Goan Lamb Curry

Name: Goan Lamb Curry (Coconut-flavored curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1½ teaspoons table salt, or more if needed; 1 tablespoon fresh ginger paste; 1⅔ pounds (750 grams) boneless lamb; 1 teaspoon ground turmeric; 2 green cardamom pods; 10 to 12 whole black peppercorns; 1 tablespoon vegetable oil; 6 whole cloves; 1 tablespoon fresh garlic paste; 1 tablespoon freshly squeezed lemon juice; 1-inch (2½-cm) cinnamon stick; 4 dried red chiles, stemmed; 1 bay leaf; 1 tablespoon coriander seeds; 1½-inch (4-cm) piece fresh ginger, crushed; 2 onions, peeled and sliced; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 6 cloves garlic, crushed; 1 tablespoon white vinegar

Coconut-flavored curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

You can use beef, goat, or pork in this dish instead of the lamb. This curry, redolent with cinnamon and coriander, will taste better if it is allowed to sit in the refrigerator overnight. This allows the flavors to meld and the spices to do their magic. Serve with steamed rice.

Ingredients

1⅔ pounds (750 grams) boneless lamb
1 teaspoon ground turmeric

Asia
India
Goa
Main course
Gluten-free
Spicy

Method

Trim off the excess fat from the lamb. Cut into 1-inch (2½-cm) pieces.
Put the lamb in a deep bowl, add the turmeric, salt, ginger paste, garlic paste, and lemon juice, and stir well. Cover the bowl and put it in the refrigerator for 2 hours to marinate.
Place a medium nonstick sauté pan over high heat and add the oil. When small bubbles appear at the bo