Ingredients
- 1 tbsp mustard seeds
- 1 tsp chopped ginger
- 1 green chili, sliced
- 10 curry leaves
- 3 onions, sliced
- 2 tbsp Madras Curry Paste
- 1 tbsp tomato puree
- Lamb slices, 1 cm thick
- 1 tbsp. fresh grated coconut
- Coriander
- ½ juice of a lime/lemon
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Directions
- Fry mustard seeds in pan with a bit of oil. When they start to pop, add ginger, chili slices, sliced, curry leaves and onion slices.
- Once the onions start to soften, add the curry paste and sprinkle with water.
- Once the paste separates from the spices, add tomato puree.
- Add water as needed.
- Stir in lamb slices, until lamb is cooked.
- Add grated coconut and garnish with coriander. Squeeze in half the juice of a lime/lemon and stir.
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