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13 December 2012,00:19 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Place the coconut in a small pan and dry roast for a minute or until golden. Grind with the cumin and poppy seeds until fine.
  • Heat the oil in a non-stick saucepan and fry the onion until well browned.
  • Tip into a blender along with the fresh coriander, chillies, ginger and garlic and little water. Whizz to a fine paste. Return to the pan and saute for about 5 minutes.
  • Add the tomato and all the powdered and ground spices except the garam masala, salt with 1 cup of water. Saute at least for 10 minutes or until the tomatoes have become pulpy.
  • Add the meat and saute in the paste for 5 minutes.
  • The paste should have reduced completely and be clinging to the meat, while the oil should be coming out of the masala.
  • Add enough water to half the way up the lamb, bring to a boil, cover and simmer for an hour or until done, stirring occasionally.
  • Uncover, stir in the tamarind and garam masala.
  • Taste and adjust the seasoning and tamarind to your taste.


  • 750 grams lamb, cut into large cubes
  • 100 grams unsweetened desiccated coconut
  • 2 teaspoon cumin seeds
  • 1 tablespoon white poppy seeds
  • 75 ml IDHAYAM sesame oil
  • 1 large onion, sliced
  • 2 tablespoon fresh coriander leaves and stalks
  • 1 teaspoon garam masala
  • Green chillies, to taste, stalk removed
  • 1 tablespoon fresh root ginger, peeled
  • 1 tomato, chopped
  • 1 teaspoon turmeric
  • 2 teaspoon ground coriander
  • 6 fat garlic cloves
  • Salt, to taste
  • Tamarind paste, to taste

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