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500g lamb, trimmed of any fat and sinew,
diced
1 tbsp chopped ginger
1 tbsp chopped garlic
1 stalk lemon grass
a few black peppercorns
2 teaspoons coriander seeds
1 tbsp ground cumin
salt, to taste
5 tbsp sesame oil
10 almonds or cashew nuts
a little water
4 bay leaves
2 medium onions, chopped
250ml coconut milk
1 tbsp tamarind pulp
1/2 tbsp Kashmiri masala |
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Method :
Put the lamb
in a bowl. Add the ginger, garlic, lemon grass, laos powder, black
peppercorns, coriander seeds, ground cumin, salt and 2 tablespoons of
the sesame oil. Mix well and leave to marinate for 30 minutes. Grind the
nuts with a little water (use as little water as possible) to make a
paste. Set aside. Heat the remaining sesame oil in a large saucepan over
a medium heat. Add the bay leaves and onion. Sauté until the onion is
soft. Then add the marinated lamb. Cook for 5-10 minutes, stirring until
the lamb is well sealed on all sides. Reduce the heat, add the coconut
milk and simmer for 15-20 minutes, until the lamb is nearly done. Add
the nut paste and tamarind pulp. Cook uncovered for a further 10
minutes, until the curry thickens and coats the lamb. Remove from the
heat and serve immediately.
A blend of
Northwest and southeast Indian cuisine. Coconuts are rarely used in
north Indian, but are one of the main ingredients in the cuisine of the
southeast. In the northwest, dried fruits and nuts are used extensively
as a thickener in curries - the equivalent of coconuts in the south.
This recipe uses both nuts and coconut.
Serves 4 - 6
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