Cook The Book: Maharashtran Lamb Curry

• 1 1/4 inch piece of fresh ginger, peeled
• 5 large cloves of garlic, peeled
• 4 tablespoons vegetable oil
• 1 medium onion, peeled and chopped
• 2 teaspoons white poppy seeds
• 1/3 cup unsweetened dried coconut flakes
• 1 pound lamb, neck fillet, cut into 1in pieces
• Salt, to taste
• 1/2 teaspoon pure red chile powder, or to taste
• 1 1/2 teaspoons garam masala
• 3 to 4 teaspoons black masala powder, or to taste
• 8 tablespoons coconut milk, or to taste
• 1 to 1 1/4 teaspoons tamarind paste, or to taste
• Handful of fresh cilantro leaves to garnish

1. Using a blender, make a smooth paste of the ginger and garlic with a little water.
2. Heat the oil in a nonstick saucepan, add the onion and cook until golden. Remove half and reserve. Add the poppy seeds and unsweetened dried coconut flakes to the pan and continue cooking until golden. Scrape into a blender and blend to a fine paste, adding a little water to help, then set aside.
3. Spoon the reserved onions back into the pan, reheat and add the ginger and garlic paste. Cook until golden brown, around 2-3 minutes. Add the lamb and brown evenly, stirring often, around 4 minutes. Stir in the salt and spices and cook for 1 minute, stirring constantly.
4. Add the coconut milk, tamarind paste and the onion and poppy seed paste along with a good splash of water. Bring to the boil, then cover and simmer for 5 minutes. The gravy should be creamy, not too thick or thin. Taste and adjust the seasoning, stir in the cilantro and serve.

ginger, garlic, vegetable oil, onion, coconut flakes, lamb, salt, chile powder, garam masala, black masala, coconut milk, tamarind paste, handful of fresh cilantro

Taken from www.seriouseats.com/recipes/2011/01/maharashtran-lamb-curry-indian-recipe.html (may not work)