Hot and Spicy Lamb Curry

2 kg lamb (forequarter chops)
4 teaspoons raw chilli powder
2 teaspoons salt
3 tablespoons dark soy sauce
10 cloves garlic chopped fine
3 tablespoons soy oil
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon cardamom seeds (bruised)
1 cm piece cinnamon stick
1 cm piece rampe (screwpine available in Asian shops) (optional)
1 tablespoon coriander powder
1 tablespoon cumin powder
1 ½ onions chopped fine
½ cup coconut milk

1. Cut the meat into bite size pieces. Wash the meat and put in a bowl. Add the chilli powder, salt and soy sauce and mix together well and set aside to marinade for about 1 hour.

2. Heat oil in a pan and add the mustard seeds and fenugreek seeds, the cardamom pods, cinnamon stick, the rampe and curry leaves and mix well.

3. Add coriander and cumin powder and then the marinated meat. Stir until well mixed. Turn heat to low and with a lid on cook the meat for about ½ hour.

4. Add the chopped onions and cook a further 20 minutes. Stir well and add the coconut milk and cook for another 10 minutes. Curry is ready to be served.

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