Mangalorean Fattah Kaware'e

Ingredients

In this Mangalorean adaptation of Fattah Kaware'e, we incorporate the vibrant flavors of Mangalorean cuisine. The original Lebanese dish is traditionally made with yogurt-based sauce, but we replace it with a coconut-based sauce to infuse the dish with the tropical flavors of Mangalore. Additionally, we marinate the lamb in a blend of Mangalorean spices, adding a unique twist to the dish. We alse have the original recipe for Fattah kaware'e, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 4 pita bread, cut into triangles 4 pita bread, cut into triangles
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, minced garlic, grated ginger, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the marinated lamb to the pan and cook until it is browned on all sides.
4. 4.
   Pour in the coconut milk and simmer for 30-40 minutes, or until the lamb is tender and the sauce has thickened.
5. 5.
   In a separate pan, toast the pita bread triangles until they are crispy and golden brown.
6. 6.
   To serve, place a layer of toasted pita bread on a serving platter. Top it with the cooked lamb and generously pour the coconut sauce over it.
7. 7.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy sauce.
• Lamb — Choose tender cuts of lamb for the best results. You can also substitute with chicken or beef if desired.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the marinade.
• If you prefer a thicker sauce, simmer it for a few more minutes until it reaches your desired consistency.
• Serve the Fattah Kaware'e with a side of tangy mango chutney for a burst of flavor.

Serving advice

Serve the Mangalorean Fattah Kaware'e hot as a main course. Accompany it with a side of steamed rice or naan bread to complete the meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of toasted coconut flakes and a drizzle of coconut cream. Serve it on a decorative platter for an elegant touch.