Lamb in a fennel-flavoured coconut sauce (Eraichi Kolumbu, from the home of A. C. Muthiah) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 186) by Madhur Jaffrey

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Notes about this recipe

  • Eat Your Books

    Can substitute unsweetened desiccated coconut for fresh coconut (see recipe notes). See recipe notes for variation. Serve with plain rice and any Indian vegetable dish, yoghurt relish, and optionally poppadoms and pickles.

  • 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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