Eratchi Olathiyathu (Fried Lamb)

Course : Curry
Serves: 4
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500 gram boneless lamb -- cubed
180 milliliter oil
2 medium Onions -- sliced
2 medium green chiles -- slit lengthwise
1 teaspoon ginger-garlic paste
1 teaspoon red chile paste
1 tablespoon coriander powder
1 teaspoon salt to taste
2 sprigs curry leaves
1 medium tomato -- chopped
5 piece sun-dried coconut -- sliced
1/2 teaspoon fennel seeds
1 bunch a few slices of dry coconut -- lightly toasted

Preparation / Directions:

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.

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