MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shakotee (Lamb With Coconut)
 Categories: Indian, Lamb
      Yield: 1 Batch
 
      2 lb Lamb
      1 lg Coconut
      4    Cardamoms
      4    Cloves
      1 tb Coriander seeds
      1 ts Cumin seeds
      1    Cinnamon stick (2")
      1 c  Water; hot
      2    Lemons
      2 ts Salt
      2 ts Black pepper
      4 oz Ghee or cooking oil
      2 lg Onions
      3 cl Garlic
      1 ts Ground turmeric
      1 ts Ground ginger
      2    Dried red chillies
 
  Preparation time: 30 minutes
  Cooking time: 50 minutes
  
  In this recipe coconut is used in two ways. First, the slivers of
  cooked coconut are roasted to add as a garnish at the last minute and
  the rest of the coconut is used for the coconut milk. The combination
  of a good spicy lamb curry with coconut is something which has to be
  tasted to be believed.
  
  Extract the milk and break the coconut in two. Cut about a third of
  it into thin slivers and arrange them in a baking dish. Put the
  cardamoms, cloves, coriander, and cumin, together with the cinnamon
  stick, into a second ovenproof dish. Put both dishes in a hot oven,
  200 C / 400 F / Gas mark 6, for about 20 minutes. Check from time
  to time to see that the coconut has not browned on just one side.
  Turn it until it is evenly brown on all sides. Put it to one side for
  garnishing later on.
  
  Meanwhile, take the rest of the coconut and cut it into small pieces.
  Put any milk extracted from the coconut into the liquidiser
  (blender?) and add the pieces of coconut, one at a time, liquidising
  between adding each one. Top up the liquidiser with the hot water.
  Liquidise. Cut the lamb into 1" cubes, squeeze over the lemon juice
  from both lemons, and then mix in the salt and black pepper. Put to
  one side.
  
  Heat the ghee or cooking oil in a large saucepan. Peel and chop the
  onions very finely and fry until soft. Chop and slice the cloves of
  garlic and add to the saucepan. Add the turmeric and ginger. Now,
  remove the spices from the oven and place between two sheets of
  greaseproof paper. Crush them with a rolling pin. Add these to the
  pan together with the dried red chillies and continue to stir. At
  this stage it is necessary to keep the heat very gentle. Now add the
  meat, turning it so that it is well coated with the spice mixture.
  Increase the heat and add the coconut milk to the sauce, bring to the
  boil, and simmer for 30 to 40 minutes until the lamb is tender.
  Sprinkle on the browned coconut and serve.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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