Goan Lamb And Coconut Curry Recipes

GOAN LAMB AND COCONUT CURRY

Steps:

• Preheat your oven to 200c (400f) and roast the lamb bone until browned
• Break open your coconuts and grate all the flesh.
• Add 1 tablespoons of the oil to a pan over medium heat and toast the coconut with the turmeric until fragrant. Remove from the pan and set aside.
• Add another tablespoon of oil to the pan and brown your lamb with the garam masala. You may need to do this in batched. Set aside.
• Wipe the pan clean and pour the rest of the oil into the pan. When hot, add the cumin, mustard seeds and curry leaves.
• Allow to sizzle for about 40 seconds and then add the chopped onion.
• Fry until translucent and soft and spoon in your garlic and ginger paste.
• Meanwhile, blend the coconut milk, green chillies, coriander and grated coconut in a blender for about a minute. Although some of the grated coconut will be blended and smooth you should still have some nice crunchy bits.
• Add this blended sauce to the onions in the pan and stir in the browned meat and roasted bone.
• Simmer until the meat is good and tender.
• Just before serving, season with salt and pepper to taste and pour in the vinegar.

GOAN LAMB XACUTTI

Steps:

• Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.
• Masala:.
• In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
• In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
• Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.