Ingredients
3 Tbsp. Meat Masala
2 lbs. (900 gms.) cubed lamb
2 cups chopped onion
2 Tbsp. vegetable or corn oil
1 Tbsp. finely chopped ginger
1 Tbsp. minced garlic
1/2 cup thin 1/2 inch slices fresh coconut (or 1/4 cup dried unsweetened
coconut flakes)
1 Tbsp. chopped coriander (cilantro) leaves (optional).
Tips
To make a spice rub for grilling 1 lb. meat,
mix 1 Tbsp. Meat Masala, 1/2 tsp. salt and 1/2 tsp. garlic powder.
For a spicier curry, increase the amount of the masala or add 1 or 2
chopped fresh green cayenne or serrano chilies to pan along with spice
paste in step 3.
Preparation
 In
a small bowl mix together 2 Tbsp. Meat Masala and 2 Tbsp. water and
set aside.
In a medium pan or pot combine lamb or mutton, 1 tsp. salt, 2 cups water,
1 cup onion and 1 Tbsp. Meat Masala and bring to boil. Simmer mixture,
covered, 20 to 25 mins., or until meat is tender.
In a skillet or medium pan (non-stick is ideal) heat oil over moderate
heat and saute remaining 1 cup onion, stirring, until soft and lightly
browned, about 4 mins. Add ginger and garlic and saute, stirring, 2
mins. Add spice paste and saute, stirring, until liquid has evaporated,
about 2 mins.
Add coconut and lamb or mutton and saute, stirring, until liquid has
evaporated, about 5 mins.
Add salt to taste.
Transfer to a serving dish and garnish with coriander leaves.
Serve hot as an appetizer, or as a main dish with salads, rice (steamed
or pilaf), Indian bread such as naan or chappathi, pita bread or any
other bread, or boiled yucca.
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