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Lamb Curry




Source of Recipe


Unknown


List of Ingredients




1 lb. Boneless lamb
2 cups Coconut Milk
2 tablespoons Oil
3-4 cloves Garlic
2 Medium Onions, ground
3-4 Black Peppercorns
1 Star Anise
2 cm Cinnamon sticks
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 teaspoon Coriander Powder
1 teaspoon Red Chili Powder
½ teaspoon Garam Masala Powder
2 cups Coriander Leaves, ground to a paste
½ cup Mint Leaves, ground to a paste
Green Chilies, ground to a paste
4 tablespoons Cashew Nuts, powdered
1 teaspoon Salt



Recipe





Wash lamb meat, pat dry and shred.

Heat the oil using a non stick pan. Fry the whole spices for a minute until they become fragrant.

Add the onions and fry for around 5 minutes.

Stir in ginger and garlic. Fry until they become golden brown.

Add the meat, salt and the spice powders. Fry the mixture for 8-9 minutes while stirring frequently.

Add in the ground paste and the nuts. Fry for an additional minute.

Stir in 1 cup water and the coconut milk before transferring the mixture to a deeper pan.

Cover the pan and cook over low heat until the gravy gets thick and the meat becomes tender.

Serve your Lamb Curry with Coconut recipe with garnish of coriander, mint leaves, and green chilies.
Tips

You can serve this dish with white steamed rice or Naan bread. Coconut milk – if stored in a can – might be solid. There is nothing bad about it. Just apply some heat and it will melt again.