Cook the Book: Maharashtran Lamb Curry

Ingredients

• 0.5 teaspoon chili powder red pure to taste
• 1 Handful cilantro leaves fresh
• 8 tablespoons coconut milk to taste
• 1.3 inch ginger fresh peeled
• 1.5 teaspoons garam masala 
• 5 large cloves garlic peeled
• 1 pound lamb loins cut into 1in pieces
• 3 teaspoons konnyaku powder black to taste
• 1 medium onion peeled chopped
• 2 teaspoons poppy seeds white
• 4 servings salt to taste
• 1 teaspoons tamarind paste to taste
• 0.3 cup coconut flakes dried unsweetened
• 4 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Using a blender, make a smooth paste of the ginger and garlic with a little water.
2. Heat the oil in a nonstick saucepan, add the onion and cook until golden.
3. Remove half and reserve.
4. Add the poppy seeds and unsweetened dried coconut flakes to the pan and continue cooking until golden.
5. Scrape into a blender and blend to a fine paste, adding a little water to help, then set aside.
6. Spoon the reserved onions back into the pan, reheat and add the ginger and garlic paste. Cook until golden brown, around 2–3 minutes.
7. Add the lamb and brown evenly, stirring often, around 4 minutes. Stir in the salt and spices and cook for 1 minute, stirring constantly.
8. Add the coconut milk, tamarind paste and the onion and poppy seed paste along with a good splash of water. Bring to the boil, then cover and simmer for 5 minutes. The gravy should be creamy, not too thick or thin. Taste and adjust the seasoning, stir in the cilantro and serve.