Coconut-smothered lamb with shoestring potatoes (Nariyal saliya gosht) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 195) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag); Perfumed basmati rice with black cardamom pods (Kala elaichi pulao)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 26, 2019

    This was delicious and even better the next day - the lamb seemed even more tender after sitting overnight in the sauce. My husband isn't usually a fan of coconut-heavy dishes, but he also thought this was delicious. I cooked the dish longer than specified in the recipe to further soften the lamb, adding additional water as needed to keep the sauce from getting too thick. Recipe specified 1.5 tsp kosher salt or table salt - I used table salt and found it to be too salty - 1 tsp would probably be better. Served with rice instead of shoestring potatoes.

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