|Fresh ginger piece||2 Inch, peeled and chopped (Green Variety)|
|Garlic||2 Clove (10 gm), crushed|
|Green chilies||5 , chopped|
|Ground lemon grass/Finely grated lemon rind||1 Teaspoon|
|Laos powder/Finely grated lemon rind||1⁄2 Teaspoon|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||7 Tablespoon|
|Onions||2 Medium, chopped|
|Boneless lamb leg||2 1⁄2 Pound, cubed|
|Tomatoes||8 Ounce, blanched, peeled and chopped|
|Coconut milk||1 1⁄4 Cup (20 tbs)|
|Onion||1 Small, sliced|
|Cloves||6 , lightly crushed|
|Crushed coriander seeds||1 Tablespoon|
|Crushed cumin||1 Teaspoon|
Combine the ginger, garlic, chillis, lemon grass or rind, laos, turmeric, salt and ground almonds with 1 tablespoon of oil and 1 tablespoon of water to make 1/2 a paste.
Add more water if necessary.
Heat 50ml./2 fl.oz.(1/4 cup) of the oil in a large saucepan.
When it is hot, add the chopped onions and fry, stirring occasionally, until they are golden brown.
Add the spice paste and fry for 5 minutes, stirring frequently.
Add the lamb cubes and fry for 15 to 20 minutes, or until they have completely lost their pinkness and are thoroughly coated with the spice mixture.
Stir in the tomatoes and cook for 1 minute.
Add the milk and bring to the boil.
Reduce the heat to low, cover and simmer the curry for 1 hour, or until the meat is cooked through and tender and the gravy is thick.
Meanwhile, heat the remaining oil in a small frying-pan.
When it is hot, add the sliced onion and spices and fry, stirring frequently, until the onion is golden brown.
Ten minutes before the end of the cooking time, stir the onion and spice mixture into the lamb.
Transfer the mixture to a warmed serving dish and serve at once.