Name: Lamb in Fennel-Coconut Sauce
Cook time: 50 min
Total time: 2 3/4 hr
Yield: Serves 6
Ingredients: 1/2 cup desiccated coconut or 3/4 cup freshly grated coconut; 8 garlic cloves, finely chopped; 2 tablespoons finely chopped peeled fresh ginger; 1 cup water; 1 tablespoon fennel seeds, finely ground; 2 tablespoons ground coriander; 1 1/2 teaspoons Indian red chile powder; 1/2 teaspoon turmeric; 1/3 cup vegetable oil; 1 teaspoon cumin seeds; 1 teaspoon fenugreek seeds; 1/4 teaspoon 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 teaspoon salt; 2 1/2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch pieces; 3 cups water; 1/2 cup finely chopped fresh cilantro

Lamb Kolumbu

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.

Recipe notes

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