Rich lamb curry with roasted spices
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 2 | tablespoons | Coriander seeds |
| 2 | Red chillies, cut into pcs | |
| 2.5cm cinnamon stick | ||
| 3 | Cloves | |
| 50 | grams | Grated coconut |
| 450 | grams | Cubed lamb |
| ½ | teaspoon | Turmeric |
| Salt | ||
| 2 | Green chillies | |
| 15 | grams | Fresh ginger, grated |
| 1 | small | Onion, chopped |
| 225 | grams | Potatoes,peeled and diced |
| 225 | grams | Tomatoes,peeled and chopped |
| 900 | millilitres | Boiling water |
| 6 | Curry leaves | |
Directions
1.Heat half the oil in a pan and fry the coriander seeds, red chilli, cinnamon, cloves and coconut for about 5 mins. then transfer to a grinder or blender and reduce to a smooth paste.
2. Put the meat in a bowl with the turmeric, ½ tsp salt, green chilli, ginger and half the onion, add spice paste and mix well. Leave to marinate for 15 mins.
3.Heat the remaining oil in a large saucepan and fry the remaining onion until golden.
4.Add the marinated meat, the potato and tomato,pour on the boling water, cover and cook on a low heat for about 1 hour, until the meat is tender and the sauce is thick.
5. Add extra salt to taste and sprinkle on the curry leaves.
TNT'd by Imran C. Source: Hot & Spicy Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@...> on Apr 22, 1997