Country-style Lamb Curry

By : Unknown

On : 19:53

In : Cooking

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• 2 teaspoons + 3 tablespoons oil 
• 2 onions, chopped 
• 1 large ripe tomato, diced 
• 3 tablespoons coriander seeds 
• 2 dried red chillies, soaked in water, drained 
• 200 ml (¾ cup) water 
• 1 teaspoon mustard seeds 
• 1 teaspoon fennel seeds 
• 2 onions, peeled and sliced 
• 1 sprig curry leaves 
• 2 ripe tomatoes, quartered 
• 500 g (1 lb) boneless lamb or beef, cubed 
• 500 ml (2 cups) thick coconut milk 
• 250 ml (1 cup) water 
• 25 g (½ cup) coriander leaves, chopped 
• 1 teaspoon salt 

1 Heat 2 teaspoons of the oil in a skillet and fry the onions, diced tomato, coriander seeds and dried        chillies until aromatic, about 3 minutes. Cool thoroughly and grind to a paste in a blender with the      200 ml (¾ cup) water and set aside. 

2 Heat the remaining oil and fry the mustard and fennel seeds until aromatic. Add the onion slices          and curry leaves and stir-fry until the onion turns brown. Add the ground spice paste, the tomato          quarters and the cubed meat. Stir-fry until the meat changes colour. 

3 Add the coconut milk, the remaining 250 ml (1 cup) water and the coriander leaves and cook,              stirring frequently, until the meat is tender, about 30 minutes for lamb and 45 minutes for beef (add    more water if using beef and the curry becomes too dry). Season with the salt, and serve. 

Serves 4 

Preparation time: 15 mins 

Cooking time: 40 mins (lamb) or 50 mins (beef)