Lamb in a fennel-flavoured coconut sauce from Madhur Jaffrey's Flavours of India: Over 130 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu by Madhur Jaffrey

  • bay leaves
  • ground cayenne pepper
  • coriander leaves
  • cinnamon sticks
  • coconut
  • ground coriander
  • curry leaves
  • fennel seeds
  • garlic
  • fresh ginger
  • lamb shoulder
  • onions
  • paprika
  • tomatoes
  • turmeric
  • poppyseeds
  • cardamom pods
  • EYB Comments

    Can substitute unsweetened desiccated coconut for fresh coconut.

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

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

  • Eat Your Books

    Can substitute unsweetened desiccated coconut for fresh coconut.

  • Tommelise on October 27, 2013

    This curry was absolutely wonderful, it was hot, but you could still taste all the spices. I love lamb curry and am always looking for new ones and this was surprisingly good and quite different from other lamb currys I have tried from Madhur Jaffreys books ( and my other indian cookbooks) I only changed on thing. I omitted the poppy seeds since I am allergic to them.

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