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Ingredients

• Curry paste:
• 1 1/2 tablespoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 5 whole dried red chillies
• 6 fresh curry leaves
• 1/2 teaspoon salt
• 3 tablespoons garlic paste
• 2 teaspoons ginger paste
• 1 1/2 teaspoons ground turmeric
• 1kg lamb meat, cubed
• 1 teaspoon fennel seeds
• 8 tablespoons ghee (clarified butter), melted
• 4 tablespoons vegetable oil
• 4 onions, thickly sliced
• 1 (400ml) tin coconut milk
• 500ml water, divided
• 6 cardamom pods
• 1 cinnamon stick
• 1 1/2 teaspoons garam masala
• 1 teaspoon sugar
• 3 tablespoons warm water
• 1 tablespoon tamarind paste

Description

This Is My All Time Favourite Curry To Make; It's Pungent Flavour Wins Me Over Every Time. You Can Use Beef If You Like, But It Often Takes A Little Longer To Cook, So Just Leave It Simmering For Another 20 Minutes Or Until The Meat Melts In Your Mouth.

All Recipes UK