| 1 | Recipe by: joel.ehrlich@salata.com |
| 2 | Chop the meat (note: you may substitute 1 cup of packaged shredded coconut for the chopped coconut meat). |
| 3 | Combine the chopped coconut meat with one cup of scalded whole milk. |
| 4 | Let stand for 20 minutes. |
| 5 | Remove bones and fat from the lamb. |
| 6 | Cut the meat into 1" cubes. |
| 7 | Melt half the butter in a large, heavy pan. |
| 8 | Add the onion. |
| 9 | Cook until tender (about 5 minutes). |
| 10 | Use a slotted spoon to remove the onion. |
| 11 | Set aside. |
| 12 | Add the remaining butter to the pan. |
| 13 | Brown the lamb cubes on all sides. |
| 14 | Return the onion to the pan. |
| 15 | Add the ginger, sugar, pepper, salt, curry powder, mint and milk. |
| 16 | Mix well. |
| 17 | Cover. |
| 18 | Simmer over low heat for 1 hour. |
| 19 | Add the coconut milk and grated coconut. |
| 20 | Cover. |
| 21 | Cook for 5 minutes. |
| 22 | Gradually stir in the lime juice. |
| 23 | Slowly blend in the cream. |
| 24 | Cook over low heat (don"t let it boil !) until the lamb is tender (10-15 minutes). |
| 25 | Serve over hot, fluffy rice. |
| 26 | yields 4 servings |
