NARIELWALA GOSHT(LAMB WITH COCONUT )
This recipe is from the Malabar coastal region distinctive for use of coconuts, peppercorn and cashew nuts.

INGREDIENT
Lamb (pieces) - 500 gm.
Turmeric powder - 5 gm.
Chili powder - 5 gm.
Garam-masala - 5 gm.
Yogurt - 225 gm.
Cashewnuts (pieces) - 70 gm.
Ginger/garlic paste -30gm.
Ground mint leaves - 15gm.
Cloves - 8 nos
Pepper corns - 8 nos.
Coriander seeds - 3 gm.
Onion (slices) - 55 gm.
Grated coconut - 40 gm.
Tomatoes (chopped) - 330 gm.
Coriander leaves - 200 gm.(chopped)
Oil To cook
Salt To taste.

METHOD
Mix turmeric, chili powder, garam-masala powder, yogurt, cashewnuts, ginger/garlic paste, chopped mint leaves and salt. Marinate lamb in this mixture for 1 hr .Heat oil in a pan, add cloves, pepper corns and coriander seeds. Add onions and coconut and brown . Cool and grind to paste . Add chopped tomatoes and coriander leaves. Heat oil, add lamb and cook till brown . When oil separates, add onion paste and 2 tbspn .water to make gravy. Cook till done.
Serve hot with rice or puris.

Time taken -- 1 3/4 hrs.
Serves -- 6.