Nariyal Gosht

Sayan Majumder
Sayan Majumder|
Last updated on Jan 10th
This is a rare combination of lamb with coconut and fennel seed.
  • Prep Time10Minutes
  • Cooking Time25Minutes
  • Serves5people

Recipe Ingredients

  • 500 gms Lamb
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1/2 Tomato, sliced
  • Salt to taste
  • 1 tsp roasted fennel seed powder
  • 2 tbsp Ginger garlic paste
  • 3 tbsp ghee
  • 1 bay leaf
  • 1/2 inch Cinnamon stick
  • 4 cloves
  • 2 tbsp Grated coconut
  • 5-6 Curry Leaves
  • 1/2 cup boiled onion
  • 2 large onion chopped
  • 1 black cardamom
  • 3 Green Cardamom
  • 1 Dry red chilli
  • 2 Green chilli, chopped

Recipe Preparation

  1. Boil the lam with green and black cardamom, cloves, cinnamon stick, roasted fennel powder and salt. Keep the stock aside.
  2. Heat a pan, add ghee or clarified butter, cloves, cinnamon stick, green cardamom, 1 dry red chilli, 1 bay leaf and saute for a few minutes.
  3. Add boiled onion paste, chopped onion and saute for a few minutes.Add the kashmiri red chilli, turmeric powder, ginger garlic paste and keep sauteing for another 10 minutes.
  4. Add in the lamb stock, green chillies, tomatoes, curry leaves and grated coconut.
  5. Add in the lamb and toss to nicely coat the lamb. Add a pinch of roasted fennel seed powder.
  6. Serve hot.
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