LAMB: If a less spicy curry is preferred, reduce the amount of chilli powder and use mild curry paste instead.

SPICY LAMB (OR MEAT) CURRY:



2 lb. lean lamb (use pork or beef as substitution, if preferred), cubed

¾ cup thick coconut milk

2 tbsp. cooking oil

curry sauce:

1 large onion, finely sliced
1 piece fresh ginger, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tbsp. extra hot curry paste
2-3 tsp. chilli powder
1 tsp. 5-spice powder
1 tsp. turmeric

salt

½ cup chopped tomatoes

coriander leaves to garnish



In a large non-stick saucepan, heat oil over medium-high heat and cook onions, ginger, garlic and curry leaves for 4-5 minutes or until onion is soft. Stir in rest of curry sauce ingredients and cook mixture for 1-2 minutes more, stirring frequently.

Add the meat and stir well to coat with spices. Cook for 1 to 2 minutes over high heat; then add in salt to taste. Cover pot when mixture is bubbling; then reduce heat to medium-low to simmer mixture for 20 minutes.

Add coconut milk and tomatoes, mixing in well. Simmer mixture for 10 minutes more; then check for seasoning. Uncover pan and cook until meat is tender and sauce is reduced.

Serve hot, garnished with coriander.