Name: Coconut-Smothered Lamb with Shoestring Potatoes (Nariyal Saliya Gosht)
Yield: Serves 6
Cuisine: India
Ingredients: 2 cups Matchstick-Thin Fried Potatoes; ¼ cup finely chopped fresh cilantro leaves and tender stems for garnishing; 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); ½ cup raw cashew nuts; 2 fresh or dried bay leaves; 6 black, green, or white cardamom pods; 2 cinnamon sticks (each 3 inches long); 2 tablespoons Ginger Paste; 1 tablespoon Garlic Paste; 1½ pounds boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes; 2 tablespoons Ghee or canola oil; 1½ teaspoons coarse kosher or sea salt; ½ teaspoon ground turmeric

Raghavan Iyer

Coconut-Smothered Lamb with Shoestring Potatoes

Nariyal Saliya Gosht

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Parsis have a passion for three things: lamb, coconut, and shoestring potatoes—combined here in one spicy curry. Serve it with Perfumed Basmati Rice with Black Cardamom Pods.

Ingredients

2 tablespoons Ghee or canola oil
1½ pounds boneless leg of lamb, fat trimmed off and discarded, cut

Asia
India
Main course
Spicy
Gluten-free

Method

Heat the ghee in a large skillet over medium-high heat. Add the lamb, ginger and garlic pastes, salt, turmeric, cardamom pods, cinnamon sticks, and bay leaves. Cook, stirring occasionally, until the lamb browns, 15 to 20 minutes. (Initially the lamb starts to sear, the spices flavor it, and the pastes begin to brown slightly. Then the meat releases its liquid, which deglaze

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method