2 pound boned leg of lamb or beef cut in to bite size
1 1/2 ground masala
1/4 tsp fennel seeds powder
1 1/2 tsp salt
4 tsp white vinegar
6 tbsp coconut oil
2 cup finely chopped onions
3 tsp minced ginger
2 1/2 minced garlic
2 tsp ground pepper
3/4 cup Coconut slices
1/2 cup sliced onions
15 fresh curry leaves
1. in a large deep fry pan combine the meat,ground masala,fennel,salt,vinegar and 1/2 cup water.
Bring to a boil then reduce heat to low.Cover and simmer for 20 minutes until the meat is no
longer pink inside. Remove the meats to a plate.Pour the meat juice into a separate bowl and
2. Using the same pan wiped and cleat then heat 4 tbsp of oil over medium -high heat. Fry 2 cups
of sliced onions until light brown.Stir in the ginger, garlic,and crushed pepper and fry about a minute.
Add the meat peaces and 1/4 cup of the reserved juices and fry until the liquid has mostly evaporated.
Repeat this process, adding a 1/4 cup of reserved juices at a time and stirring continually after each
addition,until the last addition of liquid thickness to form a creamy coating on the meat. This process
tenderizes the meat and darkness the sauce, and should take about 15 minutes. Remove from the heat
and put into a serving bowl.