Lamb Neck Curry Recipe

Ingredients:

600g lamb neck (chopped and washed)

4 cups water

3 cloves

3 cardamom

1 cinnamon quill

10 curry leaves 

1 tablespoon masala

1 teaspoon turmeric powder

Pinch of asafoetida

1/4 cup olive oil

Pinch of cumin seeds

1 onion

8 cloves of garlic

3 chillies

Salt to taste 

A handful of coriander  leaves

Methods:

1) Add 3 cups water and lamb neck pieces into the pressure cooker and cook for 15 minutes. Drain water and set meat aside.

2) In a heated pot, add olive oil and a pinch of cumin seeds (splutter). Also, add cloves, cardamom, cinnamon quill, onions, garlic and curry leaves. Saute' garlic and onions until light brown.

3) Then, add turmeric powder and masala and saute' for a few seconds.

4) Throw in the lamb neck pieces, a pinch of asafoetida and salt to taste. Stir all the ingredients and cook for 5 minutes (medium-to-low heat).

5) Pour a cup of warm water, stir and cook for 45 minutes over medium-to-low heat.

6) Once, meat has cooked tenderly add the coriander leaves. 

*Serve warm with roti, chappati or rice.