Traditionally in India, sheep or goat meat is often the only meat available. As goat can be tough when cooked this way we have used lamb. It is cooked slowly so the sauces are absorbed and the curry matures to a full flavor. Other meat can also be used.
Ingredients: (Serves 6)
- 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes
- 1½ teaspoons ground turmeric
- 2 tablespoons cilantro (coriander) seeds
- 2 teaspoons cumin seeds
- 10 dried chilies
- 12 curry leaves
- 10 garlic cloves, roughly chopped
- 5 cm (2 inch) piece of ginger, roughly chopped
- 1 teaspoon fennel seeds
- 1 tablespoon tamarind purée
- 4 tablespoons oil or ghee
- 3 large onions, sliced
- 625 ml (20 fl oz/2½ cups) coconut milk
- 8 cm (3 inch) cinnamon stick
- 6 cardamom pods
- Extra curry leaves, for garnish
Method:
Rub the cubed lamb with the ground turmeric. Place a small frying pan over low heat and dry-roast the cilantro seeds until aromatic. Remove and dry-roast the cumin seeds, then repeat with the chilies. Grind them all to a powder in a pestle and mortar or spice grinder. Add six curry leaves, the garlic and ginger and grind to a paste.
Dry-roast the fennel seeds in the pan until they brown and start to pop. Dissolve the tamarind in 125 ml (4 fl oz/½ cup) hot water.
Heat the oil or ghee in a karhai or casserole over low heat and fry the onion for 5-10 minutes until soft. Add the chili paste and cook for a few minutes or until aromatic. Add the meat and toss well to mix with the paste. Add 500 ml (16 fl oz/2 cups) coconut milk and 60 ml (2 fl oz/¼ cup) water. Bring to the boil and simmer over medium heat for 10 minutes, or until liquid has reduced.
When the liquid has reduced, add the remaining coconut milk, the cinnamon stick, cardamom pods and whole fennel seeds. Season with salt and pepper. Cover and cook, partially covered over medium heat, for 1 hour or until the meat is tender, stirring occasionally. When meat is tender, add tamarind and check the seasoning. Stir until the oil separates out from the meat, then spoon or blot it off before removing the pan from the heat.
Stir well and add the remaining six curry leaves. Garnish with more curry leaves.
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