This is an easy, very flavorful lamb stew.

It is an eastern lamb recipe, with coconut, chilli peppers, ginger, curry leaves and cinnamon.

Prep time: 10 minutes

Cook time: 60 minutes

Ingredients:
2 cups canned moist coconut (or see below to use coconut milk)
2 cups hot water
2 pounds lamb, cut in 1 inch cubes
2 - 3 green chili peppers
1 inch ginger, cut in thin strips
2 large onions, diced
2 inch piece of cinnamon stick
6 cloves
2 cardamom pods
6 - 7 curry leaves
1 1/2 teaspoons salt
2 tablespoons clarified butter
1 small onion, finely chopped
1/2 teaspoon black pepper
1 tablespoon flour

Directions:
Blend together the coconut and water until smooth.

In a large saucepan, put the lamb, chilli peppers, ginger, onions, cinnamon, cloves, cardamom, curry leaves, salt and about 2 cups of the coconut and water mixture. Bring to a boil. Cover, lower heat, and simmer for 45 minutes. Add the remaining coconut water mixture and cook another 10 minutes. Remove from the heat.

In a small pan, heat the clarified butter and fry the onion until lightly browned. Add the pepper and the flour and cook for a few minutes, stirring constantly. Add a little of the meat juices and mix until smooth. Add this to the stew and bring to the boil, stirring constantly. Cook for about 1 minute more.

Serve hot with rice.

Serves 6.

• If you can't find canned coconut, instead of the canned coconut and water mixture, you can use canned coconut milk and add grated coconut to it. I would use 2 to 3 cans of coconut milk and 1 cup of grated coconut.