Name: Narial ka Gosht
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: Salt; 5 g/1 tsp Fennel powder; Groundnut Oil to fry; 350 g/1½ cups Tomatoes; 150 g/2½ cups Coconut; 16 Curry Leaves; 4 Whole Red Chillies; A pinch Mace; 20 g/3½ tsp Garlic paste; 400 g/2⅓ cups Onions; 10 g/1 Tbs Ginger; 6 Green Chillies; 5 g/1 tsp Red Chilli powder; 1 kg/2¼ lb Leg of Spring Lamb; 150 g/¾ cup Ghee; Whole Garam Masala; 5 Green Cardamom; 1 Black Cardamom; 5 Cloves; 1 stick Cinnamon (1-inch); 1 Bay Leaf

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Lamb cooked with coconut and flavoured with fennel—a rare aromatic combination.

Ingredients

1 kg/2¼ lb Leg of Spring Lamb
150 g/¾

Asia
India
Main course
Gluten-free

Method

Preparation

THE LAMB: Clean, debone and cut into ¾-inch chunks.

THE VEGETABLES: Peel, wash and slice onions. Scrape, wash and cut ginger into juliennes. Remove stems, wash, slit, deseed and chop green chillies. Wash and finely chop tomatoes.

THE COCONUT: Remove the brown skin and grate.

THE CURRY LEAVES: Wash and dry. Heat oil in a p

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Ingredients

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