Instructions: In a blender container place onion, garlic, coriander seeds, chili peppers, ginger and lemon rind. Blend until a paste is formed.

Heat oil in skillet, add paste and cook until oil blends into paste. Add meat and brown well.

Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).

Stir in coconut milk to meat mixture, bring to a boil being careful not to boil over. When foaming ceases, turn to simmer. Cook until mixture has been reduced to half its volume.

Add salt to taste.

Serve over hot rice, and raisin chutney or coconut chutney.

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