Recipe(tried): To the one who gave me "chicken Tikka"

Hi,

I can't remember your name because I forgot to copy it down when I downloaded your recipe of Chicken Tikka Masala... Anyway, I have tried the recipe and it was GOOD. Though it is not the butter chicken I was looking for, all my family loved it when I served it last night! Thanks a lot! Here is a Lamb Curry recip that I always use and I would like to share it with you. (If you do eat lamb.) It's a Tamil Nadu (Madras style). An Indian (Tamil) friend of mine told me it's really good when I cooked this for him. Therefore, I reckon it should be quite authentic. You'd probably laugh because it's very easy to make.

2 oz. coconut flesh (shredded or even finer...)
3 t. coriander powder
4 black peppercorns
2 bay leaves
4 in cinnamon stick
6 cloves
1 t cumin seeds
1 t. poppy seeds
8-12 dried chilies (The dried chilies are usually very hot. If you aren't up to it, maybe you'd use less or get rid of some seeds.)

3 tomatoes, chopped
1/2 in fresh ginger
6 garlic clove

3 T. oil
2 Large onion, chopped
2 lb stewing lamb (I usually add 2 lamb bones to add more flavor.)
1.5 cup coconut milk
1 t. salt

Method:
1. Grind the coconut flesh with all the dry spice, bay leaves, and dried chilies in a coffee grinder or spice grinder until fine. Transfer the grinded spice into the food processor and add the tomatoes, ginger, garlic and grind to a smooth paste.

2. Heat the oil in a heavy pan and fry the chopped onion in the medium heat until brown, but not burned. Add the smooth spice paste and fry about 15 minutes over a low heat, stirring in 3 T. water in the process. (This is very important! Or your paste might burn.)

3. Add the meat (and the bones if used) and saute for 5 minute over a moderate heat. Add the salt and the coconut milk and enough warm water to cover up the meat. Cook, covered, until the meat is done and the gravey is think (about 1.5 hours). Transfer to a deep dish and garnish with coriander leaves.

I serve this with safron rice and mixed vegetable curry.