Trim the excess fat and fell from the lamb and cut into 1½-inch cubes.
In a large skillet, heat the oil over high heat. Brown the lamb in the oil about 5-8 minutes, or until it is browned on all sides. Transfer to a Dutch oven. Cook the other half of the lamb and add to the Dutch oven.
Add the coriander, spice powder, jalapeno chiles, garlic, ginger root, soy sauce, broth, coconut milk, and water. Bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours, stirring occasionally, until the meat is very tender. if the sauce gets too thick, add a little hot water and stir well. (If you can handle or prefer a little more heat, add chile paste along with the other spices.)
Add the potatoes and lime juice and cook 30 minutes, or until the potatoes are fork tender. Serve over your favorite rice or noodles, adding the cilantro just prior to serving. Large shallow bowls (pasta bowls) work well.
Yield: 6 servings.
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© 1997 Ronald Florence Last modified: 31-Oct-2001 18:00:20 EST