Ingredients
| 4 Tbsp | Oil |
| 2 | Dried chillies |
| 3 | Cardamom pods, green |
| 3 | Cloves |
| 2 | Cinnamon sticks |
| 1 tsp | Cumin seeds |
| 1 tsp | Fennel seeds |
| 10 | Black peppercorns |
| 2 | Bay leaves |
| 25 | Curry leaves, plus extra fried to garnish |
| 250 g | Onions, sliced |
| 8 | Garlic cloves, crushed |
| 2 ½ cups | Fresh ginger, sliced |
| 1 kg | Boned lamb shoulder, cut into 2.5 cm cubes (Main) |
| 1 Tbsp | Ground coriander |
| ½ tsp | Turmeric |
| ¾ tsp | Chilli powder |
| 1 to taste | Salt |
| 25 g | Desiccated coconut, plus extra fried to garnish |
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Directions
- Heat the oil in a wok or large heavy-based pan and when hot, add whole spices and curry leaves. When they begin to crackle add onions and cook until golden brown. Add garlic and ginger and cook, stirring for another two minutes.
- Add diced lamb and cook over a high heat until the lamb colours, about 5-10 minutes. Add ground spices and cook, stirring, for about 10 minutes. Cover and cook over a low heat for a further 10-15 minutes.
- Season and stir in coconut. Serve garnished with more coconut and fried curry leaves.
