Dry coconut lamb

Dry coconut lamb

Indian Food Made Easy
Vanessa Courtier

This really easy lamb dish is not a curry as the fantastic, textured gravy is thick enough to cling to the tender meat. This dish has a depth of sweetness from the onion and the coconut, but is balanced out with the tartness from the tomatoes. Perfect with roti or naan. Leaving the meat on the bone adds flavour – you can ask your butcher to prepare the meat for you.


Quantity Ingredient
100g desiccated coconut
3 tablespoons vegetable oil
2 small onions, peeled and finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
4 medium cooking tomatoes, chopped
salt, to taste
900g lamb, cut into 2.5cm pieces, with the bone in
400ml water
1 teaspoon garam masala


  1. Dry roast the coconut in a non-stick pan until a little past golden. Reserve.
  2. Heat the oil in a non-stick saucepan, add the onions and cook over a moderate heat until they are well browned. Add the ginger and garlic pastes and the turmeric and chilli powder; cook for about 30 seconds, adding a splash of water from the kettle if the pan is too dry. Add the tomatoes and salt and cook until they have broken down and the oil leaves the sides of the masala, around 10–15 minutes.
  3. Add the lamb and brown over a moderate heat for a few minutes. Add the water, bring to a boil, then cover and simmer over a low heat for 40–50 minutes until the lamb is cooked through. If the pan is running dry at any time, add a splash of water from the kettle. Once cooked, uncover and dry off any excess water over a high heat, stirring often.
  4. When there is only a little liquid left, stir in the garam masala. Check and adjust seasoning, then stir in the roasted coconut and serve.
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