@imvi._06: Ingredients: 900g mutton 4 tbsp vegetable oil few sprigs of curry leaves, leaves picked 1 1⁄2 tsp fenugreek seeds (or 1 tsp ground fenugreek) 4 cardamom pods, bashed 1 cinnamon stick 1 large onion, chopped 2 tbsp garlic and ginger paste 2 tbsp Jaffna spice mix 1 tbsp mild chilli powder 1⁄4 tsp ground turmeric 75g tomato purée 1 x 400ml tin full-fat coconut milk For the Jaffna Spice Mix: 50g coriander seeds 15g cumin seeds 8g fennel seeds 1 tsp black peppercorns 5 cardamom pods, seeds removed 2 whole cloves 1 tbsp chilli flakes 10 curry leaves 1 tsp fenugreek seeds or 2⁄3 tsp ground fenugreek Steps: 1. Toast all the spices, except the chilli flakes and curry leaves, in a dry pan for 2–3 minutes until fragrant. If using ground fenugreek, set it aside. Allow the spices to cool, then blend with the reserved ingredients until finely ground. 2. Cut the lamb into 3–4 cm pieces and season. Heat oil in a large pan and fry the curry leaves, fenugreek seeds, cardamom and cinnamon for 30 seconds. Add the onion and cook for 12–15 minutes until golden. 3. Add the garlic, ginger and lamb. Cook until the lamb is browned, then add 2 tbsp of Jaffna spice mix, chilli powder, turmeric and tomato purée. Fry for 2 minutes, then cover and cook on low for 30 minutes. Add salt to taste. 4. Add the coconut milk and simmer uncovered for 15 minutes until the sauce thickens. Enjoy!

Imvi_

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Wednesday 02 September 2026 21:54:15 GMT