INGREDIENTS

1 kg boneless lamb or goat meat,washed
and drained
4 med size tomatoes blended,
2 elaichi
8 black peppers
1 teaspoon full jeeru (cumin)
2 tablespoon of sweet ambli/tamarind paste
½ tin of coconut milk
2 teaspoon hot chilli powder
2 teaspoon of red chilli powder for color
¼ teaspoon turmeric powder
1 teaspoon coriander powder
salt to tase
¼ cup vinegar
MIX ALL THE ABOVE TOGETHER IN A BASIN
½ cup oil
1 large onion finely cubed

garnish - ½ a red pepper diced into 1
inch cubes
½ a green,½ a yellow pepper and 1
med onion
also cut into 1 inch cubes.
3 to 4 green chillies
a tablespoon of oil
chopped coriander leaves

METHOD

in a pot add the onion and oil. cook
till
translucent and about to turn golden.
add the
meat which is already marinated and
cook till
meat is soft. if need be add boiling
water to
meat.should become a thick gravy.
in a seperate pan add your cubed
peppers and
onions and your full green chillies
with the oil
and cook till soft. when serving first
put your
meat curry in your platter , then top
up with the
peppers,onions and chillie and lastly
sprinkle
some chopped coriander leaves. serve
with
parathas or naan and plain steamed
basmati rice.

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