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SUBMITTED BY: Nancy Josland Dalsin

Kudampuli Maas (Smoky Lamb With Vinegar and Coconut Milk) 

This lamb swims in a good amount of sauce, so do make sure you serve some white rice to mop it up. We had the Paneer and rice with it. 

1/4 cup malt or cider vinegar

1 tablespoon coriander seeds, ground

1 teaspoon cumin seeds, ground

1 teaspoon cayenne pepper

1 teaspoon coarse kosher or sea salt

1/2 teaspoon ground turmeric

1 1/4 opounds boneless leg of lamb, fat trimmed off and discarded, cut into 1 inch cubes

1 whole smoked kudampuli

2 tablespoons canola oil

4 medium size cloves garlic finely chopped

2 lengthwise slices fresh ginger each 2 inches long, 1 inch wide and 1/8 inch thick), finely chopped

1- 13.5 ounces unsweetened coconut milk

2 fresh green Thai, cayenne or serrano chiles stems removed, cut in half lengthwise (do not remove seeds)

2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing 

Mix the vinegar, coriander, cumin, cayenne, salt, and turmeric together in a medium size bowl. Add the lamb and stir to coat the pieces with the marinade. Refrigerate, covered, for at least 1 hour or as long as overnight to allow the spices to penetrate the meat and the vinegar to tenderize it. 

Bring 1/2 cup water to a vigorous boil in the microwave or small saucepan over medium high heat. Put the kudampuli in it and set it aside until the black brown pulp has seeped into the water, about 15 minutes. Set the kudampuli water aside. 

Heat the oil in a large skillet over medium high heat. Add the garlic and ginger, and stir fry until light brown, about 1 minute. Add the lamb, marinade and all. Cook, uncovered, stirring occasionally, until the paste is absor bed and the meat has seared, 10 to 15 minutes. 

Pour in the coconut milk and scrape the skillet to deglaze it, releasing any browned bits of meat and spice. Stir in the kudampuli water and the fresh chiles. Bring the curry to a boil. Then reduce the heat to medium low, cover the skillet, and simmer stirring occasionally until the lamb is fork tender, 20 to 25 minutes. If you want a thicker sauce, remove the cover, raise the heat to medium and simmer, stirring occasionally for about 5 minutes.

Sprinkle with the cilantro, and serve. 

Tip: If kudampuli is unavailable, use 1/2 teaspoon easier to find tamarind paste or concentrate, dissolved in 1/2 cup water. For that distinct smoky flavor stirring in a drop or two of bottled natural smoke flavor will do the trick.



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