Eating In

1” cinnamon stick
10 cloves
3 tbs coriander seeds
1 tbs black peppercorns
½ tsp cumin seeds
1½ tsp fennel seeds
6 cardamom pods
1 fresh coconut, grated
¼ tsp turmeric
2 tsp brown mustard seeds
150g sliced onion (shallots are better)
1” piece of fresh ginger finely sliced
3 cloves garlic finely chopped
2tbsp wine vinegar
1kg boneless lamb shoulder cut into 1” dice
Salt
Oil
Fry the first seven spices in hot oil for 3 or 4 minutes. Allow to cool and then grind finely. Set aside. Then fry the coconut, turmeric and ½ tsp salt in a little oil for a few minutes. Set aside. In some more hot oil fry half the mustard seeds until they pop. Add ¾ of the onion or shallots, the ginger and the garlic and fry until the onion starts to brown a little. Add the meat and the other spices. Stir to coat the meat well. Add the vinegar and the coconut, ½ tsp salt and about 1 pint of water. Bring to the boil, cover and then simmer for an hour or so. Remove the lid and continue to simmer on a slightly higher heat until the sauce becomes very thick. While this is going on fry the remaining mustard seeds in some oil till they begin to pop. Add the rest of the shallots or onions and fry until they brown. Add this to the meat and mix in well before serving.