Monday, 10 December 2012




Solder of kids/spring Lamb - 800 gms

Baby Potatoes - 16

Ghee - 90 gms

Onions chopped - 2 big

Curry Leaves - 24

Garlic paste - 2 tbsp

Ginger paste - 1 tbsp

Red Chili powder - 5 tbsp

Coriander powder - 3 tbsp

Cumin powder - 2 tsp

Turmeric powder - 1 tsp

Clear Lamb stock - 4 cups

Tamarind Pulp - 45 gms

Coconut milk/ canned Cream - 3/4 cup 

  • Put tamarind in a saucepan add 240 ml water bring to boil.
  • Reduce to low eat and simmer until reduce to a quarter. 
  • Now heat ghee in a pan, add onions and curry leaf, saute over low heat until onion become limp and soft.
  • Add garlic paste, ginger paste, red chili paste, coriander, cumin and turmeric, dissolved in 1/2 cup of water stir-fry until the moisture evaporates. 
  • Then add the meat, increase to high heat and stir-fry for 7 to 8 minutes. 
  • Adding small quantities of water to prevent sticking.
  • Add potatoes stir fry for a minute. 
  • Now add stock and salt, bring to a boil, reduce to low heat, cover and simmer,stirring occasionally until the meat is cooked. 
  • Uncover and add tamarind, bring to boil, reduce to low heat simmer, stirring occasionally for 2 to 3 minutes. 
  • Remove pan from heat, stir in coconut milk/cream, bring to just under boil.
  • Ensuring that it does not come to a bubble or the coconut milk will curdle. 
  • Reduce to low heat and simmer until the gravy is medium tick. 
  • Remove and adjust the seasoning. 
  • Then place it in a serving bowl and serve it with steamed rice.

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