Lamb (Mutton) Curry
Lamb Curry has got to be the most popular of all South Indian curries. The most wonderful thing is that no two lamb curries are the same. There are hundreds of different ways to cook a lamb curry and this is my Dad's recipe.
1 kg leg of lamb cubed, 2 teaspoons cumin seeds, 1 teaspoon fennel seeds, 1 each star anise and bayleaf, 2 cardamom pods, 3 cloves, 2 cinnamon sticks, 2 chopped onions, 2 chopped tomatoes, curry leaves, fresh coriander, 1 teaspoon each of fennel and coriander powder, 2 teaspoons each of cumin and garam powder, 4 teaspoons chilli powder, 1/2 teaspoon turmeric powder, 1 tablespoon ginger and garlic paste, salt, 4 or 5 potatoes.
Heat some oil in a pot on medium heat. Roughly grind the cumin and fennel seeds and add it to the hot oil together with the bayleaf, cardamom, cloves and cinnamon sticks. Fry for a minute. Then add the onions and curry leaves and fry the onions until lightly browned. Mix together all your powdered spices and add to the pot with a drop of water. Fry the spices for a minute and then add the tomatoes. Cook the tomatoes for a minute and add the lamb. Add the ginger and garlic paste, salt to taste, and half of the fresh coriander. Cover the pot tightly and cook for 45 to 50 minutes. Check that the meat does not stick to the pot or burn. Add little amounts of water at a time. Do not flood the pot with water. Peel and halve the potatoes and add them to the pot when the meat is just cooked. Cook the potatoes until they are soft. Leave the curry in the pot to rest for at least 30 minutes before serving as this enhances the flavours. Garnish with fresh coriander before serving. Serve with Basmati rice, Roti, or as a Bunny Chow. To make the bunny chow, use a soft loaf of bread. Cut the loaf in half, stand the half on it's crusty end and scoop out the centre. Fill the bread with some curry, spoon over the gravy and serve with sambals made from chopped onions, cucumber, tomatoes, green chilli and coriander. Enjoy!