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

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.