Recipe

Bengal Lancers Shrimp Curry (jhinka Masala) Recipe

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Ingredients

Directions

Step #1 Recipe by: Joel.
Step #2 Ehrlich@salata.
Step #3 com (Joel Ehrlich) TO PREPARE COCONUT MILK: Remove the shell & the brown inner skin from the meat of a fully ripe coconut.
Step #4 Chop the meat (NOTE: you may substitute 1 c of packaged shredded coconut for the sliced coconut meat).
Step #5 mix the sliced coconut meat with one c of scalded whole milk.
Step #6 let this stand for 20 mins.
Step #7 Remove bones & fat from the lamb.
Step #8 Cut the meat into 1" cubes.
Step #9 Melt half the butter in a large, heavy pan.
Step #10 Add the onion.
Step #11 cook this until tender (about 5 mins).
Step #12 Use a slotted spoon to remove the onion.
Step #13 Set aside.
Step #14 Add the remaining butter to the pan.
Step #15 Brown the lamb cubes on all sides.
Step #16 Return the onion to the pan.
Step #17 Add the ginger, salt, sugar, curry powder, pepper, mint & milk.
Step #18 Mix well.
Step #19 Cover.
Step #20 Simmer over low heat/flame for 1 hr.
Step #21 Add the coconut milk & grated coconut.
Step #22 Cover.
Step #23 Cook for 5 mins.
Step #24 slowly stir in the the lime juice.
Step #25 Slowly mix in the cream.
Step #26 Cook over low heat/flame (DON'T LET IT BOIL !) until the lamb is tender (10-15 mins).
Step #27 Serve over hot, fluffy rice.
Step #28 Yields 4 Servings.
Enjoy the BENGAL LANCERS SHRIMP CURRY (JHINKA MASALA) recipe

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