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5 to 6
Medium
By Jeffrey Alford and Naomi Duguid
Published 2005
This is a good example of a Muslim curry from southern India. It’s flavored with the classic Moghul spicing of cinnamon, cloves, and cardamom, but softened and enriched with coconut milk, a very southern ingredient. Make this with tender lamb or with goat. There’s plenty of sauce here, so serve the dish with lots of rice.
Trim the lamb of excess fat, cut into I-inch pieces, and set aside in a large bowl.
Combine all the marinade ingredients in a small bowl, adding a little water as necessary to make a paste. Add to the meat and mix well to coat the meat. Set aside to marinate for an hour or so (if it’s more convenient, marinate the meat for up to 12 hours, covered and refrigerated).
Heat the oil