|
Ingredients
|
Quantity
|
|
For
the marinade:
|
|
|
Milk yoghurt
|
2/3 cup
|
|
Turmeric powder
|
1 tsp
|
|
Cayenne powder
|
1 tsp
|
|
Garam masala powder
|
1 tsp
|
|
Minced ginger
|
2 tsp
|
|
Minced garlic
|
2 tsp
|
|
Salt
|
|
|
For the
curry:
|
|
|
Lean lamb – trimmed and cubed
|
1 ¼ pounds
|
|
Corn oil
|
2/3 cup
|
|
½” cassia stick
|
1 piece
|
|
Black pepper corns – crushed
|
10
|
|
Cloves
|
6
|
|
Aniseeds
|
1
|
|
Onions – canned, chopped finely
|
2
|
|
Coconut – grated if fresh or flaked
|
3 2/3 cups (10 z)
|
|
Tomato – chopped
|
1 medium
|
Mix the marinade ingredients and add the lamb. Stir well and
reserve for 30 minutes.
Heat 2 tablespoons of the oil in a heavy pan and add the whole
spices. Saute for a minute and add the onion.
Saute until pale and golden and
add the coconut. Saute well until brown. Add the tomato, stir and take off the
heat.
Cool this mixture and grind to a coarse paste in a food processor.
Heat the remaining oil in another heavy pan. Remove the lamb from
the marinade and saute until brown. Add the marinade and a little water, cover
and cook until nearly done.
Add the ground paste and simmer for 5 minutes. Check the salt and
remove from the heat.
Serve very hot with plain boiled rice or rotis.
