randomstring

• 1.5 lbs Lamb meat or beef cut into cubes
• 1 tsp. Fenugreek, crushed
• 6 Cardamom pods, crushed
• 1-inch Cinnamon stick
• 1 tbsp. Plain flour
• 2 Large onions, finely chopped
• 4 cloves Garlic, pounded
• 1-inch Ginger, pounded
• 1 cup Grated coconut
• 1 tbsp. Masala (curry powder)
• 1 cup Lamb stock or water
• 500 ml (1/2 cup) Coconut cream
• 2 Hard-boiled eggs, halved
• 1 Onion, quartered, separate out the layers
• 2 tbsp. Vegetable oil
• 5-6 Curry leaves

1. Heat the oil in a skillet and brown the lamb. Set aside.
2. Heat the oil in a pan and add chopped onions, garlic, ginger, cardamom, fenugreek, cinnamon and stir-fry over moderate heat for about 2-3 minutes.
3. Add lamb cubes, flour, lamb stock, grated coconut, coconut cream, curry powder, salt and pepper and simmer gently over low heat with the lid covered for about 2 hours.
4. For the final touch, add eggs, quartered onions and curry leaves into the pan, stir gently and cook it for about another 2 minutes.

Source: http://www.geocities.com/HotSprings/Resort/3871/lambcurry.html