KEY POINTS:
Serves 4-6
4 tbsp oil
2 dried chillies
3 cloves
3 green cardamom pods
2 cinnamon sticks
1 tsp cumin seeds
1 tsp fennel seeds
8-10 black peppercorns
2 bay leaves
25 curry leaves
250g onions, sliced
6-8 cloves of garlic, crushed
2.5cm piece of root ginger, sliced
1kg boned shoulder of lamb, cut into 2.5cm cubes
1 tbsp ground coriander
1/2 tsp ground turmeric
3/4 tsp red chilli powder
Salt, to taste
25g desiccated coconut
Fried curry leaves, desiccated coconut to garnish H
1. 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.
2. 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.
3. Season and stir in coconut. Serve garnished with more coconut and fried curry leaves.
- Detours, HoS