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Made In Marrow - Meal 96 - Lamb with Red Chilies and Tamarind

April 18, 2021 By Elais & Gary

Lamb with Red Chilies and Tamarind

Made In Marrow - Meal 96 - Lamb with Red Chilies and Tamarind
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Lamb with Red Chilies and Tamarind

A Bene Israel dish.

Course Main Course
Cuisine Bombay, Indian, Jewish
Keyword lamb, red chilies, tamarind
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 12 people

Ingredients

  • 2 lbs. Onion Sliced or coarsely chopped
  • 6-8 Tbsp. Oil
  • 4 1/2 lbs. Lamb shoulder and fillet of neck
  • 6-10 Garlic cloves crushed
  • 1 tsp. Cumin
  • 2 tsp. Ground coriander
  • 3 tsp. Ground cinnamon
  • 2 tsp. Ground cloves
  • 8-10 Red chilies tiny
  • 3 lbs. Potatoes small
  • 8 oz. Coconut cream
  • 3bsp. Tbsp. Tamarind paste
  • 3 Tbsp. Sugar

Instructions

  1. Fry onions in 3-4 tablespoons of oil on very low heat until soft and golden, about 30-45 minutes.

  2. Trim skin and excess fat from meat. Cut into 1 1/2 inch pieces. Brown meat all over with remaining oil.

  3. Add garlic, cumin, coriander to onions, and cook for one minute. Add meat to pan and cover with 4 cups of water to bring to boil.

  4. Remove scum, add cinnamon, cloves, chilies, cover, and simmer for 1 1/2 – 2 hours until meat is tender. Add potatoes and 2 1/2 cups of water, just enough to cover.

    Made In Marrow - Meal 96 - Lamb with Red Chilies and Tamarind
  5. Add creamed coconut, tamarind, sugar, and simmer for 30-40 minutes, until potatoes are tender. Server with rice, chapatis, or bread.

Filed Under: Meat

About Elais & Gary

This blog is about our love of food, our shared experiences, and our exploration of the world through cookbooks. Not only will we document our trials and tribulations of each weekly recipe, we will also cover the history of the cookbook as well as its author.

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