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LOCATION: Recipes >> Indian >> Lamb Curry 02

Print this Recipe    Lamb Curry 02

South Indian Lamb Curry

for the dry spice mixture:
1 tbs. coriander seeds
1 ts. black peppercorns
1 tbs. fennel seeds
5 dried hot chillies (the small ones)

for the spice paste:
2 tbs. vegetable oil
2 medium onions, peeled and chopped
6 garlic cloves, peeled and chopped
1/2 inch piece of fresh ginger, peeled and chopped
4-5 fresh green chillies (small indian ones - or one and a half jalapeno),
coarsely chopped
1 cup freshly grated coconut (or 2/3 cup dessicated coconut left for
one hour barely covered in varm water)

You also need:
4 tbs. vegetable oil
1 inch cinnamon stick
1 large onion, sliced into very fine half-rings
2 lb. boned lamb from the shoulder, cut into 1 inch cubes
2 large tomatoes, chopped
1 1/2 ts. salt

Set a small, cast-iron frying pan over medium heat. When hot, put
in all the ingredients for the dry -spice mixture. Stir and fry
for 2-3 minutes or until they turn a few shades darker and smell
roasted. Cool a bit and then grind in a clean coffee grinder.

Heat the 2 tablespoons oil for the spice paste in a large, preferably
non-stick, frying-pan over medium-high heat. When hot, put in the
onions, garlic, ginger and green chillies. Stir and fry until the
onions brown a bit. Put in the coconut. Continue to stir and fry
until the coconut browns as well. Empty the contents of the pan
into the container of a food processor. Add 1/2 cup water and
blend to a paste. Set aside.

Heat the 4 Tbs. oil in a large, preferably non-stick pan over
medium-high heat. When hot, put in the cinnamon. Stir once and
put in the large onion cut into half-rings. Stir and fry until
the onion is browned. Add the meat. Stir and fry for 10 minutes.
Add the tomatoes, the dry spice mixture, the spice paste and the
salt. Stir and cook for five minutes. Add 2 cups water and bring
to the boil. Cover, turn the heat down to low and simmer gently
for 60-70 minutes or until the lamb is tender. Uncover and boil
away most of the liquid over high heat. The sauce should cling to
the meat.

serve with plain or seasoned rice.

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