2 cups coriander leaves
1/2 cup mint leaves
1/2 cup grated coconut
20 cashew nuts or blanched almonds
6 green chillies
1/2 teaspoon mustard ?omit
4 tb oil or ghee
1.5 cm piece cinammon, crumbled
4 green cardamon pods
200 g onion, finely chopped
4 cloves garlic, chopped
2.5 x 1.5 cm ginger, peeled and chopped
1 kg stewing lamb, cut into 1″ cubes
1/2 tsp tumeric
1 1/2 tsp coriander ground coriander seeds
3/4 tsp ground cumin
100 ml full-fat yoghurt, whipped
1 tsp salt
1 tb lime juice
1 tsp ground black pepper
1/2 tsp garam masala
Put first 5 ingredients in a food processor with a little water and whizz to a fine puree.
In a good pot cook the cinnamon, cardamon and cloves for a minute, add onions and saute for 15 mins until onions are golden, then add ginger, garlic and lamb. Turn heat to medium-high and saute for 5 mins. Add the next spices and stir well to coat the lamb.
Turn heat very low and slowly add the yoghurt. Add the herb puree, 400 ml water and salt, cover and simmer gently for 45 mins. Add the lime juice and adjust seasoning and consistency.
Just before serving sprinkle with pepper, garam masala and garnish with fresh coriander leaves.
Source: ’50 great curries of India’
This takes a bit of time, but well worth it. Only mildly hot. Vegetables can be added after the lamb, according to cooking time they need.