Lamb curry with a splash of coconut

Ingredients

750 gr of boneless Lamb leg diced large

60 ml of good vegetable oil

10 gr of mustard seeds

10 gr of fenungreek seeds

10 gr of cumin seeds

10 gr of ground coriander

15 gr of garam masala

15 gr of turmeric

1 teaspoon of good chilli powder

5 fresh green chillies, thinly sliced

A few curry leaves, ripped into small pieces

30 gr of ginger

2 cloves of garlic

3 large onions, peeled and thinly sliced

7 ripe tomatoes, chopped

250 ml to 400 ml of water

300 ml of coconut cream

2 limes

Salt

Method

Start off by peeling and finely slicing the onions. Make sure you use a sharp knife this should prevent the aroma from stinging your eyes.

As an Italian, You would think I would not like curries for their strong aroma and fiery taste but I am one of those chefs, foodies that has a strong passion for heat, therefore I like my curries as an Indian would like them, some mild ones, spicy one and the absolutely special heat seeking ones.

If you prefer your food mild, use two or three small green chilies, I leave it to you to decide on how much you enjoy heat.

Please remember smaller chillies are usually the hotter ones.

For the Ginger and Garlic paste

Place the garlic, ginger, and chilies with a splash of water into a blender and mix into a smooth paste.

Place a large pot on the stove, once hot add the vegetable oil, add the mustard, cumin and fenungreek seeds, once the seeds start to crackle, slowly add the onions and cook them on medium heat until well colored, the browner the onions the darker the curry will be, please ensure not to burn the onions

Once the onions are browned and omit an absolutely amazing aroma, turn the heat down and add a little of the garlic, ginger, and chilli paste. Combine well and let saute for a while.

At this stage add the diced lamb and once again mix well to ensure it is well coated. Add the rest of the garlic, ginger and chilli paste and saute for 6 to 7 minutes on moderate to high heat, stirring frequently. Add the chopped tomatoes and the remaining spices one at a time...Coriander first and turmeric last, add the water and cook with the pot cover for about 1 hour.

Remove the lid, add the coconut milk and the torn curry leaves and simmer for a further 25 to 30 minutes. Turn the heat off check the seasoning and squeeze the lime, combine well and serve with Naan Bread or Rice

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