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Ingredients

• 1.5kg lamb leg, deboned
• salt, to taste
• 4 cm ginger, peeled and chopped
• 6 garlic cloves, roughly chopped
• Handful blanched almonds
• 3 tbsp vegetable oil
• Handful curry leaves
• 3 tbsp curry powder, 1tsp cumin seeds-powder,1tsp fennel seeds,1tsp chilli powder(ground togeather in a pestle & mortar)
• 4 cloves
• 2 cinammon sticks (3cm)
• 5 red onions, chopped
• 4 tbsp tomato puree
• 400g can chopped tomatoes
• palm sugar, to taste
• 1can coconut milk or 1can evaporated milk
• TO SERVE
• Pitta bread
• Boiled rice
• mango chutney, or aubergine chutney or pickle

Description

This Is One Of The Nicest Curries I Have Ever Cooked, It's Highly Addictive. I Apologise If This Dish Is Not Traditional Malay Cooking, Maybe It Could Be Singaporean. Besides It's Origins, It's Really Worth Cooking For A Curry Evening With Friends! I Usu

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