This is from ” The Cooking of Southern India ” by Rafi Fernandez (1987).
Ingredients
- 2 tbsps sunflower oil
- 2 onions finely chopped
- 2 medium tomatoes finely chopped
- 5 dried red chillies
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp poppy seeds
- 2 cloves garlic, peeled & roughly chopped
- 1 " stick cinnamon
- 1 " fresh ginger Finely chopped
- 2 cloves garlic Finely chopped
- 1 tbsps dessicated coconut
- 1 lb minced lamb
- a little hot water
- sea salt to taste
- freshly chopped coriander to garnish
- fried cashew nuts to garnish
Servings:
Instructions
- Heat the oil in a large pan and fry the onions and tomatoes until the onions are soft and translucent.
- Meanwhile dry roast the dried chillies, whole spices, ginger, garlic and coconut, then blend to a paste.
- Reduce the heat and add the spice paste to the onions. Fry until the oil separates.
- Add the minced lamb and mix well, breaking up any lumps.Add a little hot water and salt to taste. Cover and cook for 45-50 mins until the meat is cooked and there is a thick gravy.
- Garnish with coriander leaves and fried cashews and serve with rice or chappatis,
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