LAMB GOA CURRY

1kg lamb knuckles (chopped)

3 tbsp cayenne pepper

1 tsp cumin seeds

6 cloves

1 cinnamon stick

10 peppercorns

¼ star anise

3 full tablespoons ginger-garlic spice

1 tbsp tamarind pulp

60 ml oil

3 onions, chopped

2 tbsp tomato puree

Salt, to taste

½ tsp sugar

2 sprigs curry leaves

1.Grind all the spices together and mix with the garlic-ginger spice and tamarind to form a smooth curry paste

2.Marinade the lamb knuckles in 2 tbsp of the paste for 15 minutes

3.Heat the oil in a pot and fry the onions until golden brown.

4.Add the curry paste to the onions and simmer for another 5 minutes

5.Combine the meat and tomato puree with the onions and curry paste, in the pot, and simmer for 5 minutes.

6.Pour the 800ml water, together with the sugar and salt, into the pot and let it simmer, over low heat, until the meat is soft and tender.

7.When the meat is soft and tender, add the 2 curry sprigs and let it simmer for 3 minutes.

8.Serve with fluffy rice or homemade roti.