This is from ” The Cooking of Southern India ” by Rafi Fernandez (1987).
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,