How to make Narial Ka Gosht -
Spicy chicken cooked in coconut gravy
This recipe is from the book Kadai Cooking.
Main Ingredients : Leg of lamb (मटन की टंगड़ी), Fresh Tender Coconut
Cuisine : Kerala
Course : Main Course Mutton
For more recipes related to Narial Ka Gosht checkout Roast Leg of Lamb-SK Khazana. You can also find more Main Course Mutton recipes like Keema Korma Malwani Mutton Masaledar Mutton SAOJI MUTTON-SK Khazana
Narial Ka Gosht Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Narial Ka Gosht Recipe
Leg of lamb cut into ¾ inch pieces 1 kilogram
Fresh Tender Coconut grated 1 3/4 cups
Oil 3/4 cup
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch piece
Bay leaf 1
Mace 1 blade
Garlic paste 3/4 teaspoon
Onion sliced 8 medium
Ginger chopped 2 inch piece
Green chilli seeded and chopped 6
Red chilli powder 2 teaspoons
Curry leaves deep fried 16-20
Tomato chopped 6 medium
Salt to taste
Fennel seed (saunf) powder 1 teaspoon
Dried red chillies cut into thin strips 4
Method
Step 1
Heat the oil in a kadai; add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace. Sauté over medium heat till fragrant.
Step 2
Add the garlic paste and sauté for a few seconds. Add the onions and sauté until light brown. Add the ginger and green chillies and continue to sauté until the onions turn golden brown. Add the chilli powder, one cup of grated coconut and the curry leaves. Sauté for one minute and add the tomatoes and salt.
Step 3
Cook, stirring continuously, till the oil separates. Add the lamb and sauté for five minutes. Add three and a half cups of water and bring to a boil. Lower heat, cover and simmer until the lamb is tender and the liquid has evaporated. Adjust seasoning. Sprinkle fennel powder and stir. Transfer to a bowl and garnish with red chilli strips and remaining grated fresh coconut.
Nutrition Info
Calories : 4656 Kcal
Carbohydrates : 144.2 gm
Protein : 209.4 gm
Fat : 359.9 gm
Other : Vitamin B12- 26mcg
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