Anglo Indian Lamb Fry - Mike Gorman

Ingredients:
Paste:
4 tsp ground coriander
2 tsp ground cumin
1 tsp tumeric
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp black pepper
1-2 tbs vinegar
For the fry:
500g cubed lamb (shoulder or leg)
2 pints water
1 tbs groundnut, sunflower or vegetable oil (not olive oil)
1tsp black mustard seeds
4 cardamon seeds
2 pieces cassia bark or cinnamon (about 1 inch long each)
5-6 cloves
8-10 curry leaves
2 medium onions
4-5 garlic cloves
1 piece of ginger (1-2 inches)
2 green chillies (or more if required)
1-2 tsp salt (to taste)
some chopped fresh green coriander
1/2 lime (optional)

Method:
First place the lamb in a pan with the water, bring to the boil and simmer for 1/2 hour on low.

Meanwhile, chop the onions, garlic, ginger and green chillies.

Then, place the spices for the paste in a large bowl, and blend with the vinegar until a smooth paste is achieved (using more or less vinegar as necessary).

When the lamb has simmered for 1/2 hour, remove from the pan with a slotted spoon (reserving the water) and place in the spice paste.
Mix well.

(You can do all this in advance, since the longer the lamb sits in the paste the better, but it'll still be nice if cooked straight away.)

When you are ready, heat the oil in a pan until hot.
Add the whole spices (mustard seeds, cardamon, cinnamon, cloves) and the curry leaves.
The pan will splutter and spit.
When the curry leaves are slightly brown (probably 1/2 minute) add the onions, garlic, ginger and green chillies.
Fry until the onion is soft, brown and translucent.
Add the Lamb to the pan with and remaining spice paste from the bowl.
Fry until the lamb is brown.
Add the salt.
Add 1-2 ladles of the water that the lamb was boiled in and simmer gently (open not covered), until all the water has evaporated.
(You can add more of the water if you require the lamb to be tenderer and simmer again until dry.)
Before serving, add the green coriander and lime juice if required.
Serve with rice or chappatis