This is one of my favourite Goan Curries which is packed full of flavour and spice but balanced beautifully buy the sweet cooling coconut. I’ve added chickpeas which isn’t strictly authentic but as you know I always like to add extra goodness wherever possible.
1kg lamb neck fillets - cut into cubes
2-3 red chillies - finely chopped
1 dried chilli - left whole
2 tablespoons grated ginger
4 onions finely chopped
5-6 cloves garlic - crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Fenugreek Seeds
1 teaspoon Turmeric
4 Green Cardamoms pods
1/2 teaspoon cinnamon
Juice of 1/2 Lemon
2 tablespoons Desiccated Coconut
1 teaspoon honey
1 can coconut milk
1 can chickpeas - drained
2 tablespoons chopped Coriander
Start by slowly caramelising the onions until really golden but not burnt. This will add so much flavour to the end dish.
Mix all of the spices with the lemon juice and a tablespoon of oil and season generously. Add the lamb to the spice mixture and leave for 20 minutes while the onions are cooking.
Add the garlic, chilli and ginger to the onion mixture and cook for another 2 minutes. Now add the lamb to the onion mixture and cook on a medium heat for 4 minutes stirring occasionally. Add the honey coconut, coconut milk and chickpeas, 1/2 a can of water, stir thoroughly and bring to a simmer.
Simmer on a low heat for 2 hours or into an oven of 140 degrees for 3-4 hours.