The combination of curry leaves and Kampot pepper works a treat to give this dish its wonderful authentic taste.
- 500g diced lamb
- 2 tbsp sunflower oil
- 2 red onions, sliced
- 2 tbsp salt
- 2 green chillies, sliced lengthways
- 1 inch ginger, minced
- 3 garlic cloves, minced
- 1⁄2 tsp turmeric powder
- 1 tbsp ground coriander seeds
- 1 tbsp fennel seeds, ground
- 1 tsp red chilli powder
- 1 tbsp black Kampot pepper, ground
- 20 curry leaves
- To garnish: chopped coriander
- In a heavy-bottomed pan, add the lamb and turmeric powder, along with 2 tsp salt and enough water to just cover the meat. Bring to a boil and put a lid on.
- Simmer until the meat is tender: approximately two hours. You can use a pressure cooker or a slower cooker for this stage if you wish.
- Once the lamb is cooked, heat another pan with the sunflower oil.
- When hot, add the curry leaves and red onions and sauté until the onions are caramelised.
- Slice the green chillies lengthways and add to the pan along with the black Kampot pepper and other spices, ginger, chilli powder and garlic. Continue to fry for a further minute.
- Next, add the cooked lamb along with any juices. Cook on a medium heat until all the liquid has evaporated.
- Then turn the heat to high and fry the lamb until dark and caramelised.
- Remove from the heat, garnish with coriander leaves, and serve with some lovely rice and raita.