– cumin – coriander – chilli powder – lamb leg meat – oil – onions – brown mustard seed – curry leaves – black cardamom
– cinnamon stick – garlic – ginger – bird’s eye chillies – tamarind concentrate – tomatoes – yogurt – coconut milk & bay leaf – coriander leaves
1. Mix the cumin, coriander and chilli powders together and mix into the lamb until the meat is covered in spices.
2. Marinate the lamb at least 2 hours or overnight. 3. Fry the onions in the oil until softened.
4. Add the mustard, curry leaves, cardamom and cinnamon to the onions and continue frying until their aromas are released. 5. Add the garlic, ginger and chillies to the mixture and fry for 3 minutes.
6. Pour in the tamarind, tomatoes, yogurt, coconut and bay. Give it a good stir and let the mixture slowly bubble for 10 minutes until a thick gravy has formed.
7. Place the marinated lamb into the mixture, and let the curry cooked on a slow simmer for 90 minutes or until the meat is cooked and tender.
8. Season to taste. 9. Garnish with coriander and serve with rice or naan.