Chettinad Lamb Curry

Ingredients

• 1/2 - 1 tbsp red chili powder, paste, or 4-6 red chili processed

• 1 tbsp ground turmeric

• A little water

• 5 tbsp vegetable oil

• 2 tsp mustard seeds

• 2 medium onions, sliced

• 2 tbsp ginger paste

• 1 tbsp garlic paste

• 500g lamb, cut into 1cm cubes

• 250ml coconut milk

• Salt, to taste

• 2 tbsp tamarind water

• A few curry leaves

• 60g coconut slices or shredded coconut, fried in a little vegetable oil

• 2 tsp cracked black peppercorns

• Toss in a few thai/birds-eye chilis to amp up the heat if you like, though it is not a " blistering hot" curry

Method

Mix the chili powder and ground turmeric with a little water to make paste. Set aside. Heat the vegetable oil in a deep saucepan over a medium heat. Add the mustard seeds and fry until they start to pop. Add the onion and saute for 4-5 minutes, until the onion is transparent. Add the ginger and garlic pastes and saute for 2-3 minutes. Add the chili paste and saute for a further 2-3 minutes. Now add the lamb and stir fry for 5-7 minutes, until the meat is sealed on all sides. Add half the coconut milk and season with salt. Cook over a medium heat for 15-20 minutes, until the lamb is done.

Add the tamarind water and stir in the remaining coconut milk, the curry leaves and half the black peppercorns. Simmer for 2-3 minutes. Serve immediately, garnished with the coconut slices and the remaining black peppercorns.

The Chettinads are based in Tamil Nadu. A traditional merchant class within India, they are also believed to have traded with Laos, Vietnam, Malaysia and other countries in the region since time immemorial. Their cuisine has spread widely throughout India, and they are among the few meat eaters in the otherwise predominantly vegetarian Tamil Nadu region. This is one of their festive dishes.

Serves 4 - 6