If one ingredient stirs strong feelings for home and my childhood, it must be coconut. I grew up on the West coast of India in Bombay, where coconut trees were plenty. When visiting my grandparents’ home in Goa, coconut trees were again a big part of the landscape and our lives. Every part of the tree was used. The leaves were used to weave baskets; the young tender coconuts were used for their sweet water and tender flesh; the mature coconuts were used to prepare rich, thick gravies, stews, and curries, while the oil formed the base of flavor for many sweet and savory dishes. This Goan lamb curry relies on coconut for its velvety texture and aroma. I’ve used American Lamb in this coconut curry to complement the spices and coconut flavor. Once cooked, the lamb turns tender and falls apart quickly under the pressure of a fork. This is comfort food to me. It reminds me of home and those simple meals that satisfied me. There are three parts to this recipe. I first prepare the lamb and cook it with the spices until the meat is tender; once cooked, I stir in the coconut curry and malt vinegar. You can use lemon or lime juice in place of vinegar. This reduces the risk of coconut milk curdling during cooking. Finally, instead of frying the potatoes as my mother and grandmother did, I roast them in the oven until they were tender but crispy. My favorite way to eat this lamb curry is with bread like dinner rolls or plain rice. It’s one of those dishes you need to use your fingers to sop up that gorgeous golden liquid and enjoy. It’s part of that wonderful experience. 5 from 2 reviews 1 ½ tsp garam masala, homemade or store-bought 1 tsp ground black pepper ½ tsp ground Kashmiri chilli ½ tsp ground turmeric ½ tsp ground cardamom 1 large/300 g white or yellow onion, diced 2 Tbsp grated garlic 2 Tbsp grated ginger 1 ½ lb/ g boneless American lamb shoulder, excess fat trimmed and discarded, cut into 1 in/2.5 cm pieces Fine sea salt ½ cup/120 ml water 1 large/400 g Russett potato, peeled and cut into 1 in/2.5 cm cubes 1 cup/240 ml plain unsweetened coconut milk 2 Tbsp fresh lemon or lime juice 2 Tbsp chopped cilantro, tender stems and leaves
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