Coconut-Smothered Lamb with Shoestring Potatoes

Nariyal Saliya Gosht

Preparation info

  • Serves


    • Difficulty


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.


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


  1. 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