- Roughly chopped lamb- 1 1/2 lbs
- Potatoes- 4 (cut into quarters)
- Large onions- 2 (finely chopped)
- Tomato- 3 (finely chopped)
- Grated ginger- 1 inch piece
- Crushed garlic- 5 cloves
- Cinnamon- 1 stick
- Bay leaves- 2
- Grated coconut- 2 cups
- Red chili powder- 1 1/2 tsp
- Turmeric powder- 1/2 tsp
- Salt to taste
- Oil- 2 tablespoons
- A bunch of chopped cilantro (coriander) leaves
Chennai Lamb Kurma
Grind the ginger and garlic with little water to make a smooth paste. Add this ginger-garlic paste, chopped onions red chili powder, turmeric powder and 1 tsp of salt to the lamb pieces. Mix well. Add 2 cups of water and pressure-cook until the lamb is tender.
Grind the grated coconut with tomatoes and 3 cups of water to make a smooth paste. Set aside.
Heat the oil in a pan and fry the cinnamon and bay leaves for a minute. Then add the potatoes and fry for few minutes. Add little water and cook until the potatoes are 3/4 cooked. Now add the pressure-cooked meat with its spice gravy and stir-fry foe few more minutes. Then add the coconut-tomato paste and bring it to a boil. Cover the pan and let it cook over medium heat for 15-20 minutes or until the raw smell of coconut is gone. Add some salt if needed. Sprinkle with chopped coriander leaves. Serve hot.
