What I used: Serves 4
2lb lamb meat with bone
Whole garam masala (4 cloves, ½ inch cinnamon, 2 cardamoms, 2 bay leaves, 1tsp fennel seeds)
1 tsp black pepper seeds
2tsp ginger garlic paste
2 cups onion diced
2 cups tomatoes diced
1 cup cilantro diced
¼ cup fresh coconut/dry coconut powder
4tsp canola oil
Powders:
3tsp red chili powder (Reduce the amount if you require less spicy, this is Hot!)
2tsp cilantro seed powder
1/4 tsp turmeric powder
Salt to taste
Marinate:
3tsp thick yogurt
¼ tsp turmeric powder
½ tsp chili powder
½ tsp pepper powder
½ tsp salt
First soak boned lamb with the marinate ingredients. Let stand for 30 minutes. Chop the veggies and assemble the required ingredients.
Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add onion, garlic and ginger paste. Let the onions cook to a golden brown. Add the powders, toss for a minute and turn off the heat. Let cool.
In a blender, add fresh coconut, cilantro, and chopped tomatoes. Give it a quick pulse to coarsely grind them. Now add the cooled spices and onion mixture. Grind to a coarse paste.
Back in the large pot, Add oil, on medium heat, and add the ground masala paste. Let is simmer until all the raw smell disappears and the oil begins to separate.
Add the marinated lamb. After about 5-7 minutes, toss in a cup of diced tomatoes, and cook well covered, for about 15 minutes on medium heat or 30 minutes on a low simmer. Don’t stroll away and leave it unattended. Cooking time depends on how tender the raw meat is. If required, pressure cook a couple of minutes. Now the oil from the lamb as well as the curry would have separated. The meat should cook through completely. Turn off the heat right about now. Garnish with chopped fresh cilantro and onions. Serve piping hot with steamed rice or chapathis and a light yogurt salad.