A lamb curry made with coconut milk, Turkari Molee (tuhr-kah-ree moh-lee) is a strongly flavoured dish. Serve it with rice, chutneys and salads.
2 oz. butter
2 medium-sized onions, thinly sliced 6 garlic cloves, crushed 2-inch piece fresh root ginger, peeled and finely chopped 12 teaspoons turmeric 2 teaspoons hot chilli powder
2 teaspoon black pepper
2 teaspoon ground fenugreek
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoons paprika
2 lb. boned leg of lamb, cut into
1 pint coconut milk, made from
5 oz. creamed coconut dissolved in 18 fl. oz. boiling water
½ teaspoons salt
2 curry leaves (optional)
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasion-ally, for 8 to 10 minutes or until they are golden brown. Add the garlic, ginger, turmeric, chilli powder, pepper, fenu-greek, coriander, cumin and paprika and fry, stirring frequently, for 5 minutes.’ If the mixture gets too dry, add a spoonful of water.
Add the lamb cubes and fry, turning them frequently, for 10 minutes. Pour in the coconut milk and add the salt and curry leaves if you are using them. Bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer for 1 hour or until the lamb cubes are tender when pierced with the point of a sharp knife. Remove and discard the curry leaves, if used.
Taste the curry and add more salt and pepper if necessary. Remove the pan from the heat, transfer the contents to a warmed serving bowl and serve immediately.