Lamb Curry with Coconut


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This Indian lamb dish is perfect for a fancy party.

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Serving Size / Yield

6 servings


  • 1 lg. apple
  • rind 1 orange
  • 1 lg. onion
  • 4 garlic cloves
  • 2 Tbs. chopped fresh parsley
  • 1 tsp. mustard seed
  • 1 tsp. black pepper
  • 1 C. hot water
  • 1 1/4 C. shredded coconut
  • 1/4 C. oil
  • 1 1/2 lbs. lean lamb, cut in 1 1/4-inch cubes
  • 1 tsp. ground fenugreek
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ginger
  • 1 C. rice
  • 2 bananas
  • 3 slices pineapple

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Peel, core and dice the apple. Slice the orange rind into matchstick strips. Peel and chop the onion and garlic. Chop the parsley. Crush the mustard seed and pepper and add the garlic to them. Pout hot water onto the shredded coconut and let it stand. Heat the oil in a heavy pan and gently fry the pieces of lamb, stirring to turn them and brown them on all sides. Meanwhile, boil the water and coconut for 2 minutes, then strain through a clean cloth, squeezing the coconut to extract all the juices,

Stir in the apple, onion and all the spices, stirring to spread them over the meat. Add the parsley and the orange rind. Pour the coconut liquid into the curry, add a pinch of salt and adjust seasoning to taste. Bring to a boil and cover. Simmer over low heat for 40-50 minutes until lamb is cooked, stirring from time to time and adding a little water if it becomes dry.

Boil the rice in salted water until it is just tender. Rinse and drain. Peel and slice the bananas. Cut the pineapple into small chunks. Put rice, bananas and pineapple into side dishes. Transfer the curry to a large serving dish. Serve at once.

Serve with: Banana Chutney

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