Kerala Lamb - Julian Crampton

Ingredients:
For paste:
3 tblsp coriander seeds
1 tblsp fennel seeds
1tsp cumin seeds
1 tsp black peppercorns
1 tsp cloves
2 inch cinnamon stick
6 green cardamoms
4 whole dried red chilies (deseeded if required)
6 cloves of garlic
2-inch piece ginger
1tsp turmeric

For curry:
2 lbs lamb cubed (neck or shoulder).
1 tsp mustard seeds.
20 Curry leaves.
2 onions sliced (not chopped).
1 tsp salt .
2 green chilies sliced.
1/2 bunch fresh coriander leaves.
3 tblsp coconut milk.

Method:
Heat a frying pan dry (no oil).
Dry Roast seeds and chilies in dry pan for few seconds.
Grind in pestle and mortar.
Soften ginger in hot oil, then add garlic and turmeric.
Add this to ground spices to make paste with a little water if required.

Heat 2 tblsps oil in a large pan.
Fry mustard seeds for a few seconds in hot oil until they start to pop.
Add curry leaves then onions and fry until brown.
Add paste and fry for 2 mins.
Add lamb fry for 5 mins.
Add enough water to just submerge the lamb.
Cover pan and simmer, for 2 hrs.
Remove lid to reduce liquid for 15 mins or until consistency thickens.
Add sliced green chili, fresh coriander and coconut milk.

Serve with chapattis or plain rice.