A delicious curry packed full of flavour. The perfect evening meal which will be loved by the whole family.
Prep Time:40 minutes
Cook Time:1 hour 20 minutes
Mix together the yoghurt, coriander, turmeric and chilli then stir in the meat ensuring the marinade covers all of the meat. Cover and leave to marinate for at least two hours.
Pour 150ml hot water over the grated coconut and leave to steep.
In a seperate bowl mix together the tomato, garlic and ginger and leave to one side.
Heat the oil in a saucepan add the cardamom, cloves, fennel seeds and the cinnamon stick. Roast for 10 minutes then add the onions and chilli peppers and fry until brown.
Add the meat and remaining marinade then fry for five minutes. Season with salt and paprika and stir in the coconut with water, along with the tomato and garlic mixture. Stir well then cover and braise on a low heat for one hour stirring occasionally.
After 30 minutes add the stock and cook for a further 10 minutes. If the sauce becomes too thick, add a more stock, then divide into bowls and serve with rice.