45 – 60 ml (3 – 4tbs) oil
2 medium onions, finely chopped
15 ml (1tbs) crushed ginger
15 ml (1tbs) crushed garlic
½ tsp cinnamon
2 – 3 whole cloves
2 whole cardamom
4 – 5 tomatoes, chopped
1 kg lamb shoulder or leg, cut into 3 cm cubes
10 ml (2 tsp) curry powder
½ tsp turmeric
½ tsp red chilli powder
salt to taste
250 – 500 ml (1 – 2 cups) water
125 ml (½ cup) green peas, blanched
1 – 2 medium potatoes, cut in 3 cm cubes and parboiled
60 – 75 ml (4 – 5 tbsp) chopped fresh coriander
For the coconut rice
1 cup Spekko India Gate Basmati Rice, soaked for 15 minutes in lukewarm water and drained
15 ml (1 tbsp) oil
1 – 2 cinnamon quills
4 cardamom pods
250 ml (1 cup) coconut milk
250 ml (1 cup) water
250 ml (1 cup) desiccated coconut
pinch of salt
- First cook the curry: Heat oil in a pan and fry the onions.
- Add the ginger and garlic paste. Cook for about 2 – 3 minutes and add the cinnamon, cloves and cardamom.
- Lightly brown onions.
- Add the chopped tomatoes, cook until soft.
- Add the lamb. Cook for 4 – 5 minutes and then add all the dry spices, curry powder, turmeric, red chilli and salt. Mix and cook for another 2 – 3 minutes. Add the water.
- Cover and simmer until lamb is soft and cooked.
- Keep checking the water level. If evaporated and the lamb is not cooked add a little more. The gravy should turn thick by then.
- Once the lamb is cooked, add the potatoes and green peas, simmer for another 3-4 min.
- Garnish with the coriander and serve with the coconut rice.
- Make the rice while the lamb is simmering: Heat the oil in saucepan. Add the cinnamon quills and cardamom pods. Cook for 1 minute – make sure the oil is not too hot.
- Add the water, coconut milk and salt. Boil for 3 – 4 minutes.
- Add rice and cook until done.
- Lightly brown desiccated coconut in a separate frying pan, making sure it does not burn.
- Once the rice is cooked, mix with the coconut and serve.