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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 lmon 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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