Lamb Stew

This curry can be made with lamb as well as chicken. Serve it hot with bread, appams, rotis or rice.

Ingredients:

1. 1 kg Lamb
2. 1 onion sliced thinly
3. 2 inch ginger cut into strips
4. 5 garlic cloves
5. 2 potatoes diced
6. 5 green chillies slit from the middle
7. 1 tblsp white spirit vinegar
8. 1 tin coconut cream
9. 1/2 tblsp. cake flour
10. 2 1 inch long cinnamon sticks (Two one inch long)
11. 10 cloves
12. 5 green cardamoms
13. 15 peppercorns crushed coarsely
14. Few Curry leaves (optional)
15. 1/4 cup sunflower oil
16. Salt to taste
17. 3 cups water

Method:

• Heat oil and fry the cinnamon, cloves and cardamom lightly.
• Add the onion, ginger, green chillies, curry leaves and garlic and saute. Keep them aside
• In another heavy bottomed pan add 2 tsp oil and saute the flour. When it is fried add the meat and saute it for 2 more minutes.
• Add vinegar, salt and water.
• When the meat is half cooked add the potatoes and sauted onion and spice mix and cook it covered until the meat is cooked through and the water has reduced.
• Add the coconut cream and bring to boil.
• Add the crushed pepper corns and serve hot.