Recipe(tried): Lamb Curry, Madras Style

Lamb Curry, Madras Style (Tamil Nadu), serve 6-8
This is VERY HOT & SPICY due to the amount of the chilies. If you can't take the heat, remember to reduce the chilies! I often only make of the quantity.

4 oz. (120g) fresh coconut or 2 oz (60g) desiccated coconut + 1 cup canned coconut milk
8-12 whole red, dry chilies (But I use about 8 bird's eye chili.)
3 t. paprika powder
1 x inch piece of fresh ginger
6 plump garlic cloves
3 t. coriander powder
4 black peppercorns/ t. black pepper powder
2 cinnamon or bay leaves
4 in (10 cm) cinnamon stick
6 cloves
1 t. cumin powder
1 t. white poppy seed
t. fennel powder
3 T. oil
2 large brown onions, chopped
2 lb (1 kg) stewing lamb (preferably leg of lamb with the bone intact.) chop the lamb into pieces (not too small as it will shrink during cooking. Reserve the bone to add in for a better flavor during cooking. If you don't have the bone, I'd suggest you using chicken stock instead of water in the method below.)
3 tomatoes, chopped
salt to taste
If using fresh coconut:
Cut of the coconut into small pieces for grinding with spices and set aside. Cut the remaining into pieces and put into a blender with 2 cups warm water. Blend until smooth, then strain and reserve the coconut milk.

Grind together the chopped coconut/desiccated coconut, chilies, ginger, garlic, chopped tomatoes and all the spices to make a smooth paste.

Heat the oil in a cooking pot and fry the onion until lightly browned. Add the spice paste and saut over low heat for a further 5 minutes or until the oil has separated from the spice. Add the meat, then add the coconut milk (from the fresh coconut or the canned coconut milk). If using the canned coconut milk, add about 2 cup of water. If using the fresh one, add about 2 cup of water. 9Just make sure that you have enough liquid to cover the meat.) Cover and simmer (at lowest heat for 1 hour to 1 hours or until the sauce reduces to thick, paste like gravy. (Still enough to cover the lamb.) Stir from time to time during cooking to prevent from sticky to the pan. Add salt to taste.

This dish is particularly good with a bed of Basmati rice and dhal or a good pumpkin curry! If you like mint raita, it also makes a cooling compliment to this spicy dish!