MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Althoo Molee (Lamb With Almonds And Coconut)
 Categories: Indian, Lamb
      Yield: 1 Batch
 
      1 lb Lamb
      2    Lemons
      4 oz Ghee or cooking oil
      1 md Onion
      4 cl Garlic
           Fresh ginger (1")
      2 ts Poppy seeds
      2 ts Cumin seeds
      2 ts Fenugreek seeds
      4    Cloves
      4    Cardamoms
      1 ts Ground turmeric
      1 ts Chilli powder
      2 ts Black pepper
    1/2 c  Milk
  1 1/2 ts Salt
      1    Green chilli
    1/2    Fresh coconut
      4 oz Chopped almonds
 
  Preparation time: 15 minutes plus 3 hours marinating
  Cooking time: 1 hour 15 minutes
  
  Perhaps one of the most exotic southern Indian meat dishes, this is a
  combination of lamb braised in milk thickened with a coconut and
  almond mixture. It calls for fairly careful cooking so as not to
  cause the lamb to toughen through overcooking. Certainly it is a very
  different recipe from the average curry.
  
  Trim away any excess fat from the lamb and cut into 1" pieces.
  Squeeze the juice of one of the lemons over the lamb and leave to
  marinate for 2 to 3 hours.
  
  Put the poppy seeds, cumin seeds, and fenugreek seeds on a baking
  tray in a preheated hot oven, 200°C / 400°F / Gas mark 6, for
       20    minutes.
  
  Heat the ghee or cooking oil in a heavy saucepan, strain the lamb
  cubes from the marinade (put this to one side), and fry until sealed
  on all sides. Peel the onion and garlic and cut into thin slices.
  Peel and slice the ginger and fry together until soft. This must be
  done very slowly.
  
  Crushed the baked spices with a rolling pin and add to the saucepan
  with the cloves and cardamoms. Increase the heat so the spices fry
  quite fiercely. Sprinkle with turmeric, chilli powder, and black
  pepper and add the milk, salt, and the lamb pieces. Bring to the boil
  and simmer gently for 40 to 50 minutes.
  
  Meanwhile top and tail the green chilli, cut into 1/4" pieces and add
  to the saucepan. Remove the meat from the coconut and grate it. Mix
  together with the almonds.
  
  After the lamb has simmered for 30 minutes, add the grated coconut and
  almonds to the saucepan. By this stage much of the milk should have
  boiled away. Continue to turn the meat gently over the heat to mix in
  the coconut and almond mixture. Squeeze in the juice from the
  remaining lemon together with any marinade left over. Cook for a
  further 5 minutes and serve.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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