Bengal Curry Of Lamb

Ingredients

2 1/2 lb lean lamb shoulder 1/4 tsp dried mint, crushed 1/4 cup butter 2 cup milk 2/3 cup onion, chopped fine 1/2 cup coconut milk, (see instructi 3 tbsp crystallized ginger, chopped 1/2 cup coconut, grated 1/2 tsp granulated sugar 1/2 cup lime juice 1/8 tsp black pepper, ground 1/2 cup heavy cream 2 tsp salt 3 tbsp curry powder	Advertisements

Preparation
 
Recipe by: [email protected] (Joel Ehrlich) TO PREPARE COCONUT
MILK: Remove the shell and the brown inner skin from the meat of a
fully ripe coconut. Chop the meat (NOTE: you may substitute 1 cup of
packaged shredded coconut for the chopped coconut meat). Combine the
chopped coconut meat with one cup of scalded whole milk. Let stand
for 20 minutes. Remove bones and fat from the lamb. Cut the meat into
1" cubes. Melt half the butter in a large, heavy pan. Add the onion.
Cook until tender (about 5 minutes). Use a slotted spoon to remove
the onion. Set aside. Add the remaining butter to the pan. Brown the
lamb cubes on all sides. Return the onion to the pan. Add the ginger,
sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover.
Simmer over low heat for 1 hour. Add the coconut milk and grated
coconut. Cover. Cook for 5 minutes. Gradually stir in the lime juice.
Slowly blend in the cream. Cook over low heat (DON T LET IT BOIL !)
until the lamb is tender (10-15 minutes). Serve over hot, fluffy rice.

Yields 4 Servings

 

 
Servings: 4

 

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