The following recipe uses lamb and coconut, two popular food items in India and also easily available in the United States. The shank bone from the lamb can be used on the seder plate. Because the Bene Israel follow the Sephardic tradition of eating rice during Passover, this dish is usually served with rice.
Ingredients
Servings 4
- 1 ½ lbs lamb including shank bone
- 1 tablespoon oil
- 1 medium onion minced
- 2 ½ tablespoons finely shredded coconut
- 2 large tomatoes pureed
- 1 teaspoon garam masala available in any Indian food store
- 1 teaspoon ginger powder
- ½ teaspoon salt or according to taste
- ¾ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 2 tablespoons masala
- 1 cup water
Nutritional Facts
Nutrition Facts
Lamb with Coconut
Amount per Serving
Calories
560
% Daily Value*
Fat
45
g
69
%
Saturated Fat
19
g
119
%
Trans Fat
0.01
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
19
g
Cholesterol
124
mg
41
%
Sodium
405
mg
18
%
Potassium
601
mg
17
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
30
g
60
%
Vitamin A
710
IU
14
%
Vitamin C
11
mg
13
%
Calcium
45
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Clean lamb and take off as much fat as possible.
- Cut the meat into 1-inch cubes. In a pressure cooker, sauté onion in oil until golden.
- In a separate skillet lightly toast coconut for about one minute until light brown. (Careful it doesn’t burn.)
- Add the coconut to the onion. Stir the tomatoes into the onion mixture.
- Add the garam masala, ginger, salt, turmeric, paprika, chili powder and masala.
- Stir in the lamb and let simmer for five minutes over a low flame lightly covered.
- Add water, increase heat, mix ingredients again and seal the pressure cooker.
- Cook on high heat until the pressure cooker begins to whistle.
- Lower heat and cook for an additional 25 minutes.
This recipe (and many other recipes) calls for masala. In Bene Israel cooking, this refers to a green paste made from fresh cilantro, hot peppers, garlic and salt.
Hi B.Loftus, see instructions number 5 lists both...
Also, see Nutritional Facts for what Masala is:
This recipe (and many other recipes) calls for masala. In Bene Israel cooking, this refers to a green paste made from fresh cilantro, hot peppers, garlic and salt.
Garam masala is listed twice in the ingredients list. The first is 2 teaspoons and the second is 2 tablespoons. The instructions add it only once, but I have no idea which measurement is correct, or if they are both correct and added at different times.