Ingredients
2-3 tablespoons oil7 whole, dried, red, birds eye chillies
12 fresh or 16 frozen curry leaves, torn into pieces
1 large red onion, sliced
½ teaspoon salt or to taste
3 garlic cloves, finely minced
5 cm piece fresh ginger, grated
½ cup shredded coconut
1 kg boneless leg of lamb cut into cubes
4 medium potatoes, peeled and quartered
Approximately 2½ cups water
1 tablespoon tamarind liquid
1 x 400 g can tomato pieces or puree
1 tablespoon brown sugar
Spice powder
2 teaspoons coriander seeds or ground
1 teaspoon cumin seeds or ground
2 tablespoons chopped peanuts
Description
Parsi Lamb Curry Recipe At Best Recipes. A Delicious Yet Slightly Unusual Curry With Peanuts And Shredded Coconut.
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