browned. Add the pepper and the flour and cook for a few minutes, stirring constantly. Add a little of the meat juices and mix until smooth. Add this to the stew and bring to the boil, stirring constantly. Cook for about 1 minute more.

    5. Serve hot with rice.

    6. Serves 6.

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