LAMB CHETTINAD

Ingredients:

600g lamb (lean cubes)
20g chopped curry leaves
20g brown mustard seeds
6 whole dried red chillies
20g hot curry powder
15g ground cumin
20g ground coriander
10g turmeric
20g ground garam masala
Salt to taste
400g chopped red onions
1 inch ginger
6 cloves garlic
Water as required
200ml coconut milk
20g coconut powder
10g aniseed powder
100ml coconut oil/refined oil

Garnish:
3-4 fried curry leaves
2 fried whole red chillies
5/10ml coconut milk

600g lamb (lean cubes)
20g chopped curry leaves
20g brown mustard seeds
6 whole dried red chillies
20g hot curry powder
15g ground cumin
20g ground coriander
10g turmeric
20g ground garam masala
Salt to taste
400g chopped red onions
1 inch ginger
6 cloves garlic
Water as required
200ml coconut milk
20g coconut powder
10g aniseed powder
100ml coconut oil/refined oil

Garnish:
3-4 fried curry leaves
2 fried whole red chillies
5/10ml coconut milk

Method:

Grind the red chillies, curry powder, cumin, coriander, turmeric, garam masala and red onions together and add some water to make a paste. Keep aside.

Heat oil in a heavy bottomed pan. When the oil is very hot, add mustard seeds and let them crack. Add curry leaves and let them crack also. Add meat and stir for 10 minutes.

Add masala paste and stir thoroughly so that the masala is mixed well. Add water and let the meat boil. Turn down the heat and keep the curry on simmering until the meat is 90% cooked. Add coconut milk and keep the curry simmering until the meat is done. Add coconut powder to thicken the sauce.

Serve hot with steamed rice.