Heat the oil in a large heavy based pot (I used a 24 cm AMC Gourmet high pot).
Brown the lamb in portions (so you don’t over crowd the pot and reduce the temperature) and remove and set aside.
In the same pot, add the onions, garlic, ginger, chilli, spices, cinnamon and curry leaves and saute over a low temperature for 10 minutes until softened and fragrant.
Add the meat back to the pot and saute for 5 minutes. Now add the tomatoes and simmer for another 5 minutes.
Add the stock, ½ of the coconut milk and ½ of the coriander, bring to a gentle simmer and cook over low heat uncovered for 1 ½ – 2 hours on the stove top (or until the meat is tender). Stir every now and then.
Add the remaining coconut milk and coriander, heat through for a few minutes and season to taste.
Serve with basmati rice, roti, sambals and chutneys.
Alternative cooking methods:
Pressure cooker – cook for 45 minutes then finish off with coconut milk and coriander, simmer uncovered to reduce the sauce a bit.
Oven: Place oven proof pot into a 160°C oven and cook uncovered for 1 ½ to 2 hours or until meat is tender.
Slow cooker: Cook for +- 2 hours.Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.