We ate something similar to this at the weekend. It was one of the nicest curries I’ve had. A delicious mild sauce with a lovely coconut highlight. I recreated the meal at home, and while not exactly the same it was still rather delicious. I am really rather clever sometimes.
1kg lamb shoulder (cut into chunks)
4 tablespoons vegetable oil
2 onions (chopped)
2 tomatoes (chopped)
4 green chillies (seeded & finely chopped)
5 garlic cloves (minced)
2 teaspoons ginger (minced)
4 cardamom pods
2 bay leaves
2 teaspoons curry powder
2 teaspoons chilli powder
4 tablespoons fresh coriander leaves (chopped)
1 teaspoon garam masala
1 cup grated coconut (unsweetened)
1/2 cup pineapple juice
Over a moderate heat fry the lamb in 1/2 the oil until browned. Remove from the pan, add the remaining oil then when hot, the onions. Fry for 4-5 minutes until browned.
Add the garlic, ginger and fresh chilli and fry for 1-2 minutes.
Add the cardamom pods, bay leaves, curry powder and chilli powder and fry for 30 seconds.
Add the tomatoes and stir for 1-2 minutes.
Return the lamb back to the pan and cover with 500ml water. Bring to the boil, reduce the heat and gently simmer covered for 1 hour.
Add the coconut, chopped coriander, pineapple juice and garam masala and cook for a further 30 minutes uncovered before serving. If the sauce becomes too thick, add a little water.
SERVING:Serve with plenty of coriander and finely chopped tomatoes sprinkled over with roti bread on the side or plain basmati rice.