South Indian Coconut and Mint Lamb Curry
 
 
Author:
Recipe type: Curry
Ingredients
  • 500g boneless lamb, chunks
  • 2 onions, finely sliced
  • 1 cup plain Greek style yogurt
  • Ginger, grated finely
  • ½ cup fresh mint leaves
  • This next bit you can use Curry Masters and it does the work. Biryani Masala mix 85g
  • 1 tbs fennel seeds
  • 1 tbs coriander seeds
  • ½ tbs paprika
  • ½ tbs chilli powder
  • ½ tbs cumin
  • Then add
  • 1 tbs freshly ground black pepper, to taste
  • 1 cup dessicated coconut
  • salt to taste
  • 4 tbs olive oil
Instructions
  1. In a bowl combine ginger and yoghurt. Then marinate the lamb pieces place in a baking dish, cover with foil and put in fridge over night.
  2. In a fry pan with a little oil dry roast the coriander seeds, paprika, chilli powder, cumin and black pepper until fragrant and slightly brown. Cool then put spices into the food processor with the coconut and mint. Blitz until blended.
  3. In a wok, heat olive oil and fry the onions until golden brown. Then, add the fennel seeds and stir for 4 minutes on low heat. Add the marinated lamb pieces and season with salt. If you wish gravy add 1 cup of water and let the gravy simmer on low heat until thickens and the meat is well cooked. Garnish the dish with mint leaves and serve with rice.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/mint/