Ingredients:

• 2 Lbs Diced braising Lamb
• 4 Green Cardamom pods
• 2 Bay leaves
• 1 Onion sliced
• Water
• Half of an onion finely chopped
• 2 Teaspoon Curry Powder
• 2 Teaspoons Chilli Powder
• 4 Finely Chopped Cayenne Chilliies
• 4 Cloves Crushed Garlic
• 1 Whole Clove Garlic
• 2 inches Root Ginger grated
• 5 Tablespoons Vegetable Oil
• 4 Tablespoons finely chopped coriander leaves
• 1 Tablespoon whole coriander leaves
• 1 teaspoon Garam Massalla
• 1 grated coconut
• Pineapple juice

Cooking method for Coconut Lamb Curry

Serves 4

• Buy a complete set of curry spices - click here

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked Meat pieces. Add the coconut and half a cup of pineapple juice and simmer for 5 minutes or until the Meat is piping hot again, stirring constantly. If needed add more pineapple or some juice from the casserole to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.