Hot Lamb Curry

Author: Krishna Arora

• 2 Tbsp Oil
• 2½ tspn crushed Garlic
• 2½ tspn Chilli paste
• ½ tspn Turmeric powder
• 4 medium chopped Tomatoes
• 4 medium sliced Onions
• 1 tspn finely minced Ginger
• 1 tspn Coriander powder
• 1kg boneless Mutton or Lamb - cut into 1 inch cubes

Masala:

• 1½ Tbsp Coriander seeds
• 4 Cloves
• 3 Cinnamon sticks
• 2 blades Mace
• 2 tspn black Peppercorns
• 1 cup grated fresh Coconut

Garnish:
3 or 4 whole Chillies - fried in oil

• Prepare the spice mixture (masala) putting all the masalas in a pan and roasting over a low heat until the fragrance comes out. Grind to a powder.
• Add the coconut and grind again.
• Heat oil in another pan and sauté onions until golden brown.
• Add the ginger, garlic and chilli paste and cook until it gives a good fragrance, then add coriander and turmeric and sauté for another couple of minutes.
• Add the meat and sauté until it has browned all over.
• Add the masala paste and sauté for about 15 minutes, then add the tomatoes and salt.
• Add water and cook over low heat, stirring from time to time, until the meat is tender.
• Garnish with fried chillies and serve with rice.

NB: - If you want a milder curry, reduce the chillies.

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Updated: 17 April 2007

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