Keralan Lamb Curry

Ingredients

• 3 tbsp coconut or rapeseed (canola) oil
• 30 curry leaves – fresh or frozen
• 2 red onions – finely chopped
• 2 green chillies – finely chopped
• 1 x 5cm (2 inch) ginger – finely chopped
• 10 cloves garlic – finely chopped
• 2 tomatoes – diced
• 1 – 2 tbsp Kashmiri chillie powder
• 4 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp black pepper
• 1.5k (2 to 3 lbs.) lamb or mutton leg or shoulder on the bone, cut small
• 250ml (1 cup) coconut milk
• Salt to taste

Steps

1. Heat the oil in a large saucepan over medium high heat. When hot, add about 20 curry leaves and infuse them in the oil for about 30 seconds.
2. Add the chopped onion and fry over medium heat for about 7 minutes or until turning light brown in colour.
3. Now stir in the green chillies, ginger and garlic and give it another good stir. Then add the diced tomatoes and the ground spices with a couple tablespoons of water so that the spices don't burn.
4. Add the meat and stir well to coat the meat completely with the spice and onion mixture.
5. Add just enough water to cover and let the meat simmer for 40 minutes or longer. The meat is ready when it's ready so don't rush this. It needs to be super tender which takes longer with mutton than it does lamb.
6. To finish, stir in the coconut milk and continue simmering to thicken to your preference. Season with salt to taste.