Preparation:
PARBOIL the lamb and keep aside.
Heat oil and fry the sliced onion until golden brown. Add the green chiles, ginger-garlic paste and stir-fry. Stir in the red chile paste, coriander powder and salt to taste. Add the curry leaves and fry until the oil floats on top. Add the chopped tomato and cook until the masala is dry. Toss the lamb and slivers of coconut in this masala and cook until the lamb is soft and tender.
Sprinkle fennel powder and garnish with lightly toasted dry coconut pieces. |
