Coromandel Lamb Curry - cooking recipe

Ingredients

4 ounces desiccated coconut
8 dried red chilies
3 teaspoons paprika
1/2 inch fresh ginger
6 garlic cloves
3 teaspoons ground coriander
4 peppercorns
2 bay leaves
2 inches cinnamon sticks
6 cloves
1 teaspoon cumin seed
1 teaspoon poppy seed
1/2 teaspoon fennel seed
3 tablespoons oil
2 large onions, chopped
2 1/2 lbs lamb, cubed
3 tomatoes, chopped
400 ml coconut milk
salt

Preparation

In a blender, grind the dessicated coconut with the ginger, chillis, garlic and all of the spices, add a little water to make a paste.
Heat the oil and fry the onions till brown.
Add the spice mixture and 3 tbsp water and fry for 15 mins over low heat.
Add the meat, fry for 5 minutes Add the tomatoes and salt to taste, cook 5 minutes.
Add 4 cups water cook covered till lamb is tender. Add the coconut milk and simmer for 5 minutes
Serve.