|Description||Heres a recipe for traditional South Indian Lamb Curry from the region of Tamil Nadu.|
|Source||Madhur Jaffreys Flavours of India.|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
|Ingredients||for the dry spice mixture:
1 tbs. coriander seeds
1 ts. black peppercorns
1 tbs. fennel seeds
5 dried hot chillies (the small ones)
for the spice paste:
2 tbs. vegetable oil
2 medium onions, peeled and chopped
6 garlic cloves, peeled and chopped
1/2 inch piece of fresh ginger, peeled and chopped
4-5 fresh green chillies (small indian ones - or one and a half jalapeno),
1 cup freshly grated coconut (or 2/3 cup dessicated coconut left for
one hour barely covered in varm water)
You also need:
4 tbs. vegetable oil
1 inch cinnamon stick
1 large onion, sliced into very fine half-rings
2 lb. boned lamb from the shoulder, cut into 1 inch cubes
2 large tomatoes, chopped
1 1/2 ts. Salt
|Instructions||Set a small, cast-iron frying pan over medium heat. When hot, put in all the ingredients for the dry -spice mixture. Stir and fry for 2-3 minutes or until they turn a few shades darker and smell roasted. Cool a bit and then grind in a clean coffee grinder.
Heat the 2 tablespoons oil for the spice paste in a large, preferably non-stick, frying-pan over medium-high heat. When hot, put in the onions, garlic, ginger and green chillies. Stir and fry until the onions brown a bit. Put in the coconut. Continue to stir and fry until the coconut browns
as well. Empty the contents of the pan into the container of a food processor. Add 1/2 cup water and blend to a paste. Set aside.
Heat the 4 Tbs. oil in a large, preferably non-stick pan over medium-high heat. When hot, put in the cinnamon. Stir once and put in the large onion cut into half-rings. Stir and fry until the onion is browned. Add the meat. Stir and fry for 10 minutes. Add the tomatoes, the dry spice mixture, the spice paste and the salt. Stir and cook for five minutes.
Add 2 cups water and bring to the boil. Cover, turn the heat down to low and simmer gently for 60-70 minutes or until the lamb is tender. Uncover and boil away most of the liquid over high heat. The sauce should cling to the meat.
serve with plain or seasoned rice.
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