Chennai Lamb

• Lamb- 2 lbs
• Large onions- 2 (finely chopped)
• Medium tomatoes- 3 (finely chopped)
• Grated ginger- 1/2 inch piece
• Crushed Garlic- 6 cloves
• Cumin seeds- 3/4 tsp
• Poppy seeds- 1/2 tsp
• Fennel seeds- 1/2 tsp
• Red chili powder- 2 tsp
• Turmeric powder- 1/2 tsp
• Coriander powder- 1 tsp
• Black peppercorns- 1/2 tsp
• Cinnamon- 1 stick
• Bay leaves- 2
• Cloves- 2
• Salt to taste
• Oil- 3 tablespoons
• Freshly grated coconut- 1 cup

Grind half of the coconut with 2 cups of warm water until smooth. Strain and reserve the coconut milk.
Grind the remaining half of the coconut with ginger, garlic and red chili powder, coriander powder, peppercorns, cumin seeds, poppy seeds and fennel seeds with little water.

Heat the oil in a pan and fry the cinnamon, bay leaves and cloves for a minute. Add the onions and fry until brown. Add the coconut-spice paste and fry for 15 minutes over medium heat. Sprinkle little water if needed. Add the meat and sauté for 5 minutes and add the tomatoes, turmeric powder and salt and fry for 5 more minutes. Then pour 4 cups of warm water and cook for 45 minutes or until the meat is fully cooked. Now add the coconut milk and simmer for 10 minutes until the raw smell is gone. Serve hot.