1. In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste. 2. In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes. 3. Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock). 4. Uncover, stir in remaining coconut cream and lemon juice; season with salt. 5. Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams. ---------------------------------------------------------------------------
Nutrition
Ingredients
