- 2 lbs (1 kg) boneless lamb, preferably from the leg, cut into 1½-inch (4 cm) pieces
- 2 tsp (10 mL) salt or to taste, divided
- 15 to 20 slices fresh coconut, very thinly sliced (about 1 inch/2.5 cm long)
- ¼ cup (50 mL) vegetable oil
- 1 cup (250 mL) finely sliced onion (about 1)
- 3 green chilies, preferably serranos, slivered
- 2 tsp (10 mL) minced peeled ginger root
- 2 tsp (10 mL) minced garlic
- 2 tsp(10 mL) Asian red chili paste (sambal olek)
- 2 tbsp (25 mL) coriander powder
- 18 to 20 fresh curry leaves (optional)
- 2 (500 mL) cups chopped tomatoes
- 1 tsp (5 mL) fennel seeds, powdered
- Place lamb in a pan with 1 ½ tsp (7 mL) of the salt and just enough water to cover. Bring to a boil over medium-highheat. Remove scum. Reduce heat to medium-low. Cover and cook, maintaining a gentle boil, until meat is tender and there is no water remaining, about 1 hour.
- Meanwhile, in a skillet over medium-low heat, toast coconut slices, turning to cook evenly, until golden, 3 to 4 minutes. Set aside.
- In a saucepan, heat oil over medium-high heat. Sautê onion until golden, 4 to 5 minutes.
- Stir in chilies, ginger and garlic. Stir-fry for 1 minute. Add red chili paste, coriander and curry leaves, if using. Stir-fry for 2 minutes.
- Add tomatoes and remaining salt. Mix well. Reduce heat to medium-low. Cover and cook until tomatoes are softened, 4 to 5 minutes. Mash with back of spoon.
- Stir in lamb, taking care not to break up pieces. Brown in masala for 5 to 8 minutes.
- Sprinkle with powdered fennel. Garnish with toasted coconut slices. Serve with an Indian bread.