Ingredients (nutrition)
- 1 3/4 pt water
- 2 1/2 teaspoons ground turmeric
- 1 lb 2 oz lamb, cut into bite size chunks
- 4 fl oz sunflower oil
- 1 1/2 finely sliced onions
- 3 mashed garlic cloves
- 1 green chili
- 1/2 teaspoon ground coriander
- 12 curry leaves
- 1 finely chopped fresh root ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garam masala
- 4 oz desiccated coconut
- salt to taste
Preparation (instructions)
- In a large saucepan, add water, 3/4 teaspoon of turmeric and 1/2 teaspoon salt.
- Bring to boil and add lamb.
- Simmer for 15-20 minutes until lamb is well cooked.
- Transfer lamb to a plate and set aside.
- Heat oil in a frying pan and sweat onions until golden and caramelized.
- Stir in garlic, chilli, coriander and remaining turmeric.
- Add curry leaves and ginger and cook for about 1 1/2 minutes.
- Drain any excess water from the lamb and add lamb into frying pan.
- Add ground black pepper and garam masala.
- Stir fry until liquid mixture evaporates.
- Stir in coconut and add salt to taste.
- Give a quick stir and serve hot with basmati rice.
Servings: 4
Main Courses meats recipes: Beef, Veal, Pork, and other games
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