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Preparation time ([days] hrs:min): 00:20
Cooking time ([days] hrs:min): 00:45
Number of servings: 6

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
Set 1
1 Lamb 0.42 pound 191.25
2 Whole Coconut 0.17 large  
3 Salt   to taste 0.17
Set 2
1 Chopped Onion 1/4 cup 40.00
2 Garlic 1 cloves 3.00
3 Ginger Piece (1 inch in length) 1/3 piece 0.73
4 Nutmeg   small  
5 Green Chilis 1/2 medium  
6 Dry Red Chili 1/2 medium  
7 Sugar 0.17 teaspoon 0.67
Set 3
1 Cardamom 1/2    
2 Cinnamon Sticks (flat) 1/3 inch 0.85
3 Cloves (Whole) 1    
4 Vegetable Oil 0.04 cup 11.46

Cooking procedure:
Remove kernel from coconut and extract milk(See the instructions to make coconut milk). Cut lamb meat into eight pieces. Keep aside.

Remove seeds from red chilis. Now, grind ingredients of set 2 until soft.

Heat oil in a deep and wide non-stick pan. When oil is hot, add all ingredients of set 3 and fry for 2 minutes. Next, add meat, salt and above paste and on medium heat, fry until dry(that is, all the liquid is absorbed).

Now, add thin coconut milk, cover and cook until meat is soft. Next, add thick milk and cook for a further 10 minutes. Garnish with fresh coriander leaves.
Any additional information:
Serve hot.

Goes well with batura, tomato rice or just plain basmati/white rice.


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