Lamb with Coconut

Ingredients

• 1 1/2 lbs lamb (including shank bone)
• 1 tablespoon oil
• 1 medium onion (minced)
• 2 1/2 tablespoons finely shredded coconut
• 2 large tomatoes (pureed)
• 1 teaspoon garam masala (available in any Indian food store)
• 1 teaspoon ginger powder
• 1/2 teaspoon salt (or according to taste)
• 3/4 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 2 tablespoons masala
• 1 cup water

Instructions

1. 1

   Clean lamb and take off as much fat as possible.

2. 2

   Cut the meat into 1-inch cubes. In a pressure cooker, sauté onion in oil until golden.

3. 3

   In a separate skillet lightly toast coconut for about one minute until light brown. (Careful it doesn’t burn.)

4. 4

   Add the coconut to the onion. Stir the tomatoes into the onion mixture.

5. 5

   Add the garam masala, ginger, salt, turmeric, paprika, chili powder and masala.

6. 6

   Stir in the lamb and let simmer for five minutes over a low flame lightly covered.

7. 7

   Add water, increase heat, mix ingredients again and seal the pressure cooker.

8. 8

   Cook on high heat until the pressure cooker begins to whistle.

9. 9

   Lower heat and cook for an additional 25 minutes.