Ingredients
750 gms of Goat or Lamb cut into small pieces
3/4 Cup Desiccated Coconut, Brown it slightly and grind with little water to make a paste
Make a Paste:
2 medium Onions(chopped), 8 cloves garlic, 2 inch ginger, 6 red chillies, 1 lemongrass. Make paste and keep aside
Pound one lemongrass stick in a mortar and pestle
Method:
In a pressure pan, heat 2 tablespoons oil. Add 8 cloves, 1 stick cinnamon, 4 green cardamon, 3 star anise, Add the ground paste and on medium flame fry till the rawness goes. Add lamb or goat pieces, pounded lemongrass, mix well and fry for a minute. Add tamarind paste, 1 cup Coconut Milk and 1/2 cup masala water and cook on slow flame for 15 minutes.
Cut 6 kafir leaves into strips, 15 curry leaves cut into strips. Add this to the gravy, along with 1 tablespoon of lime juice, 1 tsp salt, 1 tblsp palm sugar. Mix well. Add coconut paste. Mix well and cook for two minutes. Close the pressure pan and cook for 12 whistles (depending on the meat used). Open and cook without the lid till the water dries up. The curry will turn brown. Stir occasionally. Keep frying till it becomes more brown. Take off the flame and sprinkle with a bunch of chopped coriander leaves. If you prepare this a day in advance, it tastes better.
Cooking With Dexter 