What I used: Serves 4-6
2 lb/1kg lamb meat with bone cut into 2 inch servings
Whole garam masala (4-6 cloves,1 inch cinnamon, 2 cardamoms, 2 bay leaves, 1tsp fennel seeds)
1 tsp black pepper seeds
2 tsp ginger garlic paste
2-3 tsp red chili powder
½ tsp cilantro seed powder
2 cups red onion diced
¼ cup white sesame seeds
3 tsp whole tamarind or 1 tsp tamarind paste
¼ cup dry coconut powder
4tsp canola oil
Salt to taste
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, and sesame seeds. After the sesame seeds turn golden brown, add the tamarind dry coconut. Turn off the heat and let cool. Grind to a fine paste.
Back in the large pot, Add oil, on medium heat, and add the remaining onions and lamb. Roast for 5-7 minutes until it browns. Add the ground masala paste. Let is simmer until all the raw smell disappears and the oil begins to separate. Add the chili, cilantro and turmeric powders, roast a few minutes. Add salt and turn down the heat to low, cook for 30-45 minutes covered 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. Enjoy!