Indian Meat Recipes - Spicy Hot Lamb Curry (Mass Kolhapuri) Recipe

Ingredients

• 2 tablespoons oil

• 4 medium onions, sliced

• 1 teaspoon minced ginger

• 3 teaspoons crushed garlic

• 3 teaspoons chili paste or minced fresh chilies

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1 lb (500 g) boneless lamb, cubed

• 4 medium tomatoes, diced

• 1 teaspoon salt

• 1 1/2 cups (375 ml) water

• 3-4 whole dried chilies, fried in oil, to garnish

• Finely shredded ginger, to garnish

Masala

• 1 1/2 tablespoons coriander seeds

• 1 1/2 teaspoons ground mace

• 4 cloves

• 2 teaspoons black peppercorns

• 1 cinnamon stick (2 in/5 cm)

• 3 dried red chilies, broken into pieces

• 1 cup (100 g) freshly grated coconut

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Method:

1. Prepare the Masala by dry-roasting all the ingredients except the coconut in a nonstick wok over low heat, stirring continuously for 1 minute until aromatic. Cool, then grind to a powder in a blender or mortar and pestle. Add the coconut and pulse the blender a few times to mix well. Set aside.

2. Heat the oil in the wok and stir-fry the onion until golden brown. Add the ginger, garlic and chili paste, stirring for 1 to 2 minutes until fragrant, then add the coriander and turmeric. Continue to stir-fry for 2 to 3 minutes.

3. Place the lamb in the wok and stir-fry until browned. Add the Masala paste, stir for 15 minutes, then add the diced tomatoes and salt. Stir in the water and simmer over low heat for 20 to 25 minutes, stirring occasionally, until the meat is tender. Garnish with fried chilies and shredded ginger, and serve with white rice.