Madras Lamb Curry

Though Madras lamb curry is not actually an authentic Indian dish, it is a popular western twist on lamb meat curries made in south India. Use traditional south Indian spices to capture the flavor of the region, and serve this curry with plain boiled rice or Parathas for the perfect meal.

1 tsp. cumin seeds
1 tsp. poppy seeds/khus khus
6 peppercorns
6 cloves
3 ” piece of cinnamon
1 bay leaf
1 tsp. fennel seeds
2 tbsp. coriander powder
1 tsp. red chili powder
1/2 fresh coconut (flesh removed and cut into thin 2″ long strips)
2 tsp. garlic paste
1 tsp. ginger paste
3 to 4 tbsp. vegetable (canola, or sunflower cooking oil)
2 onions (chopped fine)
1 kg. lamb (cut into 2″ chunks)
3 large tomatoes (chopped fine)
1 cup thick coconut milk
Salt to taste

Heat a griddle or flat pan on medium heat. Add the whole spices (cumin, poppy and fennel seeds, bay leaf, cinnamon, cloves, peppercorns). Roast till spices get slightly darker and aromatic.
Remove from heat and keep aside for 10 minutes. Grind to a fine powder in a clean, dry coffee grinder.
Put the coconut slivers, garlic and ginger pastes, cumin and red chili powders, and the above-mixed spice powder into a food processor. Add 3 to 4 tablespoons of water and grind to a smooth paste.
Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. Add the onion to it when hot. Fry till almost golden. Add the above masala (spice paste) and reduce heat slightly (just below medium heat). Fry, stirring often until the oil begins to separate from the spice paste. You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan.
Add the meat and fry till it starts to brown. Add the chopped tomatoes, coconut milk, and 1 cup of hot water. Season with salt to taste and stir well. Cook until the meat is soft. There should be a fair amount of thick gravy at this stage. If required, add hot water to maintain the amount of gravy as you cook.
When the meat is done, turn off the heat and serve immediately.