Recipe

Cut lamb into 1-1/2-inch/4 cm cubes and place in nonaluminum bowl. In blender, purée lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut, discarding liquid. Pry out coconut meat. Pare off brown outside layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes. Masala: Meanwhile, in dry skillet, toast each spice separately over medium heat until fragrant and darkened in colour. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside. In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until golden brown, about 7 minutes. Stir in lamb and increase heat to high; fry, stirring, until liquid is mostly evaporated and oil begins to separate, about 10 to 12 minutes. Add masala; reduce heat to medium and fry, stirring, until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups/500 mL water. Bring to simmer; reduce heat to medium-low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1-1/2 hours. Makes 8 to 10 servings.