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Thursday, December 13, 2012,12:17 AM by
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SPICY LAMB, TOMATO AND COCONUT CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Pound the whole spices to a fine powder.
  • Place the lamb, chopped onions, tomatoes, ginger, garlic, chillies, spices and salt in a large saucepan.
  • Add 3 cup of water, bring to a boil, then cover and cook gently for an hour or until the lamb is cooked and tender.
  • Melt the ghee in a small saucepan and fry the remaining onion until well browned.
  • Cook off any excess moisture in the pan over a high flame, stirring often, until the sauce has mostly been absorbed by the lamb.
  • Add the browned onion and ghee. Pour in the coconut milk and lemon juice, bring to a boil and simmer for 5 minutes till the sauce turns thick and creamy.
  • Adjust the seasoning, adding lemon juice or coconut milk, then serve.

INGREDIENTS

  • 750 grams bone-in lamb leg or shoulder, cubed
  • 4 small onions, finely chopped
  • 3 tomatoes, chopped
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 10 - 12 black peppercorns
  • 5 cm cinnamon stick
  • 4 cloves
  • 1 tablespoon ginger, peeled weight, grated into a paste
  • 9 fat garlic cloves, grated into a paste
  • 6 green chillies, whole but pierced
  • Salt, to taste
  • 2 tablespoon ghee, or vegetable oil and butter
  • 250 ml coconut milk
  • Lemon juice, to taste

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