Lamb Curry This one is for lovers of curry, more specifically, those who crave south Indian cuisine. I ate this recently in India and thought I was in heaven. Don't be put off by the long list of ingredients. It is really very easy. However, please do not make substitutions if at all possible, as the taste just won't be the same. It is important to use fresh curry leaves, as in the dried form they are quite tasteless (I buy them fresh, then store them in the freezer). The coconut is optional, but I cannot imagine this dish without it, and unfortunately, dried coconut just won't do. Sometimes I buy frozen freshly grated coconut and store it in the freezer, otherwise you can buy a fresh coconut. You will notice ingredients for 'tempering'. Tempering is the final seasoning of your masterpiece. It involves heating a little oil to which a selection of small amounts of mustard seeds, cumin seeds, black gram dhal, curry leaves, asafetida or other spices, are added. The result is an undeniably Indian flavor and aroma. I like to use coconut oil when cooking south Indian cuisine, but any vegetable oil will suffice. Add less chili if you prefer your food not too hot!
FOR THE SPICE POWDER
1 inch cinnamon sticks
10-15 cloves
3 tablespoons coriander seeds
4-6 dried hot red chili peppers, to taste
1 tablespoon black peppercorns
1/2 teaspoon cumin seeds
1 1/2 teaspoons fennel seeds
6 green cardamom pods
IN ADDITION
3-4 tablespoons vegetable oil
5 ounces fresh coconut, cut into thin slices, or grated
1/4 teaspoon ground turmeric
1 teaspoon salt, to taste
1 teaspoon brown mustard seeds
20 fresh curry leaves
3 ounces shallots or white onions
1 inch fresh ginger, peeled and finely sliced
3 cloves garlic, peeled and finely chopped

2 tablespoons white wine vinegar
FOR TEMPERING
1 teaspoon brown mustard seeds
1 teaspoon split Urad Dal, with or without skin (optional)
2 ounces shallots or white onions
20 fresh curry leaves

4-6 servings Change size or US/metric
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2 hours 15 minutes 45 mins prep