Sri Lankan Curry
3 Cardamom pods
1 Tsp Coriander seeds
600g Neck of Lamb, cut into cubes
2 Tbsp Veg Oil
300g Onion, chopped
2 Tbsp Flour
1 clove Garlic, grated
1 Tsp Curry powder
½ Tsp Fenugreek powder
5cm Cinnamon stick
100g Coconut cream, grated
1 Tsp Pickled lemon or mango, chopped very small
Heat small pan and dry fry the cardamom and coriander seeds, let it cool down then ground to a powder.
Add oil to a large pan and brown the meat. Add the onion and cook on a low heat until the onion is soft.
Sprinkle with flour and cook for a further 2 minutes.
Add the garlic, curry powder, fenugreek powder, cinnamon, grinned cardamom, coriander and cook for a few minutes. Pour in the stock and simmer for 1 hour.
Add the grated coconut cream and simmer for 10 minutes.
Add salt if required. Add pickled lemon and cook for 5 minutes.
Sprinkle with coriander leaves before serving.