Curried Lamb with coconut

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Ingredients

• Coconut
  - 1 fresh
• Poppy seeds
  - 1 tablespoon
• Cummin seeds
  - 1 tablespoon
• Black peppercorns
  - 1 tablespoon
• Stick cinamon
  - 5 cm
• whole cloves
  - 4
• Red chillies
  - 2
• Oil
  - 6 tablespoon
• Onions(Medium Size chopped)
  - 2
• Garlic cloves(chopped)
  - 3
• Ginger pieces(chopped)
  - 1 cm
• Lamb fillet,trimmed of excess fat and cut into cubes
  - 900 gm
• Turmeric
  - 1 teaspoon
• Salt
  - 1 teaspoon
• Grated nutmeg
  - 1/4 teaspoon

Method

1. Drain off the coconut milk,hit the coconut sharply with a hammer.then tap all the way round until the shell falls apart in several pieces.
2. With a sharp,pointed knife,dig out the coconut flesh from the shell.
3. Grate it by hand on a conical.
4. Put two-thirds of the grated coconut in a bowl,pour in 600 ml boilig water and stir well.
5. Cover and leave to stand while preparing the remaining ingredients.
6. Put the poppy and cummin seeds in a heavy-based frying pan with the peppercorns,cinnamon,cloves and chillies.
7. Dry fry for a few minutes,stirring all the time,then turn into a small electric mill.
8. Grind the spices,then transfer them to a bowl.
9. Add the remaining grated coconut to the pan and dry fry until lightly browned,tossing and stirring constantlly.
10. Add to the spices in the bowl and stir well to mix.
11. Heat 4 tablespoon of ghee in a heavy-based saucepan.
12. Add the onions,garlic and ginger and fry gently for 5 minutes until soft and lightly colored.
13. Add the meat in batches and fry over moderate heat until well browned on all sides,then add two-thirds of the coconut and spice mixture,the turmeric,salt and nutmeg.
14. Fry for a few minutes more,tossing and stirring the contents of the pan so that the ingredients combine evenly.
15. Strain in the coconut milk and bring to the boil.stirring.
16. Lower the heat,cover and simmer gently for 1 1/2 hours.
17. Stir frequently during this time,to prevent sticking,
18. Before serving,heat the remaining ghee in a frying pan until smoking hot.
19. Add the remaining coconut and spices mixture and toss over high heat until golden brown.
20. Turn the curry into warmed serving dish and scatter the coconut mixture over the top.
21. Serve hot.