Lamb & Coconut Curry.
2 Lbs of Diced braising Lamb.
4 Green Cardamom pods.
2 Bay leaves.
1 Onion sliced.
Half of an onion finely chopped.
2 Teaspoons of Curry Powder.
2 Teaspoons of Chilli Powder.
4 Finely Chopped Green Finger Chillies.
4 Teaspoons of Garlic Purée.
1 Whole Clove Garlic.
2 Teaspoons of Ginger Purée.
5 Tablespoons of Vegetable Oil.
4 Tablespoons of finely chopped coriander leaves.
1 Tablespoon of whole coriander leaves.
1 teaspoon of Garam Massalla.
1 grated coconut.
Coat the lamb in some seasoned flower and cook until brown on all sides.
Add the lamb, sliced onion, cardamoms, bay leaves and garlic into a casserole dish, cover with water and bake at 200°C for 2 hours.
Create a paste using the curry powder and chilli powder with some water.
Add a little vegetable oil to a pan and fry the onion until translucent.
Add the garlic, ginger and chillies and stir fry on a medium heat for a five minutes.
Add the paste prepared earlier and fry for a further 30 secs.
Add the cooked lamb and coconut along with half a cup of pineapple juice.
Simmer for five minutes, stirring constantly.
Finely chopped the coriander leaves and add to the dish.
Cook for another minute.
Serve, and sprinkle with coriander leaves to taste. Lamb & Coconut Curry.