2teaspoonchili powder (chilli powder in British English)
1teaspoonturmeric - ground
2clovesgarlic - crushed
2largetomatoes - diced
2mediumgreen chilis (green chilli in British English) - de-seeded and thinly sliced
1kilogramground lamb (minced lamb)
2cupschicken stock (chicken broth or chicken bouillon)
¾cupcoconut - desiccated
¼cupcashews
1tablespoonpoppy seeds
1mediumlime
⅓bunchcilantro (coriander)
3cupswhite rice - boiled to serve
6mediumpappadums - to serve
1cupyogurt - to serve
Instructions
Heat oil in a frypan over medium heat. Add onion, garam masala and fennel and cook for 2 to 3 minutes, until onion softens slightly.
Combine coriander, chilli powder, turmeric and 2 teaspoons of water in a small bowl. Mix to a paste and add to frypan. Add the minced garlic and allow to cook for about 1 minute.
Add tomato and sliced chilli. Cook for 5 minutes. Then put the lamb and cook, stirring, for 5 minutes until well coated in the spice mixture.
Add stock and stir. Allow to boil, then reduce heat to low and simmer for one hour.
Meanwhile, combine coconut, cashews, poppy seeds and one cup of water in a bowl. Allow to stand for 20 minutes. Get a mortar and pestle (or food processor) to grind to a smooth paste. Set aside.
Add the prepared paste, lime juice, and most coriander leaves to the lamb.
Serve with plain rice, pappadums and yoghurt. Sprinkle with remaining coriander leaves.