Coconut Lamb Curry Recipe

1/2 kg

2 tablespoons

1

3-4

3-4

2 cm stick

2

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1/2 teaspoon

1 teaspoon

4 tablespoons

2 cups

Ground to a paste

2 cups

1/2 cup

304

Garnish

1 tablespoon

1 tablespoon

2-3

Boneless lamb

Oil

Star anise

Cloves

Black peppercorns

Cinnamon

Medium onions, ground

Garlic paste

Ginger paste

Red chili powder

Coriander powder

Garam masala powder

Salt

Powdered cashew nuts

Coconut milk

Coriander leaves

Mint leaves

Green chilies

Chopped coriander leaves

Chopped mint leaves

Green chilies, slit

• Wash meat, pat dry and shred.

• Heat oil in a non-stick pan, add whole spices and fry for a minute till fragrant.

• Add onions and fry for 5 minutes.

• Stir in garlic and ginger, and fry till golden brown.

• Add meat, spice powders and salt, and fry for 8-9 minutes, stirring frequently.

• Blend in ground paste and nuts, and fry for a minute more.

• Stir in coconut milk and 1 cup water, and transfer to a deep pan.

• Cover and cook over low heat till meat is tender and gravy is thick.

• Garnish with coriander and mint leaves, and green chilies, and serve with white steamed rice.