A South Indian dish, Thayir Kari (thah-ir kah-ree) is made with lamb and yogurt. Serve it with boiled rice and chutney.
4 garlic cloves, peeled
2-inch piece fresh root ginger, peeled and chopped
2 green chillis, chopped
6 tablespoons chopped, fresh coriander leaves
1½ teaspoons turmeric
1 teaspoon salt
4 tablespoons lemon juice
2 lb. boned leg of lamb, cut into
4 tablespoons vegetable oil
2 medium-sized onions, finely chopped
1 pint yogurt
1 ½ teaspoons aniseeds, lightly toasted
Put the garlic, ginger, chillis, coriander leaves, turmeric and salt into the jar of an electric blender. Add the lemon juice and blend at high speed until the mixture forms a puree. Add more lemon juice if necessary. Put the lamb cubes in a bowl. Scrape out the spice puree and, using a palette knife, spread it over the meat. Set aside to marinate at room temperature for 1 hour.
In a large, heavy-based saucepan, heat the oil over moderate heat. Add the onions and fry, stirring frequently, for 8 to 10 minutes or until they are golden brown. Add the lamb cubes and spice puree and fry, stirring frequently, for 8 minutes.
In a small bowl, beat the yogurt with a fork until it is smooth. Stir die yogurt into the lamb mixture. Add the aniseeds and, when the curry comes to the boil, cover the pan and reduce the heat to very low. Simmer for ½ hours or until the lamb is tender when pierced with the point of a sharp knife. Cook the curry uncovered for the last 20 minutes.
Remove the pan from the heat. Spoon the curry into a warmed serving bowl. Serve immediately.