500g lean lamb, cut into 2 cm cubes
1 tbsp. curry powder
1/2 tbsp. chilli flakes
4 tbsp. tamarind puree
1 – 2 tbps. coconut oil or rice bran oil
1 tsp. of salt and fresh ground black pepper
2 medium brown onions, finely sliced
2 garlic cloves, finely sliced
2 tbsp. fenugreek seeds
10 curry leaves, fresh or dried
1 cup full cream yoghurt
1 handful coriander leaves, picked and washed
green rice, to serve
Marinate lamb with curry powder, chilli and tamarind for 10 – 20 minutes. Heat oil in a large saucepan and add onions, garlic, curry leaves and fenugreek. Cook for 5 minutes or until onion starts to brown. Add lamb and cook for a further 15 minutes, adding a little water if you need to thin the consistency.
Add yoghurt and half the coriander. Garnish with rest of coriander and serve with green rice.