Serves: Makes 4 servings
- 2 teaspoons peeled, finely chopped fresh ginger
- 2 cloves garlic
- 1 teaspoon coarse salt
- 1½ pounds boneless lamb sirloin, excess fat trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil or other flavorless oil
- 1 cup chopped yellow onion
- 1 tablespoon curry powder
- ½ cup water
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 1 pound sweet potatoes, peeled and cut into 1-inch chunks
- 8 ounces green beans, trimmed and cut into 1-inch lengths
- Freshly ground black pepper
- 3 tablespoons unsweetened grated dried coconut
Procedures:The primary seasoning in this fragrant lamb stew is curry powder. Most Indian cooks blend their own spices for seasoning, but you can use a favorite commercial blend. The lamb sirloin is tender and quick cooking. In just over a half hour, this succulent, savory stew is ready to eat. Prepare a pot of fragrant basmati rice to serve with it.
- Combine the ginger, garlic, and salt in a mortar and crush to a paste with a pestle. Or, grate the garlic and ginger with a rasp grater, transfer to a saucer, and use the back of a fork to mash with the salt until blended.
- In a large bowl, combine the lamb and the ginger paste and toss to coat evenly, rubbing the paste into the meat. Cover, and refrigerate for 30 minutes.
- Add 2 tablespoons of the canola oil to a karahi, a large skillet, or a wok and heat over medium heat. When the oil is hot, add half of the meat, spreading it out in a single layer, and fry, turning once with tongs, for about 2 minutes per side, or until lightly browned. Adjust the heat to keep the ginger and garlic from burning and sticking to the bottom of the pan. Using the tongs, transfer the lamb to a plate. Repeat with the remaining lamb.
- Add the remaining 1 tablespoon of oil to the pan over medium heat. Add the onion and cook, stirring, for 5 minutes, or until golden. Decrease the heat to low, stir in the curry powder, and cook, stirring, for 2 minutes. Add the water and tomato paste, increase the heat to high, and heat, stirring, until the mixture reaches a boil. Add the coconut milk and the lamb and any juices that have accumulated on the plate. Stir to blend.
- Decrease the heat to low, cover, and cook at a gentle simmer for 20 minutes. Add the sweet potatoes and green beans, and taste and adjust the seasoning with salt and a grinding of pepper. Cover and cook for 15 minutes, or until all the vegetables are tender.
- Meanwhile, spread the coconut in a tawa or small skillet, place over medium-low heat, heat and, stirring frequently, heat for about 3 minutes, or until golden. Remove from the heat and pour onto a plate to cool.
- Spoon the stew into a warmed serving bowl and sprinkle the coconut over the top. Serve hot.