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Ingredients:
2 kg (4 lb) lean boneless meat,
1 cup grated coconut,
½ cup finely chopped onion,
1½ tablespoons ground ginger,
1 tablespoon ground garlic,
¾ teaspoon ground cinnamon,
½ tablespoon ground green chilli,
¼ cup finely chopped coriander leaves,
Salt to taste.
Cooking Directions:
1. Cut the meat into 5 cm (2”) cubes. Grind the coconut to make paste. Combine all ingredients except the oil. Mix well and marinate for one hour.
2. Heat the oil in a saucepan. Add the meat, stir, cover and bring to a boil. Simmer over a low heat until meat is tender. If meat is not tender add water as necessary and cook further as required.
3. Keep over a very low heat for about an hour or till oil separates.
Serve hot with luchi, parata or pullao. Yields 10 – 12 servings.
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