Lamb in Fennel-Coconut Sauce Recipe

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Ingredients:

Serving

1/2 cup desiccated coconut
8 garlic cloves, finely chopped
2 tbsp finely chopped peeled fresh ginger
1 cup water
1 tbsp fennel seeds, finely ground
2 tbsp ground coriander
1 1/2 tsp indian red chile powder
1/2 tsp turmeric
1/3 cup vegetable oil
1 tsp cumin seeds
1 tsp fenugreek seeds
1/4 tsp fennel seeds, finely ground
4 green cardamom pods
3- inch cinnamon stick
10 fresh curry leaves
1 large onion, chopped
2 plum tomatoes, chopped
1 tsp salt
2 1/2 lb trimmed boneless lamb shoulder , cut into 1 1/2-inch pieces
3 cups water
1/2 cup finely chopped fresh cilantro

Directions:

Make coconut spice paste: If using desiccated coconut, soak in a bowl of warm water to cover 1 hour and drain well in a sieve.
Purée coconut, garlic, and ginger with 1/2 cup water in a blender, then blend in remaining 1/2 cup water, fennel, coriander, chile powder, and turmeric.
Make lamb: Heat oil in a 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then cook cumin, fenugreek, fennel, cardamom pods, and cinnamon stick, stirring, until fragrant, about 30 seconds. Add curry leaves and cook, stirring, until fragrant, about 30 seconds. Add onion and cook, stirring, until softened and begins to brown. Add tomatoes and cook, stirring occasionally, until softened, about 1 minute.
Add coconut spice paste and salt and cook, stirring occasionally, 5 minutes. Add lamb and cook, stirring occasionally, until no longer pink on outside, 2 to 3 minutes. Add water and simmer, covered, stirring occasionally, until lamb is very tender, about 1 1/2 hours. Transfer lamb with a slotted spoon to a bowl and simmer sauce until thickened. Return lamb to pot and season with salt.
Just before serving, stir in cilantro.
Cooks' note: · Lamb may be made 1 day ahead and chilled, covered. · Try deep-frying store-bought pappadams in about 5 cups of oil to add extra crispness to the lentil wafers. Eat them with each course.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	765.62 Kcal (3205 kJ)
Calories from fat	569.17 Kcal
		% Daily Value*
Total Fat	63.24g	97%
Cholesterol	141.75mg	47%
Sodium	482.55mg	20%
Potassium	541.28mg	12%
Total Carbs	15.11g	5%
Sugars	1.85g	7%
Dietary Fiber	1.63g	7%
Protein	34.42g	69%
Vitamin C	10.5mg	18%
Iron	3.6mg	20%
Calcium	94.6mg	9%

Amount Per 100 g
Calories	175.72 Kcal (736 kJ)
Calories from fat	130.63 Kcal
		% Daily Value*
Total Fat	14.51g	97%
Cholesterol	32.53mg	47%
Sodium	110.75mg	20%
Potassium	124.23mg	12%
Total Carbs	3.47g	5%
Sugars	0.42g	7%
Dietary Fiber	0.37g	7%
Protein	7.9g	69%
Vitamin C	2.4mg	18%
Iron	0.8mg	20%
Calcium	21.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.3

Points
21

PointsPlus

Good Points

saturated fat free,
low sodium,
sugar free

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