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Curry, Green Masala (M)
Source: Recipe adapted from one by Noreen Daniel and is from the Bombay region; Appeared in "Newsday," 3-20-02
Serves 4 to 6

3 tbsp. peanut oil or other oil for Passover
1 pound lamb for stewing, cut in 1" cubes
2 large halved onions, sliced thinly
2 minced green chiles, medium-hot
1" piece fresh ginger, peeled and grated
4 cloves garlic, minced
3/4 tsp. ground turmeric
2 large tomatoes, cut in 1" pieces
2 peeled waxy potatoes (1 lb.), cut in 1" pieces and blanched
1/2 cup unsweetened coconut milk
1/2 cup chopped cilantro
1-1/2 tsp. salt

Coconut Rice:
2 cups basmati rice (see note below)
3 cups unsweetened coconut milk
2 to 2-1/2 cups water
1 tsp. salt
1/4 tsp. powdered cardamom
7 whole cloves
1 cinnamon stick
10 whole black peppercorns, or less to taste
White pepper and salt to taste

Make the Coconut Rice:
Rinse rice in cold water until water runs clear; drain.

In a large pot, bring coconut milk, 2 cups water and salt to a boil. Add washed rice and stir gently to remove any grains sticking to bottom. Add cardamom and a sachet of cloves, cinnamon stick and peppercorns. Reduce heat to medium-low and cover pot.

Simmer for 30 to 40 minutes, adding the remaining water, if needed, to keep rice moist. To serve, remove sachet and fluff rice with a fork. Add salt and white pepper to taste.

Make the Curry:
In a large pot, heat oil. Brown lamb for about 5 minutes, then remove. Add onions, chiles, ginger, garlic and turmeric; sauté for 5 minutes.

Return lamb to pot. Add tomatoes. Cover and lower heat to medium and cook for 20 minutes. Stir often to prevent sticking.

Add potatoes and coconut milk; cover and cook 10 minutes longer, stirring often.

Add cilantro and salt, mix well and cook 1 minute longer. Serve with coconut rice.

Poster's Notes:
This dish is served in India for Passover. Sephardic Jews are permitted to use rice on Passover.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A