This lamb dish comes from Kerala, on the southernmost tip of India. The spices will make it very hot but wonderfully aromatic.
4 tbsp oil
2 dried red chilies
3 cloves
3 green cardamom pods
2 cinnamon sticks
1 tsp cumin seeds
1 tsp fennel seeds
8-10 black peppercorns
2 bay leaves
25 curry leaves
9 oz. onions sliced
6-8 cloves garlic, crushed
1" fresh ginger, sliced
2 lb. boned shoulder of lamb, cut into 1-1/2" cubes
1 tbsp ground coriander
1/2 tsp ground turmeric
3/4 tsp red chili powder
Salt to taste
1 oz. shredded coconut for garnish
Step 1: Heat the oil in a karhai, wok or large, heavy bottomed pan and, when hot, add all the whole spices and curry leaves.
Step 2: When they begin to crackle add the sliced onions and cook until golden brown in colour.
Step 3: Add the lamb, garlic and ginger and cook, stirring frequently, for about 10 minutes. Cover and cook over a low heat for a further 10-15 minutes.
Step 4: Season and stir in the shredded coconut. Serve garnished with more coconut and fried curry leaves.
Serve this dish with plain rice, a cooling yogurt relish and Indian Flatbread.
Makes 4 to 6 servings
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