Madras Lamb Curry
|Boneless lamb shoulder||3 Pound, rolled and trimmed of fat|
|Yellow onions||2 Large, minced fine|
|Shredded coconut||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Grated fresh ginger||1 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Maggi seasoning||1 Teaspoon|
|Madras curry powder||2 1⁄2 Tablespoon (Use Good Quality)|
|Arrowroot||1 Teaspoon (Approximate Amount)|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the lamb into bite sized pieces, then combine with all the other ingredients, except the arrowroot, and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 400 degrees.
Cook for 90 minutes, then remove the pot from the oven and pour off the liquid into a saucepan.
Heat and add 1 teaspoon or more arrowroot to thicken.