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Dry-fried lamb with spices
( SERVES 4 )

NZ Herald

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4 Tbsp	Oil
2	Dried chillies
3	Cloves
3	Cardamom pods, green
2	Cinnamon sticks
1 tsp	Cumin seeds
1 tsp	Fennel seeds
10	Black peppercorns
2	Bay leaves
25	Curry leaves, plus extra fried to garnish
250 g	Onions, sliced
8	Garlic cloves, crushed
2½ cups	Fresh ginger, sliced
1 kg	Boned lamb shoulder, cut into 2.5 cm cubes
1 Tbsp	Ground coriander
½ tsp	Turmeric
¾ tsp	Chilli powder
1 to taste	Salt
25 g	Desiccated coconut, plus extra fried to garnish

Heat the oil in a wok or large heavy-based pan and when hot, add whole spices and curry leaves. When they begin to crackle add onions and cook until golden brown. Add garlic and ginger and cook, stirring for another two minutes.
Add diced lamb and cook over a high heat until the lamb colours, about 5-10 minutes. Add ground spices and cook, stirring, for about 10 minutes. Cover and cook over a low heat for a further 10-15 minutes.
Season and stir in coconut. Serve garnished with more coconut and fried curry leaves.