Name: Coconut-Smothered Lamb WITH SHOESTRING POTATOES
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Parsi
Ingredients: 2 tablespoons Ghee or canola oil (see recipe); 1.5 pounds boneless leg of lamb (fat trimmed off and discarded, cut into 1-inch cubes); 2 tablespoons Ginger Paste (see recipe); 1 tablespoon Garlic Paste (see recipe); 1.5 teaspoons coarse kosher or sea salt; 0.5 teaspoon ground turmeric; 6 black, green, or white cardamom pods; 2 cinnamon sticks (each 3 inches long); 2 fresh or dried bay leaves; 1 cup shredded fresh coconut (or ½ cup shredded dried unsweetened coconut, reconstituted); 0.5 cup raw cashew nuts; 3 fresh green Thai, cayenne, or serrano chiles (to taste, stems removed); 2 cups Matchstick-Thin Fried Potatoes (see recipe); 0.25 cup finely chopped fresh cilantro leaves and tender stems (for garnishing)

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Coconut-Smothered Lamb WITH SHOESTRING POTATOES — Formulation & Method | CuliNect